Scallop pasta may have your restaurant-only alarm bells ringing, but you’ll be amazed at how easy it is to make at home. This fancy feeling date-night recipe comes together in just 20 minutes!
Scallop pasta gets an unfair wrap. People think they need to spend wild amounts at a fancy restaurant where they give you maybe 3 scallops if you’re lucky! It gets forced into the special occasion box and locked up for a splurgy night out.
In truth, scallop pasta is quick enough for a weeknight dinner. Just like sauteed shrimp, scallops need less than 5 minutes in a pan to become juicy and tender and they are Mediterranean Diet friendly. And, if you don’t have access to fresh scallops, frozen scallops are easy to find and economical. They bring the delicately briny and sweet flavor and tenderness that have made fresh scallops so prized.
In this scallop pasta recipe, fresh or frozen scallops are pan-seared to golden brown. The drippings caramelize in your pan and become jewels of concentrated flavor. We take full advantage: whisking in olive oil, garlic, lemon, and just a touch of milk until everything is emulsified. It’s creamy and decadent but not overly rich. Of course, I never skimp on the garlic! A generous amount adds a bold and irresistible flavor that complements the delicate scallops perfectly.
I keep this scallop pasta recipe in my back pocket for a Friday night when I’m short on time but want to welcome the weekend with open arms. It’s also a handy way to break up the weeknight routine. Serve with good crusty bread from the store. Or, even better, bake yourself Rosemary Focaccia or Ciabatta Garlic Bread. Kick off the evening with Aperol Spritz and you have yourself a date!
Table of Contents
Ingredients for Scallop Pasta
Scallop pasta requires just a quick trip to the grocery store for easy-to-source ingredients.
- Spaghetti: Spaghetti’s long, thin shape pairs well with the delicate texture and flavor of scallops. Bucatini or angel hair would be worthy substitutions.
- Scallops: Look for firm, large sea scallops (not bay scallops, which are smaller). Fresh or frozen work well. If you’re using frozen scallops, place them in a sealed bag and set in a bowl of cold water for 15 minutes to thaw.
- Seasoning: Salt and pepper enhance the flavor. The trick to seasoning is to season with a pinch here and there throughout cooking. And, always adjust to taste.
- Olive oil: Extra virgin olive oil is a major flavor component of the sauce. Use a smooth, buttery olive oil that’s not bitter, like our Italian Nocellara.
- Shallot: Sweet, mild shallots bring a subtle oniony flavor to the sauce without overpowering the delicate scallops. If you need to substitute, use 1 1/2 tablespoons of finely chopped yellow onion.
- Garlic: A heavy dose of garlic gives this pasta its bold flavor (and makes your kitchen smell incredible).
- Aleppo pepper: Aleppo pepper is a type of dried chili pepper commonly used in Middle Eastern and Mediterranean cuisine. It adds a mild, slightly fruity kick. Find Aleppo pepper in the spice section of your grocery store, order our favorite from our shop, or substitute with red pepper flakes.
- Lemon: Lemon is a classic complement to briny seafood. I use both the zest and juice to balance the creamy sauce, so go for a lemon that hasn’t been treated with chemicals. Give it a scrub before zesting.
- Milk: Whole milk makes this pasta creamy and luxurious but not too heavy.
- Parmesan: An aged Italian cheese with a nutty, salty flavor. Skip over the pre-shredded stuff and go for the big hunks. The difference in both flavor and texture is well worth washing your cheese grater.
- Parsley: Herbs are like a breath of fresh air for savory, creamy dishes. I never skip them. You’ll use a lot of parsley for this dish, so don’t bother picking every leaf. The tender stems pack a lot of flavor.
How to Cook Scallop Pasta
Scallop pasta comes together quickly. Get your ingredients prepped, measured, and ready before you get started. Your pasta will likely turn out better, and it may even give you time to enjoy yourself!
- Get ready: Bring a medium pot of water to a rolling boil and season with a big pinch of kosher salt. Finely chop one shallot and mince four garlic cloves. Zest one lemon, then slice in half and collect its juice. Once that is done, grate enough parmesan to yield 1/2 cup. Chop enough fresh parsley leaves and tender stems to yield 1/2 cup. Remove the muscles from the scallops (tips below), then pat dry and season all over with salt and pepper.
- Boil the pasta: Add the pasta to the boiling water and cook to al dente according to the package instructions. Reserve about 1 cup of the cooking water just before draining.
- Sear the scallops: Halfway through cooking the pasta, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the scallops without crowding the pan (work in batches if your pan is small). Cook, flipping until golden brown on each side, for about 2 minutes per side. Transfer to a rimmed plate and tent loosely with foil to keep warm.
- Make the sauce: Leaving the skillet on medium-high, add 1/3 of olive oil. When the oil shimmers, add the shallot, garlic, 1/2 teaspoon of Aleppo pepper and a pinch of salt. Turn the heat to medium-low and cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir in the lemon juice and about 1/4 cup of the reserved pasta water. Add 1/2 cup of milk and the grated parmesan. Stir until everything comes together, about 1 minute.
- Add the pasta: Add the drained pasta, lemon zest, and parsley. Toss to coat. The pasta should look nice and glossy. If it’s dry, add a splash more of the pasta cooking water and give it a good stir.
- Add the scallops: Add the scallops and any accumulated juices. Toss very gently to incorporate. Taste and adjust the seasoning, adding a little more parmesan, salt, pepper, Aleppo, and lemon juice to your liking. Serve immediately.
How to Remove the Muscle from a Scallop
Removing the muscle from the scallops makes them even more delicate and tender. It is a simple process that can be done quickly and easily with a little bit of practice:
- Rinse the scallops under cold water and pat them dry with paper towels.
- Look for the small, tough, and rectangular muscle on the side of the scallop. It will be slightly darker and tougher than the rest of the scallop.
- Hold the scallop firmly on the cutting board with one hand and insert the tip of the knife under the muscle.
- Use a gentle sawing motion to cut the muscle away from the scallop. Take care not to cut too deeply into the meat (you don’t want to waste any of the good stuff!).
- Lift the muscle away from the scallop and discard it.
- Repeat the process with the remaining scallops.
Tips for Buying Scallops: Fresh or Frozen?
If you have access to high quality seafood from a trusted source, go for fresh. Make sure they have a firm texture and creamy white color with a slight pink or orange hue. If I’m not describing your grocery situation, don’t worry! I find that people are often discouraged by the idea of frozen scallops, but they’re actually quite delicious.
Depending on where you live, frozen scallops are typically cheaper and easier to come by. And here’s a fun fact: your store’s frozen scallops can actually be fresher than “fresh” scallops in the fish aisle. That’s because they’re frozen at their peak, versus the “fresh” ones that may have sat at the seafood counter for days. And, often, the seafood counter scallops were once frozen!
Whether you’re working with fresh or frozen, opt for wild-caught if you can. They tend to be more flavorful.
What to Serve with Scallop Pasta
Hearty and decadent, this scallop pasta can easily stand on its own. If you’d still like to go all-out on a side or two, go for recipes that can be made in advance. Scallops shine their brightest right after cooking. You don’t want to fiddle with anything in the last moments before serving.
I love some nice crusty bread and something green. For a date night in, little says “I love you” quite like freshly baked Focaccia.
For a vegetable, try Roasted Fennel With Parmigiano Cheese. The mildly sweet and cheesy flavor of the fennel is the scallops’ perfect match. As our lovely reader Jeff put it best: “Yet another yummy dish that converted my wife into a fan of a vegetable that she said she does not like! The flavor bomb when munching on these is incredible! The balsamic sends it over the edge into Yumtown!” And don’t we all want a ticket on the train to Yumtown?!
To get the timing right, throw the fennel in your oven ten minutes before you start cooking the pasta. Right before you sear the scallops, add the Parmesan cheese. All you need to do is drizzle with balsamic in the final moments and serve!
More Fuss-Free Scallop Recipes
Fish and Seafood
Grilled Scallops with Mediterranean Tomato Salsa
Mediterranean Diet Recipes
Easy Mediterranean Sautéed Scallops
Mediterranean Diet Recipes
Mediterranean Shrimp Soup
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Scallop Pasta
Ingredients
- Kosher salt
- 8 ounces spaghetti
- 1 pound sea scallops (about 12 to 16 scallops), muscle removed
- Ground black pepper
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 4 large garlic cloves, minced
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1 large lemon, zested and juiced
- 1/2 cup whole milk
- 1/2 cup grated Parmesan
- 1 cup chopped parsley leaves
Instructions
- Boil the pasta: Bring a medium pot of water to a rolling boil and season with a big pinch of kosher salt. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water just before draining.
- Sear the scallops: While the pasta boils, remove the scallops from your refrigerator. Pat them dry and season all over with salt and black pepper. When your pasta is halfway through boiling, heat a large skillet over medium-high. Add 2 tablespoons of the olive oil and, once the oil begins to shimmer, add the scallops. Sear in batches if necessary so as not to crowd the pan. Cook, flipping until golden brown on each side, about 2 minutes per side. Transfer to a rimmed plate and tent loosely with foil to keep warm.
- Make the sauce: Leaving the skillet on medium-high, add 1/3 cup of olive oil. When the oil shimmers, add the shallot, garlic, Aleppo pepper and a pinch of salt. Turn the heat to medium-low and cook, stirring frequently until fragrant, 1 to 2 minutes. Stir in the lemon juice and 1/4 cup of the pasta cooking water. Add the milk and parmesan and stir until everything comes together, about 1 minute.
- Add the pasta to the sauce: Add the drained pasta, lemon zest, and parsley. Toss to coat. The pasta should look nice and glossy. If it’s dry, add a splash more of the pasta cooking water and give it a good stir.
- Add the scallops: Add the scallops and any accumulated juices and toss very gently to incorporate. Taste and adjust the seasoning, adding more parmesan, salt, pepper, Aleppo, and lemon juice to your liking. Serve immediately.
Video
Notes
- Scallops are best served immediately, so it’s a good idea to prepare any sides or salads you’re serving ahead of time.
- If you’re working with a smaller pan, brown the scallops in batches. This will help them get a nice sear. Once you’ve added the parmesan to the sauce, you can scrape everything into the large pot where you boiled the pasta and add the cooked pasta. This will give you plenty of room to stir, rather than trying to force your small pan to work.
- Scallops can get dry and rubbery when overcooked. Make sure your pan is ripping hot, and sear for only 2 minutes per side. They should turn golden brown and release easily from the pan, which means they’re ready to flip. If they’re sticking, give them a few more seconds and try again.
- Reheating scallops is not recommended as they turn rubbery, so enjoy any leftovers cold or at room temperature.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Like the one reader I was skeptical of using milk in this recipe but I tried it with 1/2 and 1/2 and the sauce was creamy and delicious but not too heavy. Super yummy! Will make again!
This was delicious! Like one reader, I was a bit skeptical of using milk in the recipe but I tried it with 1/2 and 1/2 and together with the other ingredients it made a wonderful creamy but not too heavy sauce. Good quality fresh muscles are a must!
great subtle balance of flavours. quick and easy to make.
will be making this again
Awesome! Thanks, Tony!
Reading the reviews about the issue with frozen scallops, I feel compelled to chime in ☺️ I always buy frozen scallops (from Costco) and defrost them overnight in the fridge. The next day, I pat them dry, gently squeezing out any excess moisture. A little salt and pepper, added to a hot pan with some olive oil and butter, I ALWAYS get a beautiful seared crust, no problem at all. The temperature has to be high enough to prevent the milky oozing that can come from seafood cooked at too low a temperature, and they need to sear undisturbed till the golden rust has formed before flipping.
I absolutely love your recipes. They are all very easy to make and are delicious.
Thank you!
Thank you, Bonnie! What a sweet compliment!
So yummy. I made it with buckwheat pasta.
Hi Karen, Devin here from the Mediterranean Dish team. So happy you loved this recipe! And good to know it works well with buckwheat pasta, thank you for sharing!
Delicious, and will make it again. I agree that the prep time is optimistic.
Recipe is fine but wildly inaccurate info about scallops, especially about frozen scallops – frozen scallops are never fresher than fresh. Most scallops are frozen with chemicals to preserve and bulk them with liquid. If you try to saute or pan fry them the liquid oozes out so they steam instead, and there will no crispy fond for the sauce. Doesn’t mean they won’t be tasty in your recipe, but it makes the recipe image a set up for disappointment when frozen are used. That said, the recipe looks great and I’ll be making it tomorrow!
What about defrosting the scallops, placing them on a paper towel on a plate, and leaving them in the refrigerator during the day to allow them to dehydrate in that low humidity environment? Would that be a legitimate way to remove moisture from the scallops before cooking?
Hi Tobin, Devin here from the Mediterranean Dish team. This is a great suggestion, thanks for writing in! I would just pat them dry once more before cooking for good measure :). Let us know how it turns out!
In regards to the chemical treatments – always check the ingredients label. I buy my frozen scallops at my local Safeway. Their house brand has only scallops listed. Same goes for shrimp. Whole Foods is where I buy those for the same reason.
Made this for dinner this evening. Prep and cook times are quite optimistic. Best to have everything prepped and ready to go because the dish then comes together quickly. It will not disappoint. Very delicious. Shrimp or lobster meat could be easily substituted. Hmmm…now I’m thinking steamed mussels too…LOL
So glad I tried this! Easy, healthy and delicious. I did use oatmilk and started with less just in case it didn’t work as well but it turned out fine. I’ve made several Mediterranean dish recipes and have been happy with all of them, keep them coming!
Complete waste of perfectly good scallops. Milk… give me a break. It’s not easy to get that restaurant sear on scallops. Scallops give up a ton of water and splatter. You’ll be cleaning your kitchen for weeks. I think the “Dish” forgot to mention the need for a propane torch.
Hi, Blikzum! I’m Summer and I work here at The Mediterranean Dish. I’m sorry you didn’t care for this recipe. It can take a bit of practice to sear scallops, but I assure you it can be done without a torch. It’s important to pat your scallops dry and make sure the pan is hot. If milk isn’t your thing you can opt for something higher in fat like heavy cream. Maybe this Grilled Scallop recipe or Roasted Red Pepper Pasta would be more to your liking. Hopefully we can find something that makes you happy.
You can almost never get a sear on frozen scallops unless they are NOT treated with sodium tripolyphosphate or you add a step to get rid of a lot of it. The scallops will taste better, too!
Can almond milk be used in place of whole milk?
Sure, mike! Just make sure it’s unflavored almond milk.
Another home run! David and I very much enjoyed its simplicity and simple elegance. You never fail to offer just the right recipes to inspire our curiosity and we loved the end result. Keep up your great work!
Made this scallop pasta dish tonight and it was outstanding. Better than what you
might get in a restaurant. The only thing that I added was fresh spinach at the end.
This dish was so flavorful, and delicious!!!! Next time I will make it for company and double the recipe! Five stars all the way!
Yessss! Thanks, Trish!
Yum! Another winner.
I haven’t made this but am excited to try it! Thank you for all the fun and yummy recipes!!!!! We have your new book to all our grown kids for Christmas! Keep it coming!