Scallops and Pasta

This recipe for scallops and pasta make a perfect weeknight dinner that’s both quick and elegant. A mix of tender scallops, fresh veggies and a light, savory sauce brings restaurant-quality flavor right to your table in just 25 minutes. Plus, you’ll have full control over the ingredients, making it a healthier choice compared to scallop and pasta recipes you’ll eat when dining out. This dish is a surefire win whether you’re impressing guests or treating yourself!

Ingredients for Scallops and Pasta

• Linguine: Uncooked linguine is the base for this dish and absorbs the delicate flavors of the sauce while maintaining a satisfying bite.
• Cornstarch: 1 tablespoon of cornstarch helps thicken the sauce, giving it a silky texture that clings to the pasta and scallops.
• Chicken broth: Broth forms the foundation of the sauce, adding a savory depth that complements the scallops without overpowering them.
• White wine or Chicken broth: White wine brings a subtle acidity and brightness. You can swap it with extra chicken broth.
• Butter: Just one and a half teaspoons of butter enriches the sauce and gives it a velvety finish without being too heavy.
• Garlic: A single clove of minced garlic adds a punch of aromatic flavor that pairs beautifully with the scallops and vegetables.
• Mushrooms: Sliced fresh mushrooms add a meaty texture and earthy flavor that rounds out the dish.
• Green Onions: Green onions provide a mild oniony bite, adding freshness and color.
• Carrot: Grated carrots adds a touch of sweetness and vibrant color to balance the savory notes.
• Bay Scallops: Scallops are the star of the show. They offer a sweet, briny flavor and tender texture that cooks quickly.
• Fresh Parsley:1-1/2 teaspoons of minced fresh parsley brighten up the dish with a fresh, herbaceous note.
• Lemon Wedges (Optional): A squeeze of lemon adds a tangy finish that elevates the dish and cuts through the richness.

Directions

Step 1: Cook the pasta

Start by cooking the linguine according to the direction on the package. Once it is done, drain and set aside.

Editor’s Tip: Don’t rinse the pasta; the starchy surface helps the sauce cling better.

Step 2: Make the sauce

In a small bowl, stir together the cornstarch, chicken broth and white wine (or extra broth) until smooth. This mixture will be your sauce base.

Step 3: Sauté the aromatics and veggies

Heat the butter in a nonstick skillet over medium heat. Add the minced garlic and cook for a minute until fragrant. Toss in the mushrooms, green onions and grated carrot, stirring and cooking for two to three minutes until the vegetables are crisp-tender but still vibrant in color.

Step 4: Thicken the sauce

Give the cornstarch mixture another stir and pour it into the skillet with the vegetables. Bring it to a boil, stirring constantly for one to two minutes. Let the sauce thicken to your liking.

Step 5: Add the scallops

Reduce the heat and add the scallops and fresh parsley to the pan. Cook for just a few minutes until the scallops are firm, opaque and perfectly tender. Serve immediately over the drained linguine with lemon wedges on the side, if desired.

Scallops and Pasta Recipe Variations

• Switch up the pasta: Swap linguine for fettuccine or spaghetti for a different texture. Whole grain or gluten-free options work great too!
• Add some heat: Sprinkle in red pepper flakes or a dash of your favorite hot sauce to give the dish a little kick.
• Experiment with herbs: Fresh thyme or basil can add an extra layer of flavor if you’re not a fan of parsley.

How to Store Scallops and Pasta

Let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days.

How do you reheat scallop pasta?

Reheat gently in a skillet over medium-low heat. Add a splash of chicken broth or water to loosen the sauce, if needed.

Scallops and Pasta Recipe Tips

What’s the best way to cook scallops?

Sear them quickly in a hot pan! Scallops cook very fast, usually in just a couple of minutes per side. Overcooking can make them tough, so keep an eye on them.

Can I use frozen scallops?

Yes! Just make sure the scallops are completely thawed and patted dry before cooking to avoid excess moisture in the pan.

What can I serve with pasta scallops?

A light green salad or steamed asparagus complements this dish nicely without overpowering the delicate flavors of the scallops.

How do I prevent scallops from sticking to the pan?

Make sure your pan is really hot before adding the scallops. Pat them dry with paper towels to remove any excess moisture and use a little bit of oil or butter. Scallops should release easily once they form a golden crust. Avoid moving them too soon during cooking.