Pan-Seared Scallops with Pasta

This pan-seared scallops with pasta recipe is a perfect combination of delicate scallops, al dente linguine, and a rich, garlicky tomato sauce. It’s the ultimate seafood pasta dish for seafood lovers and an ideal meal for any occasion. The scallops are seared to perfection, giving them a crisp exterior and a tender interior. Paired with sweet cherry tomatoes, garlic, and fresh parsley, this dish is light yet filling, making it an excellent choice for a weeknight dinner or a special occasion meal.

Made with healthy ingredients like avocado oil and butter, this recipe offers a flavorful, rich sauce without being too heavy. It’s simple, quick (ready in under 30 minutes!), and perfect for those looking for a healthy seafood recipe. Whether you’re a beginner or an experienced cook, this easy seafood pasta recipe will impress your family or guests every time.

If you love scallops and pasta, this is a must-try recipe! Perfect for those who enjoy healthy seafood dishes, easy dinner recipes, and Italian-inspired meals. The balance of flavors from the garlic, tomatoes, and parsley will leave you craving more, making this an unforgettable dish to add to your dinner

Ingredients:

• 8 ounces linguine
• 2 tablespoons avocado oil
• 1 pound large scallops
• Salt and pepper to taste
• 1 tablespoon butter
• 2 garlic cloves, finely minced
• 1 pint cherry tomatoes, halved lengthwise
• Chopped parsley, for garnish

Instructions:

1. Cook the linguine in a large pot of heavily salted water until al dente. Reserve 1 cup of pasta water before draining the pasta.
2. Heat the avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels, and add them to the skillet in batches, keeping about 1 inch of space between each scallop. Cook for 3 minutes, season with salt and pepper, then flip the scallops and cook for another 3 minutes. Remove the scallops from the pan and set them aside in a covered bowl.
3. In the same pan, add the butter, garlic, and cherry tomatoes along with ¼ cup of the reserved pasta water. Scrape up any browned bits from the skillet. Cook the mixture for 3-5 minutes until the tomatoes soften and release their juices.
4. Toss the cooked linguine with the tomato mixture and add as much of the remaining pasta water as desired for the sauce. Turn off the heat and return the scallops to the skillet along with any accumulated juices. Stir to coat the pasta and scallops with the sauce.
5. Serve immediately, garnished with fresh chopped parsley.

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Why You’ll Love This Recipe

This pan-seared scallops with pasta recipe is the perfect combination of tender, perfectly cooked scallops and flavorful, garlicky pasta with juicy cherry tomatoes. The avocado oil provides a mild, healthy fat while searing the scallops to golden perfection. The simple, yet elegant flavors come together in under 30 minutes, making it an ideal dish for a weeknight dinner or a special occasion. It’s quick, nutritious, and sure to impress anyone at the table.

Tips

• Dry the scallops thoroughly: This is key to achieving a perfect sear. Any moisture on the scallops can cause them to steam rather than sear, preventing that crispy exterior.
• Don’t overcrowd the pan: Cook the scallops in batches if needed to ensure they sear properly. This way, each scallop will have enough room to cook evenly.
• Save pasta water: Always reserve a bit of pasta water before draining the pasta. It helps bind the sauce and pasta together, creating a creamier texture.

Variations and Substitutions

• Pasta choice: Feel free to swap the linguine for any other pasta you prefer, such as spaghetti, fettuccine, or even gluten-free pasta.
• Herb options: You can switch out the parsley for fresh basil or thyme to give the dish a different flavor profile.
• Vegetable additions: Try adding spinach or arugula for an extra pop of color and nutrition, or toss in some sautéed mushrooms for a heartier dish.

FAQs

• Can I use frozen scallops? Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking.
• Can I make this recipe in advance? While the pasta can be made ahead and stored in the fridge, scallops are best served fresh. Cooking them ahead can affect their texture.
• What can I serve this with? This dish pairs wonderfully with a light salad, roasted vegetables, or a glass of white wine like Sauvignon Blanc or Pinot Grigio.

Serving

Serve this pan-seared scallops with pasta as a main dish, perfect for a romantic dinner or a family meal. The dish’s balance of protein, pasta, and fresh vegetables makes it satisfying yet light. Garnish with fresh parsley or even a sprinkle of Parmesan cheese for an extra touch of flavor.

Suggestions

• For a richer sauce, add a splash of white wine or heavy cream to the pan along with the pasta water and garlic.
• Pair with a light salad: A simple mixed greens salad with lemon vinaigrette would complement this dish perfectly.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat to prevent the scallops from becoming tough.