Name: Pan-Seared Scallops Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 pounds fresh scallops; 1 pound spaghetti; 3 cloves garlic, minced; 1 cup white wine; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, chopped (optional)

As the sun sets over the rolling hills of Tuscany, the air is filled with the sweet scent of fresh basil and the sound of sizzling vegetables. It’s a moment of perfect harmony, one that I want to capture in this simple yet elegant pasta dish. The flavors of the summer are woven together in perfect balance, with each bite a taste of the seasons. So, come with me on this journey through the rustic Italian countryside, where I’ll share with you the secrets of a truly unforgettable meal: Pan-Seared Scallops Pasta.

If you’re looking for more summer-inspired recipes, you might enjoy our Grilled Peach and Arugula Salad, — a refreshing take on traditional greens, perfect for hot days. See Related Recipe

🛒 Quick Shopping List

1 pound fresh scallops

1 pound spaghetti

3 cloves garlic, minced

1 cup white wine

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Why This Recipe Works

Scallop preparation requires precise timing to achieve the perfect sear, ensuring a tender yet caramelized exterior.
The quick-cooking spaghetti ensures that the pasta remains al dente, without absorption of excess sauce.
White wine adds depth and richness to the sauce without overpowering the delicate flavor of the scallops.

Key Ingredients

Fresh scallops are always the star of the show, but quality matters even more when working with a delicate ingredient. I recommend opting for wild-caught scallops, if possible, for their richer flavor and superior texture. For the cream, a high-fat heavy cream is a must, as it’s essential for creating a smooth and substantial sauce. When it comes to Parmesan cheese, don’t skimp on the good stuff — a fine, aged Parmesan with a nutty flavor will elevate the dish to new heights.

default keyword 67

Recipe Courtesy of Our Kitchen

Pan-Seared Scallops Pasta

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds fresh scallops

1 pound spaghetti

3 cloves garlic, minced

1 cup white wine

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Directions

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti, and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute until fragrant. Add the scallops and cook for 2-3 minutes per side, or until cooked through.

Add the white wine to the skillet and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the reserved pasta water and heavy cream. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.

Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.

Add the cooked spaghetti to the skillet and toss with the sauce until well coated. Serve the pan-seared scallops on top of the spaghetti and garnish with chopped parsley, if desired.

Storage & Reheating

Cooked pasta can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the pasta in a skillet with a little bit of olive oil over low heat until heated through, adding a splash of water if necessary to loosen the sauce.