Creamy Scallops Pasta Recipe

Few dishes capture coastal elegance as effortlessly as a well-crafted scallops pasta. When seared to perfection, scallops deliver a delicate sweetness and buttery tenderness that elevate even the simplest bowl of pasta into something extraordinary.

This Creamy Scallops Pasta Recipe blends velvety sauce, al dente noodles, and caramelized scallops for a luxurious yet surprisingly approachable meal. It’s a restaurant-level dish designed for home cooks who want to impress—without overcomplicating the process.

Ingredients List

• 10–12 large sea scallops, patted dry
• 8 oz linguine or fettuccine
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• ¼ cup dry white wine or seafood broth
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ¼ tsp chili flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

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Prepare the Pasta

Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.

Sear the Scallops

Heat butter and olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 1½–2 minutes per side until golden brown. Remove and set aside.

Build the Creamy Sauce

In the same skillet, lower the heat and sauté garlic until fragrant. Add white wine or broth and let it reduce slightly.

Create the Cream Base

Pour in heavy cream, parmesan, lemon zest, and chili flakes. Simmer gently until the sauce thickens to a silky consistency.

Combine Pasta and Sauce

Add cooked pasta to the sauce along with a splash of reserved pasta water. Toss until well coated and creamy.

Finish with Scallops

Top with seared scallops, a squeeze of lemon juice, and fresh parsley. Serve immediately.