Scallop pasta is a simple yet elegant meal that’s perfect for any occasion. With tender scallops and perfectly cooked pasta tossed in a light, flavorful sauce, it’s a dish that feels special without being complicated.
Why We Love This Scallop Pasta Recipe
Scallop pasta has an undeniable appeal that captures the hearts of seafood lovers and pasta enthusiasts alike. The dish is not only delicious but is also incredibly quick and easy to prepare. With just a handful of ingredients, you can whip up a gourmet meal in under thirty minutes. The seared scallops, when combined with the creamy sauce, create a lush, savory flavor profile that perfectly complements the spaghetti. Moreover, the freshness of lemon and the brightness of parsley enhance the flavors, making it a standout dish in your culinary repertoire.
But the best part about scallop pasta is its versatility. It can be tailored to suit your preferences and dietary needs, allowing you to create a personalized culinary experience that reflects your taste. Whether enjoyed as a weeknight dinner or dressed up for a special occasion, this recipe always hits the mark.
Ingredients about Scallop Pasta
To create this mouthwatering scallop pasta, you’ll need the following 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
These ingredients come together to create a meal that feels both homey and gourmet, perfect for any occasion.
How to Make Scallop Pasta Directions
Creating scallop pasta is an enriching experience that allows you to explore your culinary skills in a delightful and rewarding way. Here’s a step-by-step guide to help you on your journey:
Prepare the Pasta: Once you have gathered your ingredients, start by bringing a medium-sized pot of water to a rolling boil. Season the water generously with kosher salt to enhance the flavor of the spaghetti. Add 8 ounces of spaghetti to the pot and cook according to the package instructions until it reaches an al dente texture. Remember to reserve about one cup of the pasta cooking water before you drain the spaghetti.
Sear the Scallops: While the pasta cooks, take your pound of sea scallops—approximately twelve to sixteen scallops— and pat them dry with a paper towel. This will help achieve that perfect golden crust. Season the scallops with kosher salt and freshly ground black pepper. In a skillet over medium-high heat, heat 2 tablespoons of extra virgin olive oil. Once the oil is shimmering, add the scallops to the skillet. Sear each side for about two minutes, or until they are beautifully golden brown. Once done, transfer the scallops to a plate and tent them with foil to keep warm.
Make the Sauce: In the same skillet where you cooked the scallops, add the remaining olive oil (1/3 cup). Toss in the finely chopped shallot, minced garlic, and Aleppo pepper (or red pepper flakes) along with a pinch of salt. Sauté these ingredients for about one to two minutes until fragrant and softened. Next, stir in the lemon juice and a quarter cup of your reserved pasta water. This will help deglaze the pan and bring all those wonderful flavors together.
Combine the Creaminess: Pour in half a cup of whole milk and stir until everything is well combined. Then, add half a cup of grated Parmesan cheese and continue stirring until the cheese has melted and the sauce has thickened slightly.
Bring It All Together: Add your drained spaghetti into the skillet with the sauce. Toss the pasta gently to ensure it is evenly coated. If the sauce seems too thick, you can add more of the reserved pasta water until you reach your desired consistency. To finish off, fold in the zest of the lemon and one cup of chopped fresh parsley, creating a vibrant mixture.
Serve the Scallops: Finally, gently fold the seared scallops back into the sautéed pasta. It’s time to plate up this tantalizing dish. Serve the scallop pasta immediately to enjoy the freshest flavors.
This scallop pasta recipe is designed to impress, while still being simple enough for a home cook to master. Now that you know how to make it, you can easily adapt the recipe to your lifestyle.
How to Serve Scallop Pasta
Serving scallop pasta is both a pleasure and an art. Presentation can elevate the dish, making it not only scrumptious but visually appealing as well. Here’s how you can serve your scallop pasta beautifully:
- Plate the Pasta: Using a large fork or tongs, twist a generous serving of scallop pasta into the center of each plate. This creates an elegant nest effect that is inviting and appetizing.
- Top with Scallops: Arrange the seared scallops on top of the pasta. This not only adds visual intrigue but also ensures each bite can capture the flavors of both the pasta and the scallops.
- Garnish: For an extra touch, drizzle some extra virgin olive oil over the top, and then sprinkle additional chopped parsley and grated Parmesan cheese. A touch of lemon zest can also provide a bright eye-catching color.
- Pairing Suggestions: Although wine is not in our ingredients, consider pairing this dish with a cool sparkling water infused with citrus for a refreshing contrast to the richness of the pasta.
Serving scallop pasta should embody a sense of occasion, making it special whether it’s a weeknight dinner or a celebration.
Expert Tips: Scallop Pasta
As you take on the art of cooking scallop pasta, here are some expert tips to ensure you achieve the best results every time:
- Choose Fresh Scallops: When selecting scallops, opt for fresh, high-quality sea scallops. Look for ones that smell briny and have a slightly translucent appearance. Avoid scallops that have a fishy odor or are pale in color.
- Dry Before Cooking: Make sure to pat the scallops dry before searing them. This step is crucial to achieving that perfect golden crust. If excess moisture is present, the scallops may steam instead of searing.
- Heat is Key: Make sure your skillet is hot before adding the scallops. If the oil is not sufficiently heated, the scallops will not sear properly and won’t get that wonderful caramelization.
- Don’t Overcrowd the Pan: Give each scallop enough space in the skillet to cook evenly. Overcrowding can lower the pan’s temperature and affect the overall cooking process.
- Taste and Adjust: Always taste the sauce as you go. You can adjust flavors by adding more lemon juice, salt, or pepper to suit your palate.
How to Store Scallop Pasta
Storing scallop pasta properly can help preserve its freshness for another meal. Here’s how you can go about it:
- Cool Completely: Allow the scallop pasta to cool at room temperature before storing it. This will prevent condensation buildup in the storage container.
- Use Airtight Containers: Transfer any leftover scallop pasta to airtight containers if you plan to store it. This will help maintain its flavor and texture.
- Refrigerate: You can store your scallop pasta in the refrigerator for up to three days. Be mindful that the texture of the scallops may change upon reheating.
- Reheating: When you’re ready to enjoy your leftovers, gently reheat the pasta in a pan over low heat. You may want to add a splash of extra virgin olive oil or pasta water to revive the sauce’s creaminess.
Storing and reheating your scallop pasta correctly ensures you can savor the right flavors the second time around.
Variation of Scallop Pasta
While the classic scallop pasta recipe is delightful as it is, consider trying out variations to keep things interesting. Here are a few ideas:
- Vegetable Add-ins: Incorporating seasonal vegetables such as spinach, asparagus, or cherry tomatoes can brighten the dish and add nutritional value. Sauté the vegetables with the shallots and garlic to infuse them with flavor.
- Different Pasta Shapes: While spaghetti is traditional, experiment with other pasta varieties like fettuccine, linguine, or penne. Each pasta shape brings a unique texture to the dish.
- Herb Variations: Instead of parsley, try using fresh basil, dill, or even cilantro to infuse different herbal notes, enhancing the overall taste experience.
- Spice It Up: If you want to bring some heat to the table, consider adding diced jalapeños or a dash of hot sauce to the sauce, providing a spicy twist.
- Cream Sauce Alternatives: For a lighter option, you could substitute the whole milk with a more plant-based alternative, like almond or coconut milk. This could bring a different flavor profile to your dish.
Exploring variations allows you to adapt the recipe according to your mood and preferences, making it a versatile dish for all occasions.
FAQ
What is Scallop Pasta?
Scallop pasta is a delectable dish that combines tender sea scallops with spaghetti or other types of pasta, simmered in a creamy sauce enriched with garlic, olive oil, and fresh herbs. This combination results in a harmonious blend of flavors and textures, making it a favorite among seafood lovers.
How can I make the scallops more flavorful?
To amp up the flavor of scallops, you can marinate them briefly in olive oil, lemon juice, and your choice of herbs. Just be sure not to marinate for too long as the acid from the lemon can start cooking the scallops.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops if fresh scallops are unavailable. Just be sure to thaw them completely in the refrigerator and pat them dry before cooking for optimal results.
How do I know when the scallops are cooked?
Scallops are perfectly cooked when they are opaque and a bit firm to the touch. Overcooking them will lead to a rubbery texture, so keep an eye on cooking times.
Can I make scallop pasta ahead of time?
While the dish is best served fresh, you can prepare the sauce and boil the pasta ahead of time. Store them separately and combine them just before serving for the best texture and flavor.
Scallop Pasta
Ingredients
For the Pasta
- 8 ounces spaghetti Cook according to package instructions.
- 1 pound sea scallops About 12 to 16 scallops, muscle removed.
For the Sauce
- Kosher salt To taste.
- Ground black pepper To taste.
- 1/3 cup plus 2 tablespoons extra virgin olive oil Divided use.
- 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
Preparation
- Bring a medium-sized pot of water to a rolling boil. Season with kosher salt.
- Add spaghetti and cook until al dente, reserving about one cup of pasta cooking water before draining.
Cooking the Scallops
- Pat scallops dry with paper towels. Season with salt and pepper.
- In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Add scallops and sear for about 2 minutes on each side until golden brown. Transfer to a plate and tent with foil.
Making the Sauce
- In the same skillet, add the remaining olive oil. Sauté shallots, garlic, and Aleppo pepper for 1-2 minutes until fragrant.
- Stir in lemon juice and 1/4 cup of reserved pasta water. Deglaze the pan.
- Add whole milk and stir until well combined. Then, add Parmesan cheese, stirring until melted and sauce thickens.
Combining and Serving
- Add drained spaghetti to sauce and toss gently. Adjust consistency with reserved pasta water if necessary.
- Fold in lemon zest and chopped parsley.
- Gently fold in seared scallops. Serve immediately.