logo
pastas

7 Delicious Scallops Pasta Recipes to Try

scallops pasta

Scallops, with their delicate flavor and tender texture, are a popular ingredient in many dishes. When combined with pasta, they create a delicious and satisfying meal that’s perfect for any occasion.

Whether you’re looking for a simple and quick weeknight dinner or a gourmet meal to impress your guests, scallops pasta has something for everyone. From classic carbonara to creative combinations like scallops with roasted red pepper, these seven recipes will inspire you to try something new and tantalize your taste buds.

Scallops Carbonara Pasta

Scallops carbonara pasta  is a delicious Italian dish featuring creamy sauce with smoky bacon, fresh herbs and Parmesan cheese. The dish is then topped with succulent scallops for a surf and turf flavor that can’t be beaten. 

This carbonara is a classic Italian dish that brings together rich flavors and textures in the most delightful way.

Ingredients:

  • 1 pound spaghetti
  • 1 pound scallops
  • 4 slices bacon
  • 4 cloves garlic, minced
  • 4 eggs
  • 1 cup grated parmesan cheese
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium high heat. 

  2. Add garlic and broccoli florets and cook, stirring occasionally, until lightly browned, about 3 minutes. 

  3. Stir in bell pepper and cook for 1 minute. 

  4. Stir in vegetable broth and penne pasta, then bring to a boil. 

  5. Reduce heat to low, cover and simmer until pasta is cooked through, about 10 minutes. 

  6. Season with oregano, salt and pepper, to taste. 

  7. Sprinkle with Parmesan cheese before serving. 

  8. Alternatives: Try adding other vegetables like zucchini, mushrooms, or spinach. Or, you can also add some diced tomatoes for an extra boost of flavor. 

  9. For a protein-packed meal, try topping with grilled tofu or tempeh.

Lemon Butter Scallops Pasta with Parmesan

This lemon butter scallops pasta with parmesan is the perfect combination of flavor and texture. Juicy scallops are cooked in a creamy and buttery sauce, with a hint of lemon to balance out the richness. 

Parmesan cheese adds an extra layer of savory goodness, while fresh parsley gives it a light touch.

Ingredients:

  • 1 pound linguine pasta
  • 1 pound scallops
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Cook the linguine pasta according to the package instructions. Reserve 1 cup of the pasta water.

  2. In a large pan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  3. Add the scallops to the pan and cook until they are browned on both sides, about 2-3 minutes per side. Remove the scallops from the pan and set aside.

  4. In the same pan, add the lemon juice and zest, heavy cream, and parmesan cheese. Stir to combine.

  5. Drain the linguine and add it to the pan with the sauce. Toss to coat the pasta with the sauce.

  6. Add the scallops back to the pan and stir to combine.

  7. If the sauce is too thick, add some of the reserved pasta water to thin it out.

  8. Serve hot, garnished with fresh parsley and extra parmesan cheese, if desired.

Scallops with Pesto Pasta

Treat yourself to a delicious Italian-inspired dinner with this easy recipe for scallops with pesto pasta. Enjoy succulent seared scallops atop creamy linguine, all covered in a flavorful homemade basil pesto sauce.

Ingredients:

  • 1 pound linguine pasta
  • 1 pound scallops
  • 1 cup basil pesto
  • 1/2 cup cherry tomatoes, halved
  • Salt and pepper, to taste
  • Fresh basil leaves, chopped (optional)

Instructions:

  1. Cook the linguine pasta according to the package instructions. Reserve 1 cup of the pasta water.

  2. In a large pan, cook the scallops until they are browned on both sides, about 2-3 minutes per side. Remove the scallops from the pan and set aside.

  3. In the same pan, add the cherry tomatoes and cook until they start to burst, about 3-5 minutes.

  4. Drain the linguine and add it to the pan with the tomatoes.

  5. Stir in the pesto until the pasta is coated with the sauce.

  6. If the sauce is too thick, add some of the reserved pasta water to thin it out.

  7. Add the scallops back to the pan and stir to combine.

  8. Serve hot, garnished with fresh basil leaves, if desired.

Scallops with Bacon and Mushroom Pasta

This delicious scallops with bacon and mushroom pasta dish is a perfect weeknight meal. It’s easy to prepare and full of flavor.

Ingredients:

  • 1 pound spaghetti
  • 1 pound scallops
  • 4 slices bacon
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Boil the spaghetti as directed on the package and reserve 1 cup of the pasta water.

  2. In a large pan, cook the bacon until crispy and then set it aside.

  3. In the same pan, sauté the mushrooms until tender and lightly browned, around 5-7 minutes.

  4. Add the scallops to the pan and cook each side for 2-3 minutes until browned. Then, remove and set aside.

  5. In the same pan, add the garlic and cook for 30 seconds. Pour in the heavy cream and let it come to a boil. Reduce the heat and let the sauce simmer until it thickens slightly, approximately 3-5 minutes.

  6. Combine the spaghetti with the sauce in the pan and toss to evenly coat the pasta.

  7. Add the bacon, mushrooms, and scallops to the spaghetti and mix well.

  8. If the sauce is too thick, add some of the reserved pasta water to thin it out.

Scallops with Bacon and Mushroom Pasta

This delicious scallops with roasted red pepper pasta dish is the perfect combination of flavors and textures. 

The sweet, succulent scallops are combined with a rich and creamy sauce made from roasted red peppers that lends an earthy flavor to the dish. The al dente pasta adds just enough texture to make this a truly satisfying meal.

Ingredients:

  • 1 pound fettuccine pasta
  • 1 pound scallops
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Fresh basil leaves, chopped (optional)

Instructions:

  1. Prepare the fettuccine pasta according to the package’s instructions and reserve 1 cup of the pasta water.

  2. In a large pan, cook the scallops until they have a browned exterior, around 2-3 minutes per side. Remove and set aside.

  3. In the same pan, heat the roasted red peppers for 2-3 minutes.

  4. Add the garlic and cook for 30 seconds.

  5. Pour the heavy cream into the pan, bringing it to a boil and then reducing the heat to a simmer. Cook for 3-5 minutes until the sauce has slightly thickened.

  6. Drain the fettuccine pasta and add it to the pan, tossing until the pasta is evenly coated in the sauce.

  7. Place the scallops back into the pan, stirring to mix.

  8. If the sauce is too thick, add some of the reserved pasta water to thin it out.

Garlic Scallops Pasta with White Wine Sauce

Succulent scallops are cooked in a rich white wine sauce, then tossed with garlic-infused pasta. 

It’s an elegant dish perfect for any special occasion or date night dinner. The combination of flavors is truly divine – the sweet scallops, creamy sauce, and fragrant herbs all come together to create an unforgettable dining experience. 

Plus it can be prepared in just minutes, making it ideal for busy weeknights when you don’t have time to fuss over the stovetop.

Ingredients:

  • 1 pound linguine pasta
  • 1 pound scallops
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Cook the linguine pasta according to the package instructions.

  2. In a large pan, melt 2 tablespoons of butter over medium heat. Add the scallops and cook until they are browned on both sides, about 2-3 minutes per side. Remove the scallops from the pan and set aside.

  3. In the same pan, add the remaining 2 tablespoons of butter and the minced garlic. Cook until the garlic is fragrant, about 30 seconds.

  4. Add the white wine to the pan and let it simmer for 2-3 minutes, or until it has reduced by half.

  5. Add the heavy cream to the pan and bring it to a boil. Reduce heat and let the sauce simmer for 3-5 minutes, or until it has thickened slightly.

  6. Drain the linguine and add it to the pan with the sauce. Toss to coat the pasta with the sauce.

  7. Add the scallops back to the pan and stir to combine.

  8. Serve hot, garnished with fresh parsley, if desired.

Scallops with Sun-Dried Tomatoes and Basil Pasta

This dish is the perfect combination of flavors, textures, and colors. Succulent scallops are combined with al dente pasta, tangy sun-dried tomatoes, fragrant basil leaves, and a creamy sauce.

Ingredients:

  • 1 pound spaghetti pasta
  • 1 pound scallops
  • 4 tablespoons olive oil
  • 1 cup sun-dried tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • Fresh basil, chopped (optional)

Instructions:

  1. Cook the spaghetti pasta according to the package instructions.

  2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the scallops and cook until they are browned on both sides, about 2-3 minutes per side. Remove the scallops from the pan and set aside.

  3. In the same pan, add the remaining 2 tablespoons of olive oil and the chopped sun-dried tomatoes. Cook until the tomatoes are heated through, about 2-3 minutes.

  4. Add the minced garlic to the pan and cook until fragrant, about 30 seconds.

  5. Add the chicken broth to the pan and let it simmer for 2-3 minutes, or until it has reduced by half.

  6. Drain the spaghetti and add it to the pan with the sauce. Toss to coat the pasta with the sauce.

  7. Add the scallops back to the pan and stir to combine.

  8. Serve hot, garnished with fresh basil leaves, if desired.
footer

Leave a Reply

Your email address will not be published. Required fields are marked *