Scallop Pasta

Pan-seared, golden-crusted scallops meet tender angel hair pasta and a rich white wine sauce in this scallop pasta recipe. This impressive yet easy dish is ready in only 30 minutes from start to finish.

Why this recipe works

Scallops are quick to make, but add a nice touch of flair to an otherwise regular pasta dish. Here, the pasta and pan seared scallops are tossed in a gorgeous white wine sauce flavored with fresh rosemary, shallots, lemon juice, and parmesan cheese. It’s simple but rich, great for a classy dinner in or for entertaining guests.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PASTA – You can use any type of pasta you’d like for this recipe. It’s typically served with long, thin noodles like angel hair, linguine, or spaghetti.

SCALLOPS – It’s important to make sure the scallops are dry. If they are wet they will steam when cooked and won’t brown properly. You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.

How to Make Scallop Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cook the pasta according to package directions. Rinse in cool water to stop the cooking. Toss with a little olive oil to keep the pasta from sticking together and set aside.
2. Pat scallops dry and season to taste with salt and pepper. You won’t use it all.
3. Melt butter in skillet over medium-high until foamy. Add scallops to the pan and allow to cook undisturbed for about 6 minutes or until they are nicely browned on one side. Turn over and cook another 5-6 minutes.
4. Remove scallops from pan and set aside
5. Reduce heat to medium. Add wine, remaining salt and pepper, rosemary, shallots, parmesan, and lemon juice to the pan. Cook over medium on a gentle boil until reduced by half. You will begin to see the chopped ingredients in the pan more as the liquid reduces.
6. Once reduced, sprinkle cornstarch over the liquid and stir occasionally until mixture thickens.
7. Remove from heat. Add cooked angel hair pasta to the sauce in the pan and toss to coat. Add scallops back to pan and gently toss.

Frequently Asked Questions & Expert Tips

As this dish contains scallops, it’s best served right away as they spoil rather quickly. Store any leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet over low-medium heat, adding a dash or two of water if needed to bring moisture back to the dish.

Serving Suggestions

Serve scallop pasta with a crisp white wine and a side of either crusty bread, asparagus, broccoli, green beans, or a nice dinner salad. This dish is great for entertaining guests, simply double or triple the recipe as needed. Garnish with freshly grated parmesan cheese and chopped parsley if desired. Enjoy!

More Seafood Recipes

• Maple Soy Salmon
• Honey Walnut Shrimp
• Steamed Lobster Tail
• Baked Orange Roughy
• Dungeness Crab Legs
• Air Fryer Scallops

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