Creamy Garlic Scallops with Pasta, a delicious dinner that looks as good as an expensive meal at a posh restaurant. Seared scallops in a rich cream sauce that is bursting with the most amazing flavours, and your favourite pasta, quick, simple, but so yummy!
When you think you don't know how else to cook pasta, there is always a new recipe that will make you fall in love with it all over again. This time, we have the best pan-seared scallops in rich garlic sauce to top our favourite spaghetti. And all that, in less than 20 minutes. Too good to be true? Not at all!
If you love seafood, this is a dish for you! Seafood in general can be quite expensive, but it is still cheaper to buy and cook it yourself, than a meal at a restaurant, which will only give you one pricey portion. And then you know you have the perfect dinner date too.
Scallops are absolutely delicious, and they cook so quickly. They have a subtle fishy taste, but it's so delicate, that even fish haters will love it. And scallops love garlic, lots of it.
If you happen to have wild garlic, do add a few leaves too, that can only make the sauce even better. Not that they are bland without, but the garlic brings out the best flavour, and makes the dish a real treat. Let's see how to cook it!
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Ingredients needed
- raw scallops - make sure they are well rinsed
- olive oil - or any other oil
- butter - salted or unsalted
- chopped fresh parsley - for garnishing
- garlic - minced or paste
- wild garlic -optional
- salt and ground black pepper
- double cream - heavy cream
- spaghetti - or any other pasta of your choice
Variations
Queenies or queen scallops are one of the smaller scallop species. They are the national dish of the Isle of Man, and it's safe to say that they are very popular over here. They can be used instead of the large scallops in this dish too.
If you don't have spaghetti, you can use any other pasta shape, that's absolutely up to you.
Step-by-step photos and instructions
Make sure you sear the scallops on a medium heat, so they can cook through without browning too quickly on the outside, leaving the inside still raw. Best if you rinse them under cold water, and pat dry the scallops on kitchen towel before adding them to the pan.
- heat up the olive oil, then arrange the scallops in the frying pan, and leave to fry undisturbed on each side for about 3-4 minutes, until lightly brown
- remove the scallops from the pan, wipe the pan clean if there are too many brown bits, add more olive oil and butter, then throw in the minced garlic and parsley. Plus the wild garlic if you have.
Note! You can add white wine at this stage if you chose to use it, about 1 quarter of a cup should do. Just leave it to evaporate, before adding the cream and scallops.
- leave to cook for 30 seconds until the garlic releases its fragrance, then add the cream and the scallops
- cook for 2-3 minutes, or until the cream thickens slightly
- season with salt and pepper to taste. You can also add a bit of lemon juice, for extra freshness
- serve with your favourite pasta
What to serve with scallops
I chose to serve the seared scallops with spaghetti, for a light, but hearty meal. The scallop sauce goes very well with any kind of pasta, or even mashed potatoes.
But, if you'd rather serve the scallops as an appetizer, nothing simpler! Once the sauce has thickened, the scallops are ready to be served. If you happen to have the shells left, that would make the best serving plates. Otherwise, just a normal plate. Perhaps add a fresh green salad on the side too? It's up to you.
Other seafood recipes
If you’ve tried my CREAMY GARLIC SCALLOPS WITH PASTA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Creamy Garlic Scallops with Pasta
Ingredients
- 200 g raw scallops
- 2 tablespoon olive oil
- 25 g butter
- 2 tablespoon chopped fresh parsley
- 3 cloves of garlic, minced or paste
- 2-3 leaves of wild garlic (optional)
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
- 300 ml double cream (heavy cream)
- ¼ packet spaghetti
Instructions
- Cook the spaghetti according to the packet instructions.
- In a frying pan, heat up one tablespoon of olive oil.
- Rinse the scallops under cold water, and pat them dry with kitchen towel.
- Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.
- Remove from the pan and set aside.
- Wipe the pan clean if there are brown bits left, then add the remaining olive oil and butter.
- Throw in the minced garlic and half of the chopped parsley, plus the chopped wild garlic if you have, and leave to cook for 30 seconds, so that the garlic can release its flavour.
- Add the cream and scallops, and leave to cook for 3-4 minutes until the cream thickens slightly. Season with salt and pepper to taste.
- Once the spaghetti are cooked, drain, and serve with the creamy scallop sauce and extra chopped parsley.
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition
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Linda McLaughlin says
This was SO GOOD! It was my first attempt at cooking scallops and they came out perfectly! I also added the zest from a medium lemon and half the juice for the acid needed to balance the flavors. I added the pasta to the sauce and scallops and coated it well before serving. Final touch grated Parmesan cheese. So delicious! Will be making again!
Daniela Apostol says
I am glad you enjoyed it!
Marlys N. says
I've made this twice and served over noodles. The sauce is delicious!
Daniela Apostol says
Thank you for your feedback, that's amazing!
Taylor says
This was fabulous! I added crushed red pepper and lemon juice to the sauce so it was fresh and spicy! With a side of garlic bread and salad! Awesome! Thank you!
Daniela Apostol says
Thank you for your lovely comment, it sounds so good!
Kristi says
This was an amazing dish! I added halves of cherry tomatoes that made an extra texture, flavor, & color. Thank you for sharing! 😋
Daniela Apostol says
Tomatoes sound like a delicious addition, I am glad you liked the dish!
Mahalia says
I made this dish tonight and it was absolutely delicious 😋
I added some.lemon juice and white wine. Then sprinkled some parmasean cheese a
Daniela Apostol says
Amazing, I am glad you liked it!
Roxy says
Exactly how much is a fourth a packet of spaghetti in ounces? kind of depends on the size of the package
Daniela Apostol says
I use regular packet of spaghetti, they weight 500 g.
Jeanne says
Could never get the correct measurements, but the sauce was delicious.
Mary Ann says
Where is the US CUSTOMARY link
Daniela Apostol says
I have updated it, let me know if you still can’t see it!
Sam says
Great recipe! Easy to play around with adding more/less to change portions... not a lot you can do wrong with these simple & tasty ingredients! I even use this recipe loosely as an Alfredo base
Daniela Apostol says
I am happy that you enjoyed the recipe!