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Simple scallop pasta recipe

Simple scallop pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

A simple, yet delectable pasta dish that everyone will love. Pasta is tossed in lemon and garlic butter and topped with pan-seared scallops.

103 people made this

IngredientsServes: 8

  • 450g farfalle pasta
  • 24 scallops, rinsed and drained
  • 175ml olive oil, divided
  • 4 tablespoons lemon juice
  • 1 1/2 teaspoons garlic granules, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dried basil, divided
  • 135g butter, divided

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring a large pot of water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente. Drain, rinse and transfer to a large serving bowl.
  2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 4 tablespoons olive oil, lemon juice, 1 teaspoon garlic granules, 1/2 teaspoon salt and black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  3. Heat a large frying pan over medium-high and melt 15g butter in the pan. Place 12 scallops basil-side down and cook for about 3 to 4 minutes until dark golden brown. Turn scallops and cook the other side. Cook the remaining 12 scallops the same way.
  4. In a small saucepan, melt remaining butter with remaining olive oil, remaining basil, remaining garlic granules and remaining salt.
  5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates and top with scallops.

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Reviews & ratingsAverage global rating:(96)

Reviews in English (69)

by Laura Pitaniello

I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made the sauce with 1 T butter, 1T olive oil, lemon juice, basil, garlic, and chicken broth. I also added in asparagus and fresh tomatoes. And - I used whole wheat pasta. All in all, very tasty. This recipe was a great jumping off point and I still stayed on WW. 1 serving was 6 points.-06 Feb 2008

by JDME

Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped the step of placing the scallops on the plate to cover w/ basil. I added Basil to the mixture in before mixing w/ the scallops. I transferred the scallops first to the skillet and began to brown them. After a minute or so, I added the remaining mixture where the scallops were. Once completely browned, I added fresh Asparagus tips. I didn't use as much butter and used extra garlic & basil. I am so excited that my kids loved it! I am certainly going to keep this recipe and play around with other ingredients to add.-18 Apr 2007

by STEPHIE71

This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil instead of dried, but otherwise followed the recipe as written.-22 Aug 2004


Recipe Low Calorie Small Scallops - Low-Calorie Dinners | Recipes, Scallop recipes, Easy . - Ingredients for two servings of healthy scallop pasta.

Recipe Low Calorie Small Scallops - Low-Calorie Dinners | Recipes, Scallop recipes, Easy . - Ingredients for two servings of healthy scallop pasta.. These grilled scallops are super easy to make, low in calories and look impressive. Larger sizes may take a little longer. Serve over rice or noodles. Carrots, onion, celery, courgette and tomatoes are chopped into small pieces and coated in a rich, tomato bolognese sauce. You do not need to be following a 1200 calorie diet to participate and get something out of this community!

Percentages are based on a diet of 2000 calories a day. This recipe for pan seared scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon. I am personally a lover of scallops, but this recipe was equally. Serve over rice or noodles. Mint a small bunch, leaves picked.

Scallops and Spinach with Pomegranate Glaze | Oppskrift from i.pinimg.com So simple, fast, and tasty. Sodium the scallops at the store were small and pricey so we substituted shrimp instead. Cook time is for sea scallops (the large ones) if using the small bay scallops reduce heat and cook time accordingly. These will keep you full until lunch or dinner time. Meanwhile, in a small saucepan heat a drizzle of olive oil over low heat and cook the garlic for 3 minutes or until golden and fragrant. Carrots, onion, celery, courgette and tomatoes are chopped into small pieces and coated in a rich, tomato bolognese sauce. Mar 22, 2021 · recipes developed by vered deleeuw and nutritionally reviewed by rachel benight ms, rd. Percentages are based on a diet of 2000 calories a day.

Scrumptious garlic scallops recipe, seared to perfection in a cast iron pan and cooked in a healthy clarified butter for the ultimate seafood meal!

A delicous scalloped potato gratin recipe made with thinly sliced yukon gold potatoes layered in a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil 2 portions of squid ink spaghetti. Cut remaining 1 tablespoon butter into small pieces Carrots, onion, celery, courgette and tomatoes are chopped into small pieces and coated in a rich, tomato bolognese sauce. Pan sear your scallops in a small amount of oil or spray until cooked through. *percent daily values are based on a 2,000 calorie diet. Serve over rice or noodles. My husband would love this, he's a huge fan of scalloped potato's! Ingredients for two servings of healthy scallop pasta. Seared scallops in white wine butter sauce. They cook in literally three minutes. You do not need to be following a 1200 calorie diet to participate and get something out of this community! Meanwhile, in a small saucepan heat a drizzle of olive oil over low heat and cook the garlic for 3 minutes or until golden and fragrant.

This scallop recipe is a simple scallop recipe with herb sauce. 4 tablespoons of light fish stock. 29 delicious low calorie snacks for weight loss. Wash and pat scallops dry with kitchen towel halving them if too large. This gourmet scallop recipe is easy to make at home.

Recipe Low Calorie Small Scallops : Scallops Nutrition . from i1.wp.com These will keep you full until lunch or dinner time. A delicous scalloped potato gratin recipe made with thinly sliced yukon gold potatoes layered in a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil You do not need to be following a 1200 calorie diet to participate and get something out of this community! In a medium sized bowl, combine salt, pepper, sugar, white wine vinegar, sesame oil, ginger, cornstarch, and egg white and beat until foamy, then add scallops and stir gently to coat well. We provide you with the scallop calories for the different serving sizes, scallop nutrition facts and the health benefits of scallops to help you lose weight and eat a healthy diet. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep pour sauce over potato mixture. What's funny to me about scallops is a lot of people only order them at. Scallops are one of my favorite weeknight meals, and here's why:

2 flattened cloves of garlic.

Seared scallops in white wine butter sauce. Wash and pat scallops dry with kitchen towel halving them if too large. We provide you with the scallop calories for the different serving sizes, scallop nutrition facts and the health benefits of scallops to help you lose weight and eat a healthy diet. Find healthy scallop recipes including broiled and baked scallop recipes, from the food and nutrition experts at eatingwell. Serve over rice or noodles. It is extremely low in calories and carbohydrates that also aids in calorie burn by filling you up without adding too many calories. Pan sear your scallops in a small amount of oil or spray until cooked through. There are 35 calories in 1 scallops. *percent daily values are based on a 2,000 calorie diet. Get full nutrition facts and other common serving sizes of scallops including 1 oz of cooked and 100 g. This gourmet scallop recipe is easy to make at home. In a medium sized bowl, combine salt, pepper, sugar, white wine vinegar, sesame oil, ginger, cornstarch, and egg white and beat until foamy, then add scallops and stir gently to coat well. Carrots, onion, celery, courgette and tomatoes are chopped into small pieces and coated in a rich, tomato bolognese sauce.

These will keep you full until lunch or dinner time. View top rated low calorie scallop recipes with ratings and reviews. These grilled scallops are super easy to make, low in calories and look impressive. Cut remaining 1 tablespoon butter into small pieces Find healthy scallop recipes including broiled and baked scallop recipes, from the food and nutrition experts at eatingwell.

Recipe Low Calorie Small Scallops / Garlic Butter Scallops . from imagesvc.meredithcorp.io Cut remaining 1 tablespoon butter into small pieces When you want a large snack with a small calorie count, popcorn delivers. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep pour sauce over potato mixture. Meanwhile, in a small saucepan heat a drizzle of olive oil over low heat and cook the garlic for 3 minutes or until golden and fragrant. Pan sear your scallops in a small amount of oil or spray until cooked through. I am personally a lover of scallops, but this recipe was equally. How many calories in scallops? Mint a small bunch, leaves picked.

A delicous scalloped potato gratin recipe made with thinly sliced yukon gold potatoes layered in a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil

When you want a large snack with a small calorie count, popcorn delivers. Seared scallops are delicious and surprisingly easy to make. It is extremely low in calories and carbohydrates that also aids in calorie burn by filling you up without adding too many calories. So simple, fast, and tasty. These grilled scallops are super easy to make, low in calories and look impressive. Recipe low calorie small scallops / whole30 keto seared scallops tastes lovely : Scrumptious garlic scallops recipe, seared to perfection in a cast iron pan and cooked in a healthy clarified butter for the ultimate seafood meal! What's funny to me about scallops is a lot of people only order them at. This gourmet scallop recipe is easy to make at home. In a medium sized bowl, combine salt, pepper, sugar, white wine vinegar, sesame oil, ginger, cornstarch, and egg white and beat until foamy, then add scallops and stir gently to coat well. Wash and pat scallops dry with kitchen towel halving them if too large. Find healthy scallop recipes including broiled and baked scallop recipes, from the food and nutrition experts at eatingwell. These will keep you full until lunch or dinner time.

Source: images.media-allrecipes.com

A delicious seafood spaghetti dish that is so low in calories you won't believe it. Make our scallops recipe for an easy starter. This scallop recipe is a simple scallop recipe with herb sauce. Seared scallops in white wine butter sauce. This recipe for pan seared scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon.

Serve over rice or noodles. These will keep you full until lunch or dinner time. Seared scallops in white wine butter sauce. Find healthy scallop recipes including broiled and baked scallop recipes, from the food and nutrition experts at eatingwell. I am personally a lover of scallops, but this recipe was equally.

29 delicious low calorie snacks for weight loss. Serve over rice or noodles. This scallop recipe is a simple scallop recipe with herb sauce. A delicous scalloped potato gratin recipe made with thinly sliced yukon gold potatoes layered in a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil Pan sear your scallops in a small amount of oil or spray until cooked through.

Source: imagesvc.meredithcorp.io

Make our scallops recipe for an easy starter. Mar 22, 2021 · recipes developed by vered deleeuw and nutritionally reviewed by rachel benight ms, rd. Serve over rice or noodles. Scrumptious garlic scallops recipe, seared to perfection in a cast iron pan and cooked in a healthy clarified butter for the ultimate seafood meal! This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep pour sauce over potato mixture.

My husband would love this, he's a huge fan of scalloped potato's! Sodium the scallops at the store were small and pricey so we substituted shrimp instead. Serve over rice or noodles. You do not need to be following a 1200 calorie diet to participate and get something out of this community! Scallops are one of my favorite weeknight meals, and here's why:

Source: www.inspiredtaste.net

Larger sizes may take a little longer. They cook in literally three minutes. What's funny to me about scallops is a lot of people only order them at. When you want a large snack with a small calorie count, popcorn delivers. Scrumptious garlic scallops recipe, seared to perfection in a cast iron pan and cooked in a healthy clarified butter for the ultimate seafood meal!

Source: www.evolvingtable.com

The nutrition information does not include the rice calories. Carrots, onion, celery, courgette and tomatoes are chopped into small pieces and coated in a rich, tomato bolognese sauce. View top rated low calorie scallop recipes with ratings and reviews. A delicous scalloped potato gratin recipe made with thinly sliced yukon gold potatoes layered in a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil Meanwhile, in a small saucepan heat a drizzle of olive oil over low heat and cook the garlic for 3 minutes or until golden and fragrant.

4 tablespoons of light fish stock. In a medium sized bowl, combine salt, pepper, sugar, white wine vinegar, sesame oil, ginger, cornstarch, and egg white and beat until foamy, then add scallops and stir gently to coat well. A delicious seafood spaghetti dish that is so low in calories you won't believe it. Scallops are shellfish, commonly served in their pretty fan shaped shell. Ingredients for two servings of healthy scallop pasta.

Source: loseweightbyeating.com

This rich pasta dish is full of sweet seared scallops and plump peas. When you want a large snack with a small calorie count, popcorn delivers. Ingredients for two servings of healthy scallop pasta. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep pour sauce over potato mixture. Get full nutrition facts and other common serving sizes of scallops including 1 oz of cooked and 100 g.

Source: healthyrecipesblogs.com

Mint a small bunch, leaves picked.

Pan sear your scallops in a small amount of oil or spray until cooked through.

Percentages are based on a diet of 2000 calories a day.

4 to 5 large scallops, 9 to 12 medium scallops, or 15 to 20 small scallops.

*percent daily values are based on a 2,000 calorie diet.

*percent daily values are based on a 2,000 calorie diet.

Source: loseweightbyeating.com

This recipe for pan seared scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon.

Add scallops and simmer 3 minutes for small scallops.

A delicous scalloped potato gratin recipe made with thinly sliced yukon gold potatoes layered in a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil

Make our scallops recipe for an easy starter.

Learn how to make seared scallops with a perfectly golden brown crust, just like at the restaurants!

Source: www.sparklesandshoes.com

A delicious seafood spaghetti dish that is so low in calories you won't believe it.

The nutrition information does not include the rice calories.

A delicious seafood spaghetti dish that is so low in calories you won't believe it.

We provide you with the scallop calories for the different serving sizes, scallop nutrition facts and the health benefits of scallops to help you lose weight and eat a healthy diet.

This quick, low calorie supper is perfect for a busy weeknight.

These grilled scallops are super easy to make, low in calories and look impressive.

Make our scallops recipe for an easy starter.

My husband would love this, he's a huge fan of scalloped potato's!

4 tablespoons of light fish stock.

It is extremely low in calories and carbohydrates that also aids in calorie burn by filling you up without adding too many calories.

Source: chefabbiegellman.com

Cut remaining 1 tablespoon butter into small pieces

Larger sizes may take a little longer.

Source: www.thespruceeats.com

You do not need to be following a 1200 calorie diet to participate and get something out of this community!


Ingredients Needed for Scallop Pasta recipe:

  • Fresh Scallops
  • Butter or oil
  • Garlic
  • Onion
  • Broth (Vegetable or Chicken)
  • Lemon Juice
  • Basil
  • Summer Squash or Zucchini
  • Bacon

If you like this seafood recipe, check out these others:

If you like this zoodle recipe, check out these others:


  • 3/4 pound sea, bay, or calico scallops
  • 1/4 cup olive oil, plus 1 Tablespoon
  • 4 tablespoons (1/2 stick) butter (optional)
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted plain bread crumbs
  • 1/2 cup minced fresh parsley leaves
  • 1 pound linguine or spaghetti

Bring a large pot of water to a boil. If you are using sea scallops, cut them into 1/4- to 1/2-inch chunks cut bay scallops in half leave calicos whole.

Combine the 1/4 cup olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high add the scallops, salt, and pepper and cook just until the surface of the scallops turns opaque in about 2 minutes. Add the bread crumbs and half the parsley and turn off the heat.

Salt the boiling water and cook the linguine until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary and top with the remaining parsley.


Honest Fare

I love a simple pasta. Just some shallots, garlic, butter and olive oil, a good amount of herbs, salt, pepper and an accompanying protein. I’d been craving something like this for a while and then I remembered that we still had a bag of scallops in the freezer from our scalloping trip in Homosassa Bay this summer! The perfect little gems for this modest dish.

Side note: You can totally substitute for the scallops with shrimp or just omit the protein altogether because it’s got such great flavor on its own!

I decided to roast a couple long sweet red peppers to eat along with the pasta and it all came together really beautifully. The red pepper bleeds into everything so nicely as you work your way through the dish. (the red pepper juices are a sauce of there own)

There are many varieties of long red peppers so don’t worry too much about what kind you get so long as you get a sweet one (even if it’s a yellow or orange one). I just baked them with a little olive oil and salt until soft and charred around the edges.

The sauce/broth was super easy. I basically just sautéed the shallots, garlic, salt/pepper, some dried tarragon and fresh oregano and thyme in some olive oil and butter until just soft. While that cooked, I patted my scallops dry to prevent them from sweating too much or becoming rubbery during cooking. Then I added the scallops, turned the burner off and tossed them around just a moment before adding the pasta to the pan directly from the pot of water (using tongs and incorporating into sauce between each tong full).

The reason I do this is because it keeps the magical salty, starchy water on the pasta, which really helps the sauce and flavor stick. The wet pasta also keeps the dish moist and prevents you from having to use too much additional oil (I did also add a nice drizzle of oil and a ladle of starchy water to the pan).

Another side note: Make sure you add one ladle of pasta at a time and toss so you don’t end up adding more pasta than there is sauce to go around.

I topped it off with a touch of grated Romano cheese and cracked black pepper – so perfect.


How to make this easy scallop pasta

This dish comes together in just a few simple steps:

  • Set your pasta to cook in boiling water
  • As it's cooking, warm the butter then add scallops and sear on both sides
  • Add the garlic and cook a minute
  • Deglaze the pan with wine
  • Add in a little parsley and then mix through the cooked pasta.

Scallop pasta is such a simple but flavorful meal. I for one would much rather enjoy something like this at home for Valentine's day than join the hoards in a busy restaurant. Or find any old excuse to enjoy this, because it's definitely better than a once-a-year meal.


Linguine With Scallops and Brown Butter

Heat oven to 350° F. Toss the bread crumbs, lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden, 6 to 8 minutes let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water as needed to loosen the sauce).


Fettuccine with Scallops

Ingredients US Metric

  • About 1/2 pound dried fettuccine or linguine or 3/4 pound (340 g) fresh fettuccine or linguine
  • Sea salt and freshly ground black pepper
  • About 1/2 pound bay or sea scallops (fresh not frozen)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely minced shallots (1 or 2 plump shallots)
  • 1/4 cup heavy cream
  • 2 tablespoons freshly grated lemon zest, preferably organic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely minced chervil leaves (or, if unavailable, use flat-leaf parsley)
  • Salt and freshly ground black pepper

Directions

Bring a large pot of water to a vigorous boil.

While the water comes to a boil, pat the scallops thoroughly dry with paper towels. If the scallops have a tough little rectangular portion on the side that’s uncharacteristically dense and hard, trim and discard it.

Heat 1 tablespoon oil in a sauté pan over medium-high heat. Let the oil get very hot but not smoking. Add the scallops and sear on both sides, turning once, until almost cooked through. Remove the scallops from the skillet but keep the skillet on the stove.

Turn the heat beneath the skillet down to medium-low and add the remaining 2 tablespoons oil to the pan along with the minced shallots. Cook, stirring, until the shallots are softened and tender but do not let them brown, 2 to 4 minutes.

Add the cream and, stirring constantly, bring it to a gentle simmer. (If your pasta is still a while from being done, remove the skillet from the heat, cover to keep warm, and then return to a gentle simmer before proceeding.) Add the lemon zest, lemon juice, chervil, and, if you feel it’s necessary, a very small ladleful of pasta water to the sauce and cook just until the sauce thickens, anywhere from 1 to 4 minutes.

Meanwhile, add the pasta and plenty of salt to the boiling water and cook until al dente.

Drain the pasta and return it to the pot. Add the cream sauce and scallops and toss gently to combine. Season with salt and pepper to taste and pile onto plates. Originally published February 10, 2016.

Recipe Testers' Reviews

Gorgeous. What a simple yet special pasta that would be perfect for lunch, brunch, or dinner. I actually made this for a midnight supper and it was perfect—not too heavy but still very cozy.

Prep took a mere 10 minutes to chop, juice, and dry a few ingredients. I used fresh pasta for this dish, and I'm so glad I did. (For the record, I never use fresh pasta, but I wanted to make this dinner stand out.) I sautéed the shallots for about 3 minutes, and once all the ingredients were added, the sauce took 3 to 4 minutes to thicken. The fresh pasta really caught all the sauce, nothing was going to waste at the bottom of the serving bowl.

I bought some beautiful scallops at the farmers' market and did not need to trim them.

I just had to make this recipe. The ingredients are all things I adore. When I couldn't find bay scallops, I was actually pleased. (Don't tell anyone.) For me, they just don't compare to sea scallops. I love a perfectly pan-seared scallop. The lovely golden brown crust, the inside tender and moist—sublime! This is definitely going to be a go-to recipe in my arsenal. It's so quick to throw together and very elegant. A treat for yourself. A treat for yourself and someone special. It would also be something nice to serve to company. You would just need to adjust the proportions, which is easy to do.

Note: The key to a perfectly seared scallop is to make sure that you wipe off all of the extra moisture from the scallops. I dry mine with multiple layers of paper towels. My scallops were seared beautifully in 2 1/2 minutes on the first side and 2 minutes on the second side in a cast-iron skillet. I used a good imported dried pasta from Italy. We enjoyed this with Champagne. Or I should say, we enjoyed Champagne with this.

Oh, what a decadent and delightful pasta this is! Seared scallops on their own are an elegant treat, but when tossed with tender pasta coated in a creamy lemon sauce, talk about incredible!

I found some lovely sea scallops at the market so I splurged and topped each bowl of pasta with 4 jumbo sea scallops instead of the bay scallops. One pound of pasta made 4 servings. I used fresh fettuccine, and it was very tender and a lovely match for the creamy sauce and sweet scallops. (Yes, I did trim the hinge part off of some of the scallops not all of them had it.)

I seared the scallops for 1 1/2 minutes per side, and they were perfectly cooked. I used fresh parsley from the garden instead of chervil. In step 5, once I added the lemon zest, juice, parsley, and pasta water, I only cooked the sauce for a minute more. It was just thick enough and lovely when tossed with the pasta. Such a wonderful and simple recipe!

I would call this a solid recipe. Most of the ingredients are in my pantry or fridge.

As the pasta cooked, I patted the scallops with a paper towel. They were very thick, so I cut them in half horizontally. I seared them but noticed they bowed a little on one side so pressed them with the spatula to be sure they browned. It didn’t take long for them to cook, maybe 1 1/2 to 2 minutes. I removed them from the pan and tented them on a plate. Following the recipe, I turned down the heat and added the shallots. The pan was still too hot, and they didn’t just soften, they browned within 60 seconds or so. I turned it down quickly but oops.

I removed the pan from the stove surface when I added the cream. I was a little concerned about the cream curdling. I added the pasta first to the sauce and mixed it well. It was a great bonus to have the lovely seared scallops create some great juice while tented. I scraped it all into the pasta and mixed. The end result was a delicate, lemony, creamy, slight sweet, shallot-flavored pasta topped with scallops.

This was an easy, quick, and very good recipe. Try it!

This is a very satisfying pasta dish. Think shrimp scampi minus the garlic and bay scallops instead of the shrimp. That said, this dish would be wonderful with shrimp as well, although the time to sauté the shrimp would be more than the 3 minutes it took to sauté the bay scallops. This is a great weeknight meal—it can be made from start to finish in less than 30 minutes.

Be sure to remove the little side muscle from the raw scallops. It's a slightly different color and runs counter to the grain of the scallop itself, so it's pretty easy to identify. It's tougher than the rest of the scallop and removing it makes the scallop more tender. I used dried linguine, which worked very well. 1/2 pound will serve 2 as a main course or 3 as a starter course. I didn't have to set the cream sauce aside while waiting for the pasta since the pasta was perfectly al dente in 10 minutes, which was the amount of time it took to cook the scallops and make the sauce. I always like to add the cooked pasta to the saucepan and cook it in the sauce for a minute or so.

Be sure to use plenty of pasta water to create a nice loose sauce (up to 1 cup or so use your judgment.) I started adding the pasta water after the shallots cooked for about a minute to prevent them from over-browning. The liquid will also help to deglaze the pan and get those flavorful brown bits stuck to the bottom of the pan into the sauce.

This was a beautiful meal in both taste and presentation.

I think the results will vary based on the quality of scallops and pasta used. I had only frozen scallops available to me, and they released quite a bit of liquid when cooking despite being patted dry, which resulted in less of a crispy sear on the outside than I'd hoped. After they were cooked through, I removed the scallops and 1 teaspoon of the liquid and poured out the rest before moving on to the shallots. I topped the pasta with all the cooked scallops and the remaining liquid before putting the sauce on. The scallops were still flavorful, and the bright notes of lemon in the sauce really made them shine.

I also made fresh fettuccine, and the sauce, which had a lovely texture, clung beautifully to the strands of pasta, and there was hardly any left pooled at the bottom of the dish. My only change would've been to add a bit more cream to the sauce.

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Comments

Lovely sauce! Can’t wait to try it. Please keep in mind that fresh pasta has very short cooking times, so I’d add it to the boiling water only when the sauce is ready. Fresh pasta has a tendency for 1) turning mushy in a heartbeat and 2) sticking together when drained and left to wait, undressed. So by all means, I’d advise to cook, drain, and toss it immediately. To loosen the sauce, add the reserved pasta water at the very last minute, ideally while you’re already mixing in the pasta. Just my Italian-pasta-eater’s 2 cents )

Marcella, many kind thanks! You are of course sooooo right. Tweaked the recipe above accordingly so there will be no fresh pasta mishaps. Greatly appreciate it!


Easy Creamy Scallop Fettuccine with Lemon and Capers

I absolutely love a good pasta with lemon and capers, and when I went to the grocery store yesterday, their sea scallops looked SO enticing that I decided to try out an easy creamy scallop fettuccine with lemon and capers. This scallop fettuccine is so ridiculously easy to prepare and only takes a few minutes once all the ingredients are prepped and the pasta is cooked.

For this creamy scallop fettuccine recipe, the sauce actually only takes a couple of minutes to throw together as long as you have the ingredients prepped (and you definitely don’t want those scallops to get cold)!

Grade

Time to Make: About 35 minutes

Ingredients for Easy Creamy Scallop Fettuccine with Lemon and Capers

3 tablespoons butter (or oil)

16 ounces fettuccine (plus ½ cup reserved pasta cooking water)

½ cup finely grated Pecorino Romano cheese

Salt, pepper, and crushed red pepper to taste

Method

Prepare the Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ½ cup of the pasta cooking water. Drain and rinse the pasta and set aside.

Prepare the Remaining Ingredients:

As the fettuccine is cooking, prepare the remaining ingredients. Pat the scallops dry and remove the muscle. Transfer to a plate and keep in the fridge. Zest the lemon and transfer the zest to a small bowl. Juice the lemon into another bowl. Drain and rinse the capers and transfer them to the bowl of lemon juice. Mince the parsley leaves. Add the grated cheese and minced parsley to the bowl of lemon zest and toss to combine. Season with a touch of salt and pepper.

Cook the Scallops:

Once the pasta is cooked and all the ingredients are prepped, fry the scallops. First, season the scallops with salt and pepper. Next, heat the butter in a large skillet (large enough to later hold the pasta) over high heat until very hot and frothy. Add the scallops and cook for about 2 minutes until very well browned. Flip and cook an additional minute or so or until the scallops are cooked through (pearly white). Remove from heat and transfer to a warm plate.

Prepare the Sauce:

Add the capers and lemon juice to the skillet over medium high along with a pinch of crushed red pepper to taste. Cook for 1-2 minutes. Add the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and cook for 5 minutes until reduced slightly. Add the bowl of cheese, lemon zest, and parsley and whisk it into the sauce. Cook for another minute or two until incorporated. Add the cream and pasta cooking water and bring to a low boil. Reduce the heat and then add the fettuccine and toss to combine. Cook for 1-2 minutes more or until the pasta is warmed through and completely coated with the sauce. Add the scallops back in and toss to combine (if desired, or serve the scallops on top).

To Serve:

Divide the creamy scallop fettuccine between shallow bowls and serve immediately. Enjoy!


8 Healthy Scallop Recipes for Every Diet

Scallops are a wonderful option for all types of diets. Whether you’re counting calories, avoiding carbs, or looking to indulge in a decadent seafood feast, there is a scallop recipe that suits your needs. The high protein content makes these mollusks a satisfying meal, they are naturally low in fat, and they are absolutely delicious. On top of all that scallops only take a few minutes each to cook, so they are a great option for a fast weeknight meal. Check out the list of healthy scallop recipes below for eight ways to sear, grill, and serve up scallops!

This classic, simple recipe is a great starting point. It’s good for low-carb or low-calorie diets, plus It equips you with a few simple tricks that can help you get the perfect sear on the outside of a scallop every time. Protip: Start with chilled scallops and pat them dry! Get the recipe.

This dish gets its creamy qualities from coconut milk and a little ghee. Ancient man might not have eaten much butter, but when it comes to ghee most of the lactose has been removed and you’re left with a pure fat, so many people consider it paleo-friendly. If you’re avoiding butter just swap out the ghee for oil or lard, but don’t skip the saffron. Get the recipe.

Here’s a recipe perfect for those of you seeking a little more fiber. The barley makes this dish filling and satisfying, while the beets add a wonderful earthy flavor. Go light on the garlic sauce and this is a low-fat, high-protein dish! Get the recipe.

This Thai-inspired recipe has tons of bright flavors from citrus and sweet chile sauce. It’s a cinch to whip up quickly, so it would be a perfect idea for a low-carb, calorie-conscious weeknight dinner! Get the recipe.

The grill is really magical when it comes to preparing scallops: If it’s heated properly you can get a smoky char on the outside of the scallops while leaving the inside tender and juicy. Plus, you barely have to add any fat to aid in the cooking, just brush the scallops lightly with oil or butter to stop them from sticking. Get the recipe.

If you’re looking for a slightly different way to prepare scallops, consider this panko-crusted version. It’s much healthier than deep-frying them, but the topping of panko, pine nuts, Parmesan, and tarragon gets plenty crunchy under the broiler. This recipe is a great way to sate a craving for fattier fried foods. Get the recipe.

In addition to being low-fat, this simple seared scallop recipe incorporates some wilted spinach for added nutrient power. For those of you interested, the recipe includes the Weight Watchers points! Get the recipe.

If you aren’t interested in calorie counting at the moment, try indulging in this recipe for seared scallops with beurre blanc. It may be high in fat, but it’s still low-carb, not that you need to make any excuses. The stomach wants what the stomach wants. Get the recipe.

For more tips, tricks, and healthy recipes, check out our healthy living page.