Scallop Pasta is a simple yet elegant dish that’s full of rich, fresh flavor. With perfectly seared scallops, tender pasta, and a savory mix of garlic and tomatoes, it’s an impressive seafood meal that’s easy enough for weeknights and special enough for guests.
Why We Love This Scallop Pasta Recipe
There are countless reasons to fall in love with scallop pasta. This dish gives you a restaurant-quality meal right in your kitchen. The tender linguine acts as the perfect backdrop for the succulent scallops, which deliver a smooth, buttery texture that melts in your mouth. The sharpness of garlic and the sweetness of cherry tomatoes create a fantastic flavor profile that complements the natural taste of the scallops.
Adapting this recipe to suit your preferences is a breeze. Whether you like a hint of spice or a touch of citrus zest, the recipe can easily be modified to add your personal flair. Additionally, the vibrant colors of the dish add visual appeal, making it perfect for any occasion. With just a handful of ingredients and simple techniques, you are only a few steps away from a culinary masterpiece that will leave you craving more.
Ingredients for Scallop Pasta
To create the exquisite scallop pasta, you will need the following ingredients:
- 8 ounces linguine: This pasta works beautifully with scallops due to its flat surface that holds sauce well.
- 2 tablespoons avocado oil: Rich in healthy fats, this oil provides a subtle flavor and helps sear the scallops perfectly.
- 1 pound large scallops: Select fresh, large scallops for optimal taste and texture.
- 1/2 teaspoon salt, divided: This staple ingredient enhances the flavors of your dish.
- 1/2 teaspoon black pepper, divided: A pinch of pepper adds a delightful spiciness.
- 1 tablespoon unsalted butter: Contributes to a rich, creamy texture.
- 2 garlic cloves, finely minced: Offers a strong aromatic profile that enhances the dish.
- 1 pint cherry tomatoes, halved lengthwise: These burst with sweetness and complement the scallops beautifully.
- Chopped parsley for serving: A sprinkle of fresh herbs adds a touch of color and flavor.
How to Make Scallop Pasta
Creating this delectable scallop pasta is a simple process that yields outstanding results. Follow these steps closely for a dish that will impress your dinner guests:
Cook Your Linguine: Start by bringing a large pot of water to a boil. Add a generous amount of salt and toss in your linguine. Cook the pasta until it is al dente, which typically takes about 8 to 10 minutes. Always refer to the package instructions for the exact cooking duration. Before draining, reserve 1/2 cup of the pasta water; this starchy water will help bind and flavor your dish later. Once reserved, drain the pasta and set it aside.
Sear the Scallops: In a large non-stick skillet, heat the avocado oil over medium heat. While the oil heats up, take the time to pat the scallops dry using paper towels. Doing so will help achieve a nice sear. Add the scallops to the pan, ensuring they are spaced about an inch apart to avoid steaming them. Allow them to cook undisturbed for 3 minutes, creating a golden crust. When ready, season the uncooked side with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Carefully flip the scallops and cook for an additional 3 minutes after seasoning the other side with the rest of the salt and pepper. Once cooked, remove the scallops from the skillet and place them in a bowl. Cover with foil to keep warm.
Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and halved cherry tomatoes. Pour in 1/4 cup of the reserved pasta water to scrape up any delicious browned bits left in the pan. Cook the mixture for about 3 to 5 minutes, watching as the tomatoes soften and release their juices.
Combine Pasta and Sauce: With the tomatoes softened, it’s time to toss in the cooked linguine. Mix well to combine the pasta with the garlic and tomatoes. If it appears too dry, add more of the reserved pasta water until you reach your desired consistency.
Return Scallops to the Pan: With the pasta and sauce well integrated, it’s time to introduce the scallops back to the skillet. Pour in any juices that may have collected in the bowl. Gently stir to ensure the scallops are coated in the delightful sauce along with the pasta.
Plating Your Dish: Serve your scallop pasta immediately, garnishing with a generous handful of freshly chopped parsley to add a burst of color and freshness. This dish is meant to be enjoyed right away to savor all the flavors at their peak.
How to Serve Scallop Pasta
Scallop pasta shines as a main course, but the way you serve it can enhance the overall experience. Consider using wide, shallow bowls to display this delightful dish, allowing guests to appreciate its vibrant colors and textures. A light dusting of grated cheese can be a lovely, complementary finish. If you want to elevate the atmosphere, pair your scallop pasta with crusty bread for dipping, which is perfect for savoring every last drop of the sauce.
To balance the richness of the dish, consider serving a fresh green salad tossed in a light vinaigrette on the side. This will help cut through the buttery flavors while adding a refreshing note to your meal. For a special touch, you might also consider serving chilled sparkling water or a delicious herbal tea to cleanse the palate.
Expert Tips for Perfect Scallop Pasta
- Choosing the Right Scallops: Freshness is key when it comes to scallops. Always opt for dry-packed scallops from a reputable fishmonger, as these have not been treated with preservatives. Look for a sweet, fresh scent, and avoid any that seem discolored or slimy.
- Preventing Overcooking: Cooking the scallops requires attention. They cook quickly, and even a minute too long can lead to a rubbery texture. Once they turn opaque and have a golden crust, they’re done.
- Stirring with Care: When mixing the scallops into the pasta, be gentle to avoid breaking them apart. You want to keep their integrity for the best presentation and texture.
- Adjusting the Sauce: If you prefer a creamier pasta, consider adding a splash of heavy cream or a touch of parmesan cheese to your sauce. This can enrich the flavors and provide a delightful creaminess.
- Sourcing High-Quality Ingredients: Quality ingredients can elevate your dish significantly. From organic tomatoes to the freshest scallops, investing in high-quality components will reward you with an unforgettable meal.
How to Store Scallop Pasta
If by chance you have leftovers (though that’s not very likely!), storing your scallop pasta correctly will help maintain its flavors and texture. Allow the pasta to cool completely at room temperature. Then, transfer it into an airtight container. It can be kept in the refrigerator for up to 2 days.
To reheat, do so gently in a skillet over low heat. Add a splash of water or olive oil to help rejuvenate the sauce. Be cautious not to overcook the scallops during reheating.
Variations of Scallop Pasta
This scallop pasta recipe is a fantastic foundation that invites creativity. Feel free to adapt and explore alternatives to suit your preferences:
- Add some spice: Incorporate red pepper flakes or a dash of hot sauce for a kick of heat.
- Citrus twist: Squeeze in some fresh lemon or lime juice to brighten the flavors further.
- Switch up the vegetables: Feel free to throw in some spinach, asparagus, or bell peppers for additional color and nutrients.
- Pasta alternatives: While linguine is a classic pairing, you can experiment with fettuccine, spaghetti, or even whole wheat pasta for a healthier option.
- Herb infusion: Instead of parsley, try garnishing with fresh basil or thyme for a different flavor profile.
FAQs About Scallop Pasta
What type of pasta is best for scallop dishes?
Linguine is an excellent choice for scallop pasta, as its shape complements the delicate seafood beautifully. However, any flat pasta, like fettuccine or tagliatelle, can also work wonderfully.
Can I prepare scallop pasta in advance?
While it’s best served fresh, if you must prep ahead, consider cooking the pasta and sautéing the scallops separately. Combine them just before serving to maintain the best texture and flavor.
What sides go well with scallop pasta?
A simple green salad, roasted vegetables, or garlic bread can beautifully complement your scallop pasta, adding texture and balancing the flavors.
How do I know when scallops are fully cooked?
Scallops are done when they have an opaque appearance and a slightly firm texture. They should be golden brown on the outside and just opaque inside.
Scallop Pasta
Ingredients
Pasta and Base Ingredients
- 8 ounces linguine This pasta works beautifully with scallops.
- 2 tablespoons avocado oil Rich in healthy fats, perfect for searing.
- 1 pound large scallops Select fresh, large scallops for optimal taste.
Seasoning
- 1/2 teaspoon salt, divided Enhances the flavor.
- 1/2 teaspoon black pepper, divided Adds a pleasant spiciness.
- 1 tablespoon unsalted butter Contributes to a rich texture.
Flavor Enhancers
- 2 cloves garlic, finely minced Offers a strong aromatic profile.
- 1 pint cherry tomatoes, halved lengthwise Burst with sweetness, complementing the scallops.
- to taste Chopped parsley For serving, adds color and flavor.
Instructions
Cooking Pasta
- Bring a large pot of water to a boil. Add salt and linguine. Cook until al dente (about 8-10 minutes), reserving 1/2 cup of pasta water before draining.
Searing Scallops
- Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry and add them to the skillet, ensuring they are spaced apart.
- Cook undisturbed for 3 minutes until golden, season, flip, and cook for another 3 minutes. Remove from skillet and keep warm.
Sautéing Garlic and Tomatoes
- In the same skillet, add minced garlic and halved cherry tomatoes with 1/4 cup of reserved pasta water. Cook for about 3-5 minutes until tomatoes soften.
Combining Ingredients
- Add the cooked linguine to the skillet, mixing well with the garlic and tomatoes. Adjust with more reserved pasta water if it's too dry.
Final Assembly
- Return the scallops to the pan along with any juices. Gently stir to coat the scallops in the sauce.
- Serve immediately, garnished with chopped parsley.