If you love mouthwatering meals that require barely any effort, then you will absolutely DEVOUR this Scallops ‘n’ Pasta recipe! The tender, flavorful scallops and garlicky goodness, combined with the delicious juiciness of tomatoes, join to create an insanely addictive entree. Scallops ‘n’ Pasta will satisfy the toughest critics — including those who can’t stand seafood.
It only takes 15 minutes to make and voila! Your chef-quality meal is ready. The ingredients are simple and the steps are super easy to follow. Home cooks have been praising this recipe by Tasty Kitchen for nearly a decade, and it’s easy to see why.
The end result is a stunning dish that tastes even better than it looks. Scallops ‘n’ Pasta is easy to customize too. You can substitute shrimp for scallops, sliced grape tomatoes for the diced tomatoes. You can even use whatever pasta you prefer and garnish with the herb of your choice. Basil, cilantro, chives — it’s all good!
“This was my first attempt at cooking scallops, and they came out PERFECTLY! Thank you so much for this recipe – it’s was so easy, I know it’s going to become a staple around my house.” – Caitlin
- 4 ounces, weight Dried Pasta Of Your Choice
- 10 whole Giant Dry-packed Sea Scallops Or Jumbo Shrimp
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 clove Garlic, Finely Diced
- 1 whole Tomato, Chopped
- 1 cup White Wine, Beer, Or Vegetable Stock
- 1 sprig Parsley, Finely Minced
- Just A Bit Of Freshly Squeezed Lemon Juice
- Salt And Pepper
- Cook the pasta in salted water per the instructions on the box. Drain and set aside.
- In the meantime, prep all the ingredients and have them at the ready nearby. For the scallops (or shrimp), use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
- Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (1 1/2 minutes if using smaller pieces of scallops or shrimp) then flip and cook for another 1-2 minutes until cooked through. Remove to a plate.
- Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.
- Turn the heat to high and add in the white wine (or beer or vegetable stock). Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops.
Recipe by Tasty Kitchen.
Try our Bacon Scallops with Garlic Butter Sauce sometime too: