19 Delicious Scallop Pasta Recipes for Seafood Lovers

Brimming with flavor and elegance, scallop pasta dishes are the perfect way to turn a simple meal into a special occasion. Whether you’re craving a quick weeknight dinner or planning a lavish weekend feast, these 19 recipes promise to delight every seafood lover. From creamy sauces to zesty lemon infusions, get ready to explore a world of delicious possibilities that will have you reaching for your apron in no time!

Garlic Butter Scallop Pasta

Just last weekend, I found myself craving something decadently simple yet utterly luxurious, and that’s when this Garlic Butter Scallop Pasta came to mind. It’s the kind of dish that feels like a special occasion but is surprisingly straightforward to whip up on a whim.

Ingredients

• 8 oz pasta
• 1 lb scallops
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
3. Heat 1 tbsp butter in a large skillet over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside. Tip: Do not overcrowd the pan to allow proper searing.
4. In the same skillet, melt the remaining butter. Add the garlic and sauté for 1 minute until fragrant.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
6. Stir in the heavy cream, reserved pasta water, salt, and pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
7. Add the drained pasta to the skillet, tossing to coat in the sauce. Return the scallops to the pan and heat through for 1 minute.
8. Garnish with chopped parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of red pepper flakes.

Out of the pan, this dish is a harmonious blend of tender scallops and pasta enveloped in a rich, garlicky sauce. The slight crisp on the scallops contrasts beautifully with the creamy pasta, making it a dish that’s as pleasing to the palate as it is to the eye. Try serving it with a side of crusty bread to soak up every last drop of that delicious sauce.

Creamy Lemon Scallop Pasta

Mmm, there’s nothing quite like the combination of tender scallops and zesty lemon to brighten up a pasta dish. I remember the first time I tried making this at home; the aroma alone was enough to convince me it was a keeper. Now, it’s my go-to when I want something that feels both indulgent and refreshing.

Ingredients

• 8 oz fettuccine pasta
• 1 lb sea scallops
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, pat 1 lb sea scallops dry with paper towels to ensure a good sear.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
4. In the same skillet, add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
5. Pour in 1 cup heavy cream, 1/4 cup fresh lemon juice, and 1 tsp lemon zest. Stir to combine and bring to a simmer.
6. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper. Let it simmer for 2-3 minutes until slightly thickened.
7. Return the cooked pasta and scallops to the skillet. Toss everything together until well coated in the sauce.
8. Garnish with 2 tbsp chopped fresh parsley before serving.

You’ll love how the creamy sauce clings to every strand of pasta, with the scallops adding a sweet, buttery contrast. For an extra touch, serve with a side of crusty bread to soak up every last drop of that lemony goodness.

Spicy Scallop Pasta with Chili Flakes

Remember that time when you craved something both luxurious and comforting, but didn’t want to spend hours in the kitchen? That’s exactly how I felt when I first whipped up this Spicy Scallop Pasta with Chili Flakes. It’s a dish that marries the sweetness of scallops with the fiery kick of chili flakes, all tossed in a silky pasta that’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 8 oz spaghetti
• 1 lb fresh scallops
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp chili flakes
• 1/2 cup white wine
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, pat the scallops dry with paper towels and season lightly with salt.
3. Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 minutes on each side until golden brown. Tip: Avoid overcrowding the pan to ensure a good sear.
4. Remove scallops from the skillet and set aside. In the same skillet, add minced garlic and chili flakes, sautéing for 30 seconds until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
6. Lower the heat to medium and stir in the butter until melted. Tip: Adding butter off the heat prevents it from separating.
7. Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
8. Gently fold in the seared scallops and chopped parsley, heating through for about 1 minute.

My favorite thing about this dish is how the tender scallops contrast with the al dente pasta, while the chili flakes add just the right amount of heat. Serve it with a sprinkle of extra parsley and a glass of the remaining white wine for a truly indulgent meal.

Scallop and Mushroom Pasta in White Wine Sauce

Remember those evenings when you crave something luxurious yet comforting? That’s exactly how I felt when I first whipped up this scallop and mushroom pasta in white wine sauce. It’s a dish that feels fancy enough for a date night but simple enough for a weeknight dinner.

Ingredients

• 8 oz scallops
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup heavy cream
• 8 oz pasta
• 2 tbsp olive oil
• 1 tbsp butter
• Salt to taste
• Pepper to taste
• 1/4 cup parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 8 oz scallops to the skillet and sear for 2 minutes on each side until golden. Remove and set aside.
5. In the same skillet, add 1 tbsp butter and 8 oz sliced mushrooms. Cook until mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure mushrooms brown nicely.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Pour in 1/2 cup white wine and simmer until reduced by half, about 3 minutes.
8. Stir in 1/2 cup heavy cream and bring to a gentle simmer.
9. Return scallops to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
10. Season with salt and pepper to taste and garnish with 1/4 cup chopped parsley.

The creamy sauce clings beautifully to each strand of pasta, while the scallops add a sweet, delicate contrast. Serve it with a crisp green salad and a glass of the same white wine you used in the sauce for a harmonious meal.

Parmesan Crusted Scallop Pasta

Remember the first time you tried scallops? That buttery, melt-in-your-mouth texture is what inspired this Parmesan Crusted Scallop Pasta. It’s a dish that feels luxurious yet is surprisingly simple to whip up on a weeknight, especially when you’re craving something a little fancy without the fuss.

Ingredients

• 1 lb scallops
• 8 oz pasta
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, pat the scallops dry with a paper towel to ensure a good sear.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Season the scallops with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side until golden brown and just opaque in the center.
6. Remove the scallops from the skillet and set aside on a plate.
7. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
8. Drain the pasta, reserving 1/2 cup of pasta water, and add the pasta to the skillet with garlic.
9. Toss the pasta with the garlic, adding reserved pasta water as needed to loosen the sauce.
10. Sprinkle grated Parmesan cheese over the pasta and toss until the cheese melts and coats the pasta evenly.
11. Return the scallops to the skillet, placing them on top of the pasta.
12. Sprinkle fresh parsley over the dish before serving.

Key to this dish’s appeal is the contrast between the crispy Parmesan crust on the scallops and the tender pasta beneath. Serve it with a side of garlic bread to soak up any remaining sauce, and you’ve got a meal that’s bound to impress.

Scallop Pasta with Sun-Dried Tomatoes and Spinach

How many times have I found myself staring into the fridge, wondering what to make for dinner, only to settle on pasta? Too many to count. But this scallop pasta with sun-dried tomatoes and spinach? It’s a game-changer. It’s one of those dishes that feels fancy enough for a date night but is simple enough for a weeknight dinner.

Ingredients

• 8 oz dried pasta
• 1 tbsp olive oil
• 1 lb scallops, patted dry
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
4. Add the spinach to the skillet and cook until just wilted, about 1 minute.
5. Pour in the heavy cream, salt, and pepper, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
6. Return the scallops to the skillet, along with the cooked pasta, tossing everything to coat in the sauce.
7. Sprinkle with Parmesan cheese and serve immediately.

Great textures and flavors come together in this dish—the tender scallops, the slight chew of the sun-dried tomatoes, and the creamy sauce clinging to every strand of pasta. Try serving it with a sprinkle of red pepper flakes for a little heat or a side of crusty bread to soak up the sauce.

Thai Inspired Scallop Pasta with Peanut Sauce

Just last week, I found myself craving something that perfectly marries the richness of Thai flavors with the comfort of a hearty pasta dish. That’s when I decided to whip up this Thai Inspired Scallop Pasta with Peanut Sauce, a dish that’s become a fast favorite in my household for its bold flavors and satisfying texture.

Ingredients

• 8 oz scallops
• 8 oz spaghetti
• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 1/4 cup cilantro, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
4. Pat the scallops dry with a paper towel and season lightly with salt.
5. Add the scallops to the skillet and cook for 2 minutes per side, until golden brown and just cooked through. Tip: Avoid overcrowding the skillet to ensure a good sear.
6. Remove the scallops from the skillet and set aside.
7. In the same skillet, add the remaining 1 tbsp of vegetable oil, garlic, and red pepper flakes. Cook for 30 seconds until fragrant.
8. Whisk in the peanut butter, soy sauce, honey, lime juice, and 1/4 cup of the reserved pasta water until smooth. Tip: Adjust the sauce consistency with more pasta water if needed.
9. Add the drained spaghetti to the skillet and toss to coat evenly with the sauce.
10. Return the scallops to the skillet and gently toss to combine.
11. Garnish with chopped cilantro before serving.

Kick back and enjoy the creamy peanut sauce clinging to each strand of pasta, complemented by the tender, slightly sweet scallops. For an extra crunch, sprinkle some crushed peanuts on top before serving.

Scallop Pasta with Garlic and Olive Oil

This summer, I found myself craving something light yet indulgent, and that’s how this Scallop Pasta with Garlic and Olive Oil became a staple in my kitchen. The simplicity of the ingredients lets the scallops shine, making it a perfect dish for both weeknight dinners and special occasions.

Ingredients

• 8 oz pasta
• 1 lb scallops
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parsley, chopped
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Tip: Do not overcrowd the skillet to allow proper searing.
4. Remove the scallops from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add the drained pasta to the skillet with garlic. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Return the scallops to the skillet, add lemon juice and parsley, and gently toss everything together. Tip: A squeeze of lemon juice brightens the dish beautifully.

Velvety scallops paired with the garlic-infused pasta create a dish that’s both luxurious and comforting. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up the delicious sauce.

Scallop and Bacon Pasta Carbonara

Having spent countless evenings experimenting with pasta dishes, I’ve found that combining the richness of bacon with the delicate sweetness of scallops creates a dish that’s both luxurious and comforting. Here’s how I make my Scallop and Bacon Pasta Carbonara, a recipe that’s become a staple in my kitchen for those nights when I crave something special.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 1/2 lb scallops, patted dry
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. Increase the heat to medium-high. Add the scallops to the skillet and sear for 2 minutes per side until golden. Remove scallops and set aside with the bacon.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Remove skillet from heat.
5. In a small bowl, whisk together eggs, Parmesan cheese, and black pepper.
6. Return the drained pasta to the pot. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy. Tip: The residual heat from the pasta will cook the eggs safely.
7. Gently fold in the bacon, scallops, and chopped parsley. Serve immediately.

You’ll love the creamy texture of the pasta paired with the crispy bacon and tender scallops. For an extra touch of elegance, garnish with additional Parmesan and a sprinkle of red pepper flakes.

Scallop Pasta with Pesto and Cherry Tomatoes

Every time I stumble upon fresh scallops at the market, I can’t help but dream up this Scallop Pasta with Pesto and Cherry Tomatoes. It’s a dish that feels both luxurious and utterly doable on a weeknight, especially when you’re craving something that tastes like summer on a plate.

Ingredients

• 12 oz linguine pasta
• 1 lb fresh scallops
• 1 cup basil pesto
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 12 oz linguine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, pat 1 lb fresh scallops dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side until golden brown and just opaque in the center. Tip: Avoid overcrowding the pan to ensure a good sear.
4. Remove scallops from the skillet and set aside. In the same skillet, add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
5. Add 1 pint halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
6. Drain the pasta and return it to the pot. Stir in 1 cup basil pesto and the reserved pasta water as needed to loosen the sauce.
7. Add the tomato mixture to the pasta and toss to combine. Tip: Gently fold in the scallops at the end to keep them intact.

How this dish comes together is nothing short of magic—the tender scallops, the burst of cherry tomatoes, and the vibrant pesto clinging to every strand of pasta. Serve it with a sprinkle of fresh basil or a drizzle of chili oil for an extra kick.

Scallop Pasta in Creamy Alfredo Sauce

After a long day at work, there’s nothing quite like treating yourself to a luxurious yet comforting meal, and this scallop pasta in creamy Alfredo sauce is my go-to. It’s a dish that feels indulgent but is surprisingly simple to whip up, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 8 oz fettuccine pasta
• 1 lb fresh scallops
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear.
3. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2 minutes on each side until golden. Tip: Do not overcrowd the pan to allow proper searing.
4. Remove scallops from the skillet and set aside. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
5. Pour in heavy cream, bring to a simmer, and let it reduce slightly, about 3 minutes. Stir in Parmesan cheese until the sauce is smooth. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper.
7. Return the scallops to the skillet, gently folding them into the pasta. Garnish with chopped parsley before serving.

Buttery scallops paired with the rich, creamy Alfredo sauce create a dish that’s both elegant and comforting. Serve it with a crisp white wine and a side of garlic bread for a meal that’s sure to impress.

Scallop Pasta with Roasted Red Pepper Sauce

Most evenings, I find myself craving something that’s both luxurious and comforting, and this Scallop Pasta with Roasted Red Pepper Sauce hits the spot every time. It’s a dish that feels fancy enough for date night but simple enough for a weeknight dinner, especially when you’re in the mood to treat yourself.

Ingredients

• 1 lb scallops
• 8 oz pasta
• 2 cups roasted red peppers
• 3 cloves garlic
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat the scallops dry with a paper towel to ensure a good sear.
3. Add the scallops to the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
5. Add the roasted red peppers and red pepper flakes to the skillet. Cook for 2 minutes, stirring occasionally.
6. Transfer the red pepper mixture to a blender, add the heavy cream, and blend until smooth. Return the sauce to the skillet.
7. Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. Cook for an additional 1-2 minutes to warm through.
8. Gently fold in the seared scallops, being careful not to break them apart. Serve immediately.

This dish boasts a creamy, slightly spicy sauce that clings beautifully to the pasta, while the scallops add a sweet, buttery contrast. For an extra touch of elegance, garnish with fresh basil or a sprinkle of Parmesan cheese.

Scallop Pasta with Black Truffle and Parmesan

This evening, as I was pondering what to whip up for dinner, I remembered the luxurious yet surprisingly simple scallop pasta with black truffle and parmesan I had at a quaint little Italian restaurant last summer. It was a dish that left a lasting impression, and I’ve been eager to recreate it at home ever since.

Ingredients

• 8 oz dried pasta
• 1 tbsp olive oil
• 1 lb fresh scallops
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 oz black truffle, thinly sliced
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz dried pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat 1 lb fresh scallops dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown and just cooked through. Remove from the skillet and set aside.
4. In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 oz black truffle slices and sauté for 1 minute until fragrant.
5. Stir in 1/2 cup grated parmesan cheese and 1/4 cup heavy cream, stirring constantly until the cheese is melted and the sauce is smooth.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Return the scallops to the skillet and gently toss to combine.
7. Garnish with 1 tbsp chopped parsley before serving.

Just like that, you’ve got a dish that’s rich in flavor with the scallops adding a delicate sweetness, perfectly complemented by the earthy truffle and creamy parmesan sauce. Serve it with a crisp white wine to elevate the dining experience.

Scallop Pasta with Zucchini and Lemon Zest

Waking up to the crisp morning air, I couldn’t help but crave something light yet satisfying for dinner. That’s when I remembered this scallop pasta dish I whipped up last summer, perfectly blending the sweetness of scallops with the freshness of zucchini and a hint of lemon zest. It’s become a staple in my kitchen, especially when I’m looking to impress without spending hours cooking.

Ingredients

• 8 oz dry pasta
• 1 lb fresh scallops
• 2 medium zucchinis, sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz dry pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, pat 1 lb fresh scallops dry with paper towels to ensure a good sear.
3. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
4. Add the scallops to the skillet, making sure not to overcrowd them. Cook for 2-3 minutes per side until golden brown and just cooked through. Remove from the skillet and set aside.
5. In the same skillet, add the remaining 1 tbsp olive oil. Add 2 medium sliced zucchinis and 2 cloves minced garlic, sautéing for 3-4 minutes until the zucchini is tender.
6. Return the cooked pasta and scallops to the skillet with the zucchini. Add 1 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper, tossing gently to combine.
7. Garnish with 1/4 cup chopped parsley before serving.

Fresh from the skillet, this dish offers a delightful contrast between the tender scallops and the slight crunch of zucchini, with the lemon zest adding a bright finish. Serve it with a chilled glass of white wine for an effortless summer dinner that feels anything but ordinary.

Scallop Pasta with Saffron Cream Sauce

Sometimes, the simplest ingredients come together to create something truly magical. That’s exactly what happened when I first tried making Scallop Pasta with Saffron Cream Sauce—a dish that’s as luxurious as it is comforting. I remember the aroma filling my kitchen, a promise of the delicious meal to come.

Ingredients

• 1 lb scallops
• 8 oz pasta
• 1 cup heavy cream
• 1 pinch saffron threads
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup white wine
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp butter and let it melt. Pat the scallops dry with a paper towel to ensure a good sear, then add them to the skillet. Cook for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp butter and minced garlic. Sauté for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
5. Add the heavy cream and saffron threads to the skillet. Stir well and let the sauce simmer for 3-4 minutes until it thickens slightly. Tip: The saffron will infuse the sauce with a beautiful golden color and unique flavor.
6. Return the cooked pasta and scallops to the skillet. Toss everything together gently to coat in the sauce. Cook for another 1-2 minutes until everything is heated through. Tip: If the sauce is too thick, you can add a splash of pasta water to loosen it.
7. Season with salt to taste and garnish with fresh parsley before serving.

Mmm, the creamy saffron sauce clings to every strand of pasta, while the scallops add a sweet, buttery contrast. Serve this dish with a crisp white wine and a side of crusty bread to soak up every last drop of sauce.

Scallop Pasta with Fresh Herbs and White Wine

Craving something that feels both luxurious and comforting? I recently whipped up this scallop pasta after a long day, and it was the perfect balance of elegance and ease. The fresh herbs and white wine create a light yet flavorful sauce that clings beautifully to the pasta, making every bite a delight.

Ingredients

• 1 lb scallops
• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• Salt to taste
• Pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Pat the scallops dry with paper towels to ensure a good sear, then season lightly with salt and pepper.
5. Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown and just cooked through. Remove and set aside.
6. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes to reduce slightly.
8. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the skillet with the wine sauce.
9. Toss the pasta with the sauce, adding the reserved pasta water as needed to loosen the sauce.
10. Stir in the fresh herbs and return the scallops to the skillet, gently tossing to combine.
11. Serve immediately, garnished with additional fresh herbs if desired.

Zesty and fresh, this dish is a celebration of simple ingredients coming together in harmony. The scallops add a tender, sweet contrast to the al dente pasta, while the herbs bring a burst of color and flavor. Try serving it with a crisp green salad and a glass of the same white wine used in the sauce for a complete meal.

Scallop Pasta with Artichokes and Capers

Over the years, I’ve come to realize that the best meals are those that feel like a warm hug, and this Scallop Pasta with Artichokes and Capers is exactly that. It’s a dish that brings together the sea’s bounty and the earth’s gifts in a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 lb scallops
• 8 oz pasta
• 1 cup artichoke hearts, quartered
• 2 tbsp capers
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• Salt to taste
• 1/2 cup parsley, chopped
• 1 lemon, zested and juiced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the artichoke hearts and capers to the skillet, cooking for 2 minutes to warm through.
5. Return the scallops to the skillet, along with the drained pasta, lemon zest, and juice. Toss everything together, adding reserved pasta water as needed to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Finish by stirring in chopped parsley and season with salt to taste.

Every bite of this dish offers a delightful contrast between the tender scallops and the slight crunch of artichokes, with the capers adding a briny pop. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the lemony sauce.

Scallop Pasta with Asparagus and Lemon Butter Sauce

This summer, I found myself craving something light yet indulgent, and that’s how this Scallop Pasta with Asparagus and Lemon Butter Sauce came to life. The combination of sweet scallops, crisp asparagus, and a tangy lemon butter sauce is nothing short of magical, especially when tossed with al dente pasta. It’s a dish that feels fancy but is surprisingly simple to make, perfect for those evenings when you want to treat yourself without spending hours in the kitchen.

Ingredients

• 8 oz pasta
• 1 lb scallops
• 1 bunch asparagus, trimmed
• 4 tbsp butter
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup white wine
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2 minutes on each side until golden. Remove from skillet and set aside.
3. In the same skillet, add asparagus and sauté for 3-4 minutes until bright green and slightly tender. Remove and set aside with scallops.
4. Lower heat to medium, add butter to the skillet. Once melted, add garlic and sauté for 30 seconds until fragrant.
5. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
6. Return pasta, scallops, and asparagus to the skillet. Toss everything together with the sauce, adding reserved pasta water as needed to loosen the sauce.
7. Finish with lemon zest and an extra crack of black pepper before serving.

Zesty and vibrant, this dish is a celebration of textures—from the tender scallops to the crisp asparagus and silky pasta. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last drop of that lemony butter sauce.

Scallop Pasta with Chorizo and Smoked Paprika

Sometimes, the best dishes come from the simplest combinations, and this Scallop Pasta with Chorizo and Smoked Paprika is no exception. I remember tossing this together on a lazy Sunday, and it’s been a staple in my kitchen ever since.

Ingredients

• 8 oz dried pasta
• 1 tbsp olive oil
• 4 oz chorizo, sliced
• 1/2 lb scallops
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup heavy cream
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz dried pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 oz sliced chorizo and cook until crispy, about 3-4 minutes. Remove chorizo with a slotted spoon and set aside.
3. In the same skillet, add 1/2 lb scallops and sear for 2 minutes per side until golden. Tip: Ensure the skillet is hot before adding scallops to get a good sear.
4. Remove scallops and set aside. In the same skillet, add 2 cloves minced garlic and 1 tsp smoked paprika, cooking for 30 seconds until fragrant.
5. Deglaze the skillet with 1/4 cup white wine, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
6. Stir in 1/4 cup heavy cream and bring to a gentle simmer. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Return cooked pasta, chorizo, and scallops to the skillet. Toss everything together and season with salt to taste.
8. Garnish with fresh parsley before serving.

Mmm, the smoky paprika and creamy sauce cling to every strand of pasta, while the scallops add a sweet, delicate contrast. Serve it with a crisp white wine to cut through the richness.

Conclusion

Brimming with flavor and variety, our roundup of 19 scallop pasta recipes is a treasure trove for seafood enthusiasts. Whether you’re craving something creamy, garlicky, or light, there’s a dish here to delight your palate. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos