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Scallop Pasta

Scallop Pasta

Features:
  • Fish
Cuisine:

Super easy recipe that is sure to impress!

  • 30
  • Serves 3
  • Easy

Directions

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This Scallop Pasta recipe is out of this world delicious! And can be ready to serve in less than 25 minutes!

Scallop Pasta

My favorite type of pasta to use for this recipe is Gemelli pasta as seen below.

Gemelli pasta

It is bite sized and really goes well with a fork full and a scallop.

This recipe will come as a surprise to anyone who has the chance to dine with you. 

Also, if you like the thought of having dinner served on the table in under 30 minutes.

Then you’re going to be a fan of this recipe.  

Scallop Pasta

This recipe is not only super simple to make it’s also quick because it can be served in less than 30 minutes. 

WHAT IS NEEDED TO MAKE THIS SCALLOP PASTA 

Nova scotia bay scallops

  • Large Scallops
  • Fresh Garlic
  • Butter 
  • Fresh Parsley 
  • Garlic Powder
  • Pasta of your choice, I choose Gemelli pasta
  • Lemon
  • Lemon pepper
  • pepper to taste

Scallop Pasta

HOW TO MAKE SCALLOP PASTA

  • 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. 

searing scallops

These scallops are defiantly good on their own.

However if you wanting a meal then your going to want to pair it with pasta.

So follow along and you can have this whole dinner on the table in under 30 minutes.

Most of the cooking time is for the pasta!

LOOKING FOR ANOTHER AWESOME PASTA DISH 

Try my Creamy Spinach Sausage Gnocchi your sure to love it as well!

Creamy Spinach Sausage Gnocchi

 Broiled Lobster Tails here!

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!

WANT MORE SEAFOOD RECIPES

Scallop Pasta

Scallop Pasta

Yield: 3
Cook Time: 30 minutes
Total Time: 30 minutes

Seasoned right and succulent

Ingredients

  • 400 grams of Gemelli pasta
  • 400 grams Large Scallops
  • 1 Lemon
  • 5 tbsp of butter
  • 1 tbsp of olive oil
  • 3 cloves of crushed garlic
  • 2 tbsp of fresh parsley
  • 1/2 cup of parmesan cheese
  • 1 tsp of garlic powder
  • Pinch of lemon pepper
  • 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 fresh parsley and parmesan cheese.
  12. Turn off the heat add back in the scallops, toss and squeeze lemon juice all over.
  13. Serve immediately. 
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 660Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 120mgSodium: 1371mgCarbohydrates: 56gFiber: 4gSugar: 2gProtein: 41g

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

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Chicken Karahi in a bowl
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Lemon Garlic Butter Scallops
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