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Scallop Pasta With Garlic

Featured in Satisfying Main Course Recipes for Every Occasion.

This scallop pasta combines the soft texture of seafood with zesty garlic and parsley. Perfectly pan-seared scallops stay juicy, while the pasta is coated in a light, savory sauce enhanced by the starchy pasta water. It’s an easy yet impressive meal, ideal for both weeknights and entertaining guests.
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Us chef girl
Updated on Mon, 21 Apr 2025 08:56:17 GMT
Scallop pasta with garlic and parsley Pin it
Scallop pasta with garlic and parsley | athomedishes.com

Combining scallops with pasta creates a perfect blend of Italian simplicity and seafood excellence. This dish turns a few carefully selected ingredients into an unforgettable meal, where the gentle sweetness of scallops meets the bold flavor of garlic and the brightness of parsley.

I first made this dish for friends who dropped by unexpectedly. I wasn't sure about the basic ingredients at first, but we were all amazed by how good it turned out. It's now what I cook whenever I want to celebrate something.

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Pasta with seared scallops | athomedishes.com

Amazing Features Of This Dish

  • The scallops: Pick ones that are fresh, pearly white and firm. The best ones have a consistent ivory color
  • Fresh garlic: Go for firm cloves without sprouts for a more subtle taste
  • Flat-leaf parsley: More flavorful than curly parsley, it adds a crucial herbal note
  • Extra virgin olive oil: Use cold-pressed oil to bring out all the flavors

Step By Step Guide

Getting ready
Careful arrangement of all ingredients and needed tools for a smooth cooking flow
Pasta cooking
Get a big pot of water boiling, add plenty of salt before dropping in your pasta
Scallop prep
Pat each scallop dry with paper towels to make sure they brown nicely
Making the herb mix
Finely chop garlic and parsley, mix with a splash of olive oil to create a zesty sauce
Cooking the scallops
Quickly sear in a hot pan to get a golden crust while keeping their center soft

My dad, who used to run a restaurant, taught me to love cooking scallops. He always talked about how important freshness and quality were. This dish reminds me of family Sundays when he'd lovingly cook this for all of us.

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Golden seared scallops with pasta | athomedishes.com

Heavenly Side Dishes

Scallop pasta goes wonderfully with an arugula salad dressed with just a bit of olive oil and some parmesan shavings. A glass of dry white wine, such as Chablis or Sancerre, makes the meal complete. For an extra bit of freshness, put some lemon wedges on the side of the plate.

Ways To Make It Your Own

You can tweak the basic recipe however you want. Adding a bit of heavy cream makes it creamier, tossing in some roasted cherry tomatoes gives a sweet-tangy kick, or throwing in some sautéed mushrooms adds more depth. For a lighter version, swap regular pasta for veggie noodles or whole grain pasta.

Storing And Enjoying Later

Leftovers can stay in the fridge for up to 24 hours in an airtight container. When reheating, add a splash of water or broth to a pan and warm gently while stirring carefully. Don't use the microwave as it might make the scallops tough. It's best to store the sauce and scallops separately from the pasta.

Tasty pasta with seared scallops Pin it
Tasty pasta with seared scallops | athomedishes.com

Pro Chef Tips

Always use a really hot pan before adding scallops to get that nice brown color Save your pasta cooking water because its starchy goodness helps bind the sauce together Only add salt to scallops after cooking them so they don't release water

For me, this dish captures what Mediterranean cooking is all about: quality ingredients, simple preparation, and results that speak for themselves. Every time I make it, I'm reminded to respect the ingredients and let their natural flavors shine. Scallops are fancy enough on their own without needing much fuss, and this dish shows that perfectly.

Frequently Asked Questions

→ How do you cook scallops perfectly?
Cook them for about 2 minutes per side in a really hot pan. They should be golden on the outside and soft in the middle.
→ Can frozen scallops work here?
Yes! Just defrost them in cold water for 10 minutes or leave them in the fridge for a few hours.
→ What type of pasta is best?
Go for long ones like linguine, spaghetti, or tagliatelle—they pair great with the sauce.
→ Why save pasta cooking water?
The starchy water helps make your sauce smooth and cling to the pasta better.
→ What’s the trick to a good garlic-parsley mix?
Chop garlic and parsley finely, then cook them gently on low heat to bring out their flavors without burning.

Scallop Pasta Delight

A comforting bowl of pasta topped with tender scallops and a fresh parsley garlic mix. Simple yet full of rich, ocean flavors.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes

Category: Main Courses

Difficulty: Easy

Cuisine: French

Yield: 4 Servings

Dietary: ~

Ingredients

→ Sea scallops with garlic and herbs

01 650 g of sea scallops (around 16 large ones), fresh or frozen, with or without roe (see notes)
02 Salt and pepper
03 2 cloves of garlic, minced
04 4 tablespoons of high-quality olive oil, or a mix of olive oil and butter
05 2 to 3 tablespoons of fresh parsley, finely chopped

→ The pasta

06 250 to 450 g of your favorite pasta (refer to notes for ideas)
07 Coarse salt, or regular table salt

Instructions

Step 01

Get a big pot of water boiling. Toss in some salt. A simple rule of thumb is 1 liter of water and 10 g of coarse salt for every 100 g of pasta. Add the pasta to the boiling water and cook it following the packet's instructions, roughly 12 minutes. When it's ready, save 1 cup (250 ml) of the starchy cooking water, then drain the rest.

Step 02

While the pasta cooks, pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat. Place the scallops into the hot pan, leaving a little space (about 2.5 cm) between each one to avoid crowding. If needed, cook them in batches. Let them brown on the bottom, about 2 minutes, then flip. If they stick, let them cook a few seconds longer before flipping. Once done on both sides, remove them from the pan and keep them aside.

Step 03

In the same pan, turn the heat down to low. Add the remaining olive oil or butter, followed by the minced garlic. Stir gently as it cooks for about 1 minute. Then toss in the parsley and keep stirring for another minute.

Step 04

Put the scallops back into the skillet. Stir so they soak up the garlic and parsley flavors. Add the pasta along with a splash of the starchy water (about 1/4 cup). Mix just enough to warm everything through. If it seems dry, add a bit more of the reserved cooking water.

Notes

  1. SCALLOPS: Plan on serving 4 large scallops per person. Whether or not to include the roe is up to your liking. In France, people often prefer scallops with roe, while in the USA, scallops are usually sold without it. If the scallops are extra large, feel free to slice them in half. To defrost scallops, you can 1) put them in a bowl and cover with cold water; they'll thaw in about 10 minutes, depending on size. Change the water a few times to speed up the process. Or 2) pull them out of the freezer and leave them in the fridge for several hours or overnight. PASTA: Use as much or as little pasta as suits your taste. Longer shapes like fettuccine, tagliatelle, linguine, or spaghetti work best. EXTRAS: Toss in 250 g of cherry tomatoes (add them after the garlic and cook for 2-3 minutes before returning the scallops to the pan) for added flavor.