0 0

Share it on your social network:

Or you can just copy and share this url
Best Scallop Pasta Recipe

Best Scallop Pasta Recipe

Features:
  • fruit
Cuisine:
  • 30
  • Serves 4
  • Easy

Directions

Share

This is the Best Scallop Pasta Recipe ever! It contains a few simple ingredients also, that being butter, garlic, parmesan cheese and Italian seasonings. 

Best Scallop Pasta Recipe

Who doesn’t like scallops? I have several recipes on this blog that contain scallops. You can find them all here. Scallops with bacon and Lemon garlic butter scallops.

You are going to want to use Sea Scallops for this recipe! Why? Because they are the larger variety and best kind if you ask me. But of course if you just have the smaller ones *bay scallops those will work well too.

WHAT IS NEEDED TO MAKE THIS SCALLOP PASTA 

Nova scotia bay scallops

  • Large Scallops
  • Fettucine pasta 
  • Fresh Garlic
  • Butter 
  • Garlic Powder
  • Italian seasoning 
  • pepper to taste

How to Make Best Scallop Pasta Recipe

Best Scallop Pasta Recipe

  • Start by bringing a medium pot of water to a boil, then add in the pasta with a pinch of salt or oil.
  • Stir well and allow it to cook over a medium heat, stirring often. 
  • Once it is tender, strain and set aside. 
  • Next chop your garlic and get your spices ready
  • Add 1 tbsp of butter to a large sauce pan and turn up the heat to medium, cook the garlic till fragrant then remove and set aside
  • Defrost the scallops and pat dry with a paper towel.
  • In the same saucepan, add the remaining 4 tbsp of butter and 1 tbsp of olive.
  • And all the scallops sear on both sides for 2 minutes each.
  • Be sure to season before removing the cooked scallops and set aside.
  • In the same pan toss in the cooked strained pasta along with 1 tbsp of olive oil.
  • Toss with parmesan cheese and Italian seasoning.
  • Turn off the heat add back in the scallops, toss and squeeze lemon juice all over.
  • Serve immediately. 

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures

Stay connected and follow along on FacebookPinterest, and Instagram for all of my latest recipes!

Canadian cooking adventures

WANT MORE SEAFOOD RECIPES

WHAT IS NEEDED TO MAKE THIS SCALLOP PASTA  Large Scallops Fettucine pasta  Fresh Garlic Butter  Garlic Powder Cajun Seasoning pepper to taste HOW TO MAKE CAJUN SCALLOPS Start by bringing a medium pot of water to a boil, then add in the pasta with a pinch of salt or oil. Stir well and allow it to cook over a medium heat, stirring often.  Once it is tender, strain and set aside. Next chop your garlic and get your spices ready Add 1 tbsp of butter to a sauce pan and turn up the heat to medium, cook the garlic till fragrant then remove and set aside Defrost the scallops and pat dry with a paper towel. In the same saucepan, add the remaining 4 tbsp of butter and 1 tbsp of olive. And all the scallops sear on both sides for 2 minutes each. Be sure to season before removing the cooked scallops and set aside. In the same pan toss in the cooked strained pasta along with 1 tbsp of olive oil. Toss with fresh parsley and parmesan cheese. Turn off the heat add back in the scallops, toss and squeeze lemon juice all over. Serve immediately. 

Best Scallop Pasta Recipe

Yield: 4
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1 Lemon
  • 400 grams of Linguine pasta
  • 400 grams Large Scallops
  • 5 tbsp of butter
  • 1 tbsp of olive oil
  • 3 cloves of crushed garlic
  • 1 tsp of garlic powder
  • 1 1/2 tbsp Italian seasoning
  • 1/2 cup of parmesan cheese
  • Pepper to taste

Instructions

  1. Start by bringing a medium pot of water to a boil, then add in the pasta with a pinch of salt or oil.
  2. Stir well and allow it to cook over a medium heat, stirring often. 
  3. Once it is tender, strain and set aside. 
  4. Next chop your garlic and get your spices ready
  5. Add 1 tbsp of butter to a sauce pan and turn up the heat to medium, cook the garlic till fragrant then remove and set aside
  6. Defrost the scallops and pat dry with a paper towel.
  7. In the same saucepan, add the remaining 4 tbsp of butter and 1 tbsp of olive.
  8. And all the scallops sear on both sides for 2 minutes each.
  9. Be sure to season before removing the cooked scallops and set aside.
  10. In the same pan toss in the cooked strained pasta along with 1 tbsp of olive oil.
  11. Toss with parmesan cheese and Italian seasoning.
  12. Turn off the heat add back in the scallops, toss and squeeze lemon juice all over.
  13. Serve immediately. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 1014mgCarbohydrates: 43gFiber: 4gSugar: 1gProtein: 31g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Jacqueline

Bacon Green Beans with Mushrooms
previous
Bacon Green Beans with Mushrooms
Pasta Salad with Mozzarella Balls
next
Pasta Salad with Mozzarella Balls
Bacon Green Beans with Mushrooms
previous
Bacon Green Beans with Mushrooms
Pasta Salad with Mozzarella Balls
next
Pasta Salad with Mozzarella Balls
Skip to Recipe