If you're looking to impress your friends or just want to jazz up dinner at home, scallops and pasta are a winning combo! They're fancy enough for a date night but easy to whip up on a weeknight. Imagine creamy sauces, zesty lemon, and perfectly seared scallops all tangled in pasta. Sounds delicious, right? Let's plunge into some mouthwatering recipes that'll make your taste buds dance!
Creamy Garlic Scallop Pasta
Indulge in the rich flavors of Creamy Garlic Scallop Pasta, a dish that's perfect for a romantic dinner or a special occasion. This recipe brings together succulent, seared scallops and al dente pasta enveloped in a luscious garlic cream sauce.
With a hint of lemon and a sprinkle of fresh parsley to finish, this dish isn't only satisfying but also visually appealing, making it a delightful centerpiece for any meal.
Ingredients:
- 8 oz fettuccine or spaghetti
- 1 lb sea scallops, cleaned and patted dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Start by cooking the pasta according to package instructions until al dente; drain and set aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the scallops, cooking for about 2-3 minutes on each side until golden brown and opaque.
Remove the scallops from the skillet and set aside. In the same skillet, add the remaining butter and minced garlic, cooking for about 1 minute until fragrant.
Pour in the heavy cream, bring to a simmer, and whisk in the Parmesan cheese until smooth. Add the lemon juice, and season with salt and pepper.
Toss the cooked pasta in the sauce, then gently fold in the scallops, allowing everything to heat through before serving.
Extra Tips:
For the best results, make sure that the scallops are properly dried before cooking to achieve a nice sear.
Avoid overcrowding the skillet when cooking the scallops, as this can lead to steaming instead of searing.
If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream.
Finally, feel free to add a pinch of red pepper flakes for a bit of heat or some fresh spinach for added color and nutrition!
Lemon Butter Scallops With Spaghetti
Lemon Butter Scallops with Spaghetti is a delightful dish that perfectly marries the delicate flavor of scallops with the brightness of lemon and the richness of butter. This dish isn't only quick to prepare but also impressively elegant, making it a great choice for both weeknight dinners and special occasions.
The combination of tender scallops, al dente spaghetti, and a zesty lemon butter sauce will tantalize your taste buds and leave you wanting more.
Ingredients:
- 8 oz spaghetti
- 1 lb sea scallops
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
Begin by cooking the spaghetti according to package instructions until al dente; drain and set aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Pat the scallops dry with a paper towel, then season with salt and pepper. Once the butter is melted and bubbling, carefully add the scallops to the skillet in a single layer, cooking for about 2-3 minutes on each side until they're golden brown and opaque.
Remove the scallops from the skillet and set aside. In the same skillet, add the remaining butter and minced garlic, cooking until fragrant. Stir in the lemon zest and juice, then add the cooked spaghetti and toss to coat.
Return the scallops to the skillet, gently mixing everything together before removing from heat. Finish with fresh parsley and serve with lemon wedges on the side.
Extra Tips:
To achieve the perfect sear on your scallops, make certain they're dry before cooking, as moisture can prevent browning.
It's also vital not to overcrowd the skillet; cook the scallops in batches if necessary to guarantee they sear properly. If you prefer a little extra flavor, consider adding a pinch of red pepper flakes or a splash of white wine to the sauce for added depth.
Finally, serve the dish immediately for the best taste and texture, as scallops can become rubbery if left to sit. Enjoy your delicious Lemon Butter Scallops with Spaghetti!
Scallop and Pea Risotto
Scallop and Pea Risotto is a luxurious dish that combines the delicate flavor of scallops with the creamy, comforting texture of risotto. This dish is perfect for a special occasion or a weeknight dinner that feels like a treat.
The sweetness of fresh peas complements the briny scallops, and the rich, savory broth ties everything together beautifully. Follow this simple recipe to create a restaurant-quality meal at home.
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup fresh or frozen peas
- 1 pound sea scallops, cleaned and patted dry
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Stir in the Arborio rice, allowing it to toast for about 2 minutes. Pour in the white wine and cook until it's mostly absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently.
Once the rice is al dente, mix in the peas and the remaining butter, followed by the Parmesan cheese. Season with salt and pepper to taste.
In a separate skillet, sear the scallops in a bit of olive oil for about 2-3 minutes on each side until golden brown. Serve the risotto topped with the scallops and a sprinkle of fresh parsley.
Extra Tips:
For the best results, use high-quality scallops and make sure they're patted dry before cooking to achieve a nice sear.
Stirring the risotto continuously helps release the starches in the rice, creating that creamy texture we love. If you want to improve the flavor further, consider adding a splash of lemon juice or zest at the end for brightness.
Finally, serve the dish immediately, as risotto is best enjoyed fresh and warm.
Spicy Scallop Arrabbiata
Spicy Scallop Arrabbiata is a delightful dish that combines the sweetness of scallops with the bold, spicy flavors of the classic Italian arrabbiata sauce. This dish is perfect for a weeknight dinner or a special occasion, as it's both simple to prepare and incredibly satisfying.
The heat from the red pepper flakes perfectly complements the succulent scallops, creating an exquisite balance of flavors. Serve it over al dente pasta, and you have a meal that's sure to impress.
Ingredients:
- 1 pound sea scallops
- 8 ounces pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup white wine
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
Begin by cooking the pasta according to package instructions until al dente.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
Next, add the scallops to the skillet and sear them for about 2-3 minutes on each side until they're golden brown and opaque. Remove the scallops and set aside.
In the same skillet, pour in the crushed tomatoes and white wine, stirring to combine. Allow the sauce to simmer for about 5-7 minutes, then season with salt and pepper.
Return the scallops to the skillet, allowing them to heat through for an additional minute before serving over the drained pasta. Garnish with fresh parsley and, if desired, grated Parmesan cheese.
Extra Tips:
When cooking scallops, make certain they're dry before searing, as excess moisture can prevent them from browning properly.
Use a high-quality, fresh pasta for the best texture and flavor in your dish.
Adjust the amount of red pepper flakes based on your heat preference; you can always add more if you prefer a spicier sauce.
For added depth, consider incorporating some fresh basil or oregano into the sauce.
Finally, serve the dish immediately after cooking to enjoy the perfect combination of flavors and textures.
Scallops in White Wine Sauce With Fettuccine
Scallops in White Wine Sauce with Fettuccine is a delightful dish that perfectly combines the rich flavors of fresh scallops with a creamy white wine sauce, all served over al dente fettuccine. This recipe isn't only quick to prepare but also elegant enough to impress guests for a special occasion.
The delicate sweetness of the scallops pairs beautifully with the acidity of the white wine, creating a dish that's both satisfying and sophisticated.
Ingredients:
- 12 large sea scallops
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
Begin by cooking the fettuccine according to package instructions until al dente; drain and set aside.
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the scallops and season them with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they're golden brown and cooked through.
Remove the scallops from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the white wine, scraping the bottom of the pan to deglaze, and let it simmer for about 2 minutes. Stir in the heavy cream and return the scallops to the skillet, cooking for an additional 2 minutes until everything is warmed through.
Toss the cooked fettuccine in the sauce until well coated, then serve topped with scallops and a sprinkle of fresh parsley, alongside lemon wedges.
Extra Tips:
To guarantee perfectly cooked scallops, make sure they're dry before searing; pat them with a paper towel to remove excess moisture.
Avoid overcrowding the pan, as this can cause the scallops to steam instead of sear. If you prefer a richer flavor, consider adding a splash of freshly squeezed lemon juice to the sauce just before serving.
Additionally, feel free to customize the dish by adding vegetables like spinach or sun-dried tomatoes for extra color and nutrition. Enjoy your delightful meal!