Here’s a Seared Scallop Pasta that feels fancy but is actually quick and simple 🍝✨
Seared Scallop Pasta (Creamy Garlic Sauce)
Ingredients (serves 2–3)
- 12 large sea scallops (patted very dry)
- Salt & black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 8 oz pasta (linguine, fettuccine, or spaghetti)
- Zest of 1 lemon
- Juice of ½ lemon
- Fresh parsley or basil, chopped
Instructions
- Cook the pasta
- Boil pasta in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Season & sear scallops
- Season scallops generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until very hot.
- Add scallops in a single layer (don’t crowd).
- Sear 2–3 minutes per side until golden brown.
- Remove and set aside.
- Make the sauce
- Reduce heat to medium. Add butter to the same pan.
- Sauté garlic and red pepper flakes for ~30 seconds (don’t brown).
- Stir in cream and simmer 2–3 minutes until slightly thickened.
- Add Parmesan and a splash of pasta water to loosen the sauce.
- Combine
- Add pasta to the sauce and toss to coat.
- Stir in lemon zest and juice.
- Gently place scallops back on top.
- Finish & serve
- Garnish with fresh herbs and extra Parmesan.
- Serve immediately.
Pro Tips
- Dry scallops = better sear. Pat them dry and don’t move them while searing.
- If you want it lighter, swap cream for white wine + pasta water.
- Add-ins that work well: spinach, cherry tomatoes, or peas.
If you want, I can give you a lemon-butter version, a white wine garlic version, or a no-cream light summer version.
