Sauteed Scallops with Pasta

Why You’ll Love This Recipe

I love how fast this recipe comes together—it’s done in under 15 minutes, but tastes like something I’d order at a seafood restaurant. The scallops are buttery and tender, the pasta soaks up all the garlicky lemon-wine sauce, and the red pepper flakes add a little heat if I want it. It’s perfect for when I want to treat myself (or someone else) with a seafood dish that’s both light and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb fresh large sea scallops

• 2 tbsp extra virgin olive oil

• 1 tbsp butter

• 3 large garlic cloves, minced

• 1 tsp lemon juice

• ¼ cup dry white wine (optional)

• 8 oz pasta

• 1 dash red pepper flakes (optional)

• ½ cup reserved pasta water (to emulsify the sauce)

• salt and black pepper, to taste

Directions

1. I start by boiling salted water and cooking the pasta until al dente. Before draining, I scoop out ½ cup of the pasta water to use later in the sauce.

2. While the pasta cooks, I pat the scallops dry on both sides with paper towels to remove any excess moisture. This helps them sear properly. I season them with a little salt and black pepper.

3. In a large skillet over medium-high heat, I heat the olive oil and add the minced garlic. I make sure not to let the garlic brown—it only needs about 30 seconds to become fragrant.

4. I add the scallops to the hot pan and let them sear for 1–2 minutes per side. I don’t move them around too much so they get a nice crust.

5. Once the scallops are golden, I add the butter, lemon juice, white wine (if using), and the reserved pasta water. I let everything simmer for another 2–3 minutes to blend the flavors.

6. I add the cooked, drained pasta to the skillet and toss everything together so the pasta gets coated in the garlicky sauce.

7. If I want a bit of heat, I sprinkle in some red pepper flakes. I finish it off with a little chopped parsley and season to taste with extra salt and pepper if needed.

Servings and timing

This recipe makes 4 servings.
Prep time: 3 minutes
Cook time: 10 minutes
Total time: 13 minutes

Variations

• I sometimes swap the scallops for shrimp when I want a similar but slightly different seafood flavor.

• For a richer sauce, I stir in a splash of cream after adding the wine and pasta water.

• I’ve used linguine, angel hair, or even fettuccine depending on what I have in the pantry.

• A handful of baby spinach or cherry tomatoes tossed in at the end adds freshness and color.

• I occasionally finish with a sprinkle of parmesan for extra depth, even though it’s not traditional with seafood.

storage/reheating

This dish is best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet with a splash of water or broth to loosen the sauce. I avoid the microwave if possible, as it can overcook the scallops.

FAQs

Can I use frozen scallops?

Yes, I’ve used frozen scallops many times. I just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

What type of pasta works best?

I usually go with spaghetti or linguine, but any long pasta works well. Short pasta like penne can work too, though it won’t catch the sauce as nicely.

Is white wine necessary?

It adds flavor, but I’ve skipped it when I didn’t have any on hand. A little extra lemon juice or chicken broth works as a substitute.

How do I get a good sear on scallops?

I make sure the scallops are dry, the pan is hot, and I don’t overcrowd the skillet. I let them cook undisturbed for at least a minute before flipping.

Can I add veggies to this?

Yes, I’ve added spinach, peas, or asparagus for a boost of color and nutrition. Just toss them in during the last few minutes of cooking.

Conclusion

This Sauteed Scallops with Pasta is one of those meals that feels fancy but is secretly so easy to make. With buttery scallops, simple ingredients, and a sauce that’s ready in minutes, it’s a dish I come back to again and again when I want something quick, flavorful, and a little bit special.