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Scallop Pasta

Restaurant-worthy scallop pasta comes together in just 20 minutes with this easy recipe. It's special enough for a special date night, but easy enough for a weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 5415 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • kosher salt
  • 8 ounces Spaghetti
  • 1 pound sea scallops (about 12 to 16 scallops), muscle removed
  • ground black pepper
  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1 shallot, finely chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 1 large lemon, zested and juiced
  • 1/2 cup whole milk
  • 1/2 cup grated parmesan
  • 1 cup Chopped Parsley Leaves

Instructions

    Cup of Yum
  1. Boil the pasta: Bring a medium pot of water to a rolling boil and season with a big pinch of kosher salt. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water just before draining.
  2. Sear the scallops: While the pasta boils, remove the scallops from your refrigerator. Pat them dry and season all over with salt and black pepper. When your pasta is halfway through boiling, heat a large skillet over medium-high. Add 2 tablespoons of the olive oil and, once the oil begins to shimmer, add the scallops. Sear in batches if necessary so as not to crowd the pan. Cook, flipping until golden brown on each side, about 2 minutes per side. Transfer to a rimmed plate and tent loosely with foil to keep warm.
  3. Make the sauce: Leaving the skillet on medium-high, add 1/3 cup of olive oil. When the oil shimmers, add the shallot, garlic, Aleppo pepper and a pinch of salt. Turn the heat to medium-low and cook, stirring frequently until fragrant, 1 to 2 minutes. Stir in the lemon juice and 1/4 cup of the pasta cooking water. Add the milk and parmesan and stir until everything comes together, about 1 minute.
  4. Add the pasta to the sauce: Add the drained pasta, lemon zest, and parsley. Toss to coat. The pasta should look nice and glossy. If it’s dry, add a splash more of the pasta cooking water and give it a good stir.
  5. Add the scallops: Add the scallops and any accumulated juices and toss very gently to incorporate. Taste and adjust the seasoning, adding more parmesan, salt, pepper, Aleppo, and lemon juice to your liking. Serve immediately.

Notes

  • Scallops are best served immediately, so it's a good idea to prepare any sides or salads you're serving ahead of time.
  • If you’re working with a smaller pan, brown the scallops in batches. This will help them get a nice sear. Once you’ve added the parmesan to the sauce, you can scrape everything into the large pot where you boiled the pasta and add the cooked pasta. This will give you plenty of room to stir, rather than trying to force your small pan to work.
  • Scallops can get dry and rubbery when overcooked. Make sure your pan is ripping hot, and sear for only 2 minutes per side. They should turn golden brown and release easily from the pan, which means they’re ready to flip. If they’re sticking, give them a few more seconds and try again.
  • Reheating scallops is not recommended as they turn rubbery, so enjoy any leftovers cold or at room temperature.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition Information

Calories 541.5kcal (27%) Carbohydrates 54.6g (18%) Protein 26.9g (54%) Fat 24.1g (37%) Saturated Fat 5.3g (27%) Polyunsaturated Fat 2.6g Monounsaturated Fat 14.4g Trans Fat 0.01g Cholesterol 41.8mg (14%) Sodium 692.9mg (29%) Potassium 586mg (17%) Fiber 3.4g (14%) Sugar 4.3g (9%) Vitamin A 1505.1IU (30%) Vitamin C 35.7mg (40%) Calcium 203.2mg (20%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 5415

% Daily Value*

Calories 541.5kcal 27%
Carbohydrates 54.6g 18%
Protein 26.9g 54%
Fat 24.1g 37%
Saturated Fat 5.3g 27%
Polyunsaturated Fat 2.6g 15%
Monounsaturated Fat 14.4g 72%
Trans Fat 0.01g 1%
Cholesterol 41.8mg 14%
Sodium 692.9mg 29%
Potassium 586mg 12%
Fiber 3.4g 14%
Sugar 4.3g 9%
Vitamin A 1505.1IU 30%
Vitamin C 35.7mg 40%
Calcium 203.2mg 20%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.