Savor the Flavor: Easy Sea Scallops Pasta at Home
Experience the delightful Sea Scallops Pasta, a quick and elegant dish that transforms fresh ingredients into a gourmet feast.
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Servings: 4 servings
Calories: 550kcal
Equipment
- Large pot
- large skillet
- colander
- Wooden spoon
Ingredients
For the Pasta
- 8 ounces pasta Fettuccine or linguine works wonderfully
For the Scallops
- 1 pound sea scallops Fresh scallops are key for flavor
- 1 tablespoon salt Enhances scallops' flavor
- 1 tablespoon pepper Adds a touch of heat
For the Sauce
- 3 tablespoons olive oil For searing scallops
- 4 cloves garlic Minced for flavor
- 1 cup white wine Dry white wine recommended
- 1 cup heavy cream For a creamy texture
- 2 tablespoons fresh herbs Parsley or basil for garnish
Instructions
Step‑by‑Step Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden brown. Remove and set aside.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Deglaze the skillet with white wine, scraping up browned bits. Let it simmer for 5 minutes until reduced by half.
- Stir in heavy cream and simmer for 3-5 minutes until slightly thickened.
- Add the drained pasta to the sauce, tossing to coat, adding pasta water if too thick.
- Fold the seared scallops into the pasta and sauce, warming them through.
- Garnish with fresh herbs before serving. Plate and enjoy!
Notes
Perfectly cooked scallops create a beautiful golden crust; use dry white wine for the best flavor complement.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 40g | Protein: 30g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 900mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg