Scallops and Pasta Recipes – Perfect Combination!

Scallops and pasta? Sounds like a good idea! In this post you will learn some new recipes on this perfect combination!

 

Let’s add more variety to your pasta dish with these pasta and scallop recipes:

1. Creamy bay scallop spaghetti

 

Ingredients:

• 8-ounce uncooked spaghetti
• 1 tbsp vegetable oil
• 1 -pound bay scallops
• 2 tbsp butter
• Three cloves minced garlic
• 2 tsp lemon zest
• One pinch red pepper flakes
• ½ cup dry sherry
• 1 cup heavy cream
• Salt and pepper
• Juice of 1 lemon
• 2 tbsp parsleyParmigiano- Reggiano cheese (grated)

How to do it?

• Add salt and oil in a pot of water.
• Add spaghetti and bring water to boil. Stir occasionally to avoid spaghetti to stick to the pan.
• Check if spaghetti is cooked, remove from water and set aside.
• In a large skillet, heat the oil. When the oil starts to smoke, add the scallops.
• Sear high for 1 minute. Toss and turn.
• Add butter and stir scallops until the butter melts. Add garlic, lemon zest and red pepper flakes.
• Add sherry, cook and stir for 1 minute.
• Add the cream.
• When mixture begins to simmer, reduce heat to medium.
• Add salt, pepper and lemon juice to taste.
• Add the pasta and bring to simmer.
• Add parsley and cook pasta for 1 minute.
• Add the Parmigiano-Reggiano cheese and the rest of parsley then serve.

2. Lemon garlic scallop pasta
Ingredients:

• ½ pound linguine
• 1 pound scallops
• Salt
• Pepper
• 1 tbsp olive oil
• 3 tbsp butter
• Four cloves chopped garlic
• One large shallot
• ½ tsp crushed red pepper flakes
• Thyme
• 1 cup white wine
• 1 cup seafood stock
• Basil
• ½ cup chopped chives
• One lemon

How to do it:

• Add salt and oil in a pot of water.
• Add spaghetti and bring water to boil. Stir occasionally to avoid spaghetti to stick to the pan.
• Once pasta is cooked, remove from water and set aside.
• While waiting for the pasta, season the scallop heavily with salt and pepper.
• Preheat skillet over medium to high heat.
• Add olive oil and butter.
• When the butter melts, add the scallops.
• Sear scallops for 2 to 3 minutes until super golden brown.
• Remove from the skillet and keep warm.
• Remove from the skillet, then add garlic, shallot, red pepper flakes, thyme, salt and pepper.
• Reduce heat and saute garlic and shallots for 1 to 2 minutes. Stir Constantly.
• Add wine and after a minute, add the seafood stock. Cook for 1 minute.
• Add basil, chives, lemon zest and juice and the remaining butter.
• Stir until the butter has melted.
• Add cooked pasta and combine and then serve.

3. Pasta with scallops, garlic, grape tomatoes and parsley

 

Ingredients:

• Salt
• 1 pound linguine or spaghetti
• 5 tbsp olive oil
• Four cloves thinly sliced garlic
• ½ tsp crushed red pepper flakes
• 1 pound bay or sea scallops
• 1-pint container ripe grape tomatoes
• Black pepper
• 1 tbsp parsley
• 1 tbsp unsalted butter

 

How to do it:

• Add salt and oil in a pot of water.
• Add spaghetti and bring water to boil. Stir occasionally to avoid spaghetti to stick to the pan.
• Once pasta is cooked, remove from water and set aside.
• In a large pot, heat oil in medium-high heat.
• Add garlic and red-pepper flakes until lightly golden. Set aside.
• Add scallops and saute for 2 minutes.
• Add tomatoes, cook and stir frequently until the skin begins to split.
• Season with salt and pepper. Remove from heat.
• Add pasta, parsley, reserved cooking water, butter. Combine then
  serve.

4. Creamy mozzarella scallop pasta

 

Ingredients:

• 8 ounces penne pasta
• 4 tbsp olive oil
• 4 ounces sundried tomatoes
• 1 cup half-and-half
• Four cloves minced garlic
• 1 cup shredded mozzarella cheese
• 1 tbsp dried basil
• ¼ tsp red pepper flakes
• ⅛ tsp paprika
• ½ cup reserved cooked pasta
• ½ tsp salt
• 1 pound scallops

 

How to do it:

• Cook pasta according to package instructions. Once cooked, remove pasta and set aside the water.
• For the sauce, heat 2 tbsp olive oil in a large skillet. Add the sun dried tomatoes and garlic and saute on medium heat. Stir for 2 minutes.
• Add half-and-half and drink to boil.
• Add shredded cheese and stir while the mixture is boiling.
• Reduce to simmer and cook until the cheese melts and the creamy sauce forms.
• Add basil, crushed red pepper flakes and paprika. Stir.
• Add ¼ tsp salt and continue stirring on low heat.
• Add cooked pasta.
• For the scallops, start by seasoning the scallop with salt.
• In a skillet, heat 2 tbsp olive oil in high heat. Add scallops and sear one side until the bottom is golden brown.
• Turn the scallops to the other side and cook for two more minutes.
• Remove from heat and add to the pasta mixture and then serve.

 

Enjoy your new favorite scallop pasta recipe!

 

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