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Scallop Pasta

Preparation Time:  30 minutes

250g pasta (linguine, fettuccine, or spaghetti)
10-12 fresh scallops, patted dry
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh chopped parsley for garnish

    1. Boil the pasta in salted water until al dente. Drain and set aside.
    2. Heat olive oil over medium-high heat. Sear scallops for 1-2 minutes on each side. Set aside.
    3. In the same pan, sauté minced garlic for about 1 minute.
    4. Pour in dry white wine and let it simmer for a minute.
    5. Add heavy cream and let it simmer gently for a couple of minutes.
    6. Stir in grated Parmesan cheese until the sauce is smooth and creamy.
    7. Season the sauce with salt and pepper.
    8. Combine cooked pasta with the creamy sauce, tossing to coat evenly.
    9. Gently add seared scallops to the pasta.
    10. Plate the creamy scallop pasta and garnish with chopped parsley.
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