Description
Creamy Garlic Parmesan Scallops & Pasta is a luxurious yet easy-to-make dish that pairs tender, buttery scallops with a velvety garlic parmesan sauce and perfectly cooked pasta. Ready in under 30 minutes, this recipe combines restaurant-quality flavors with comforting, creamy texture and is perfect for weeknight dinners or special occasions.
Ingredients
Scale
Seafood
- 12 fresh dry-packed scallops (about 1 pound)
Pasta
- 8 ounces fettuccine or linguine
Sauce
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Garnish
- 2 tablespoons fresh parsley or basil, chopped
- Extra parmesan cheese for sprinkling (optional)
Instructions
- Prepare the Pasta: Cook your chosen pasta according to package instructions until al dente, then drain and save a cup of the pasta water to adjust the sauce later if needed.
- Sear the Scallops: Pat the scallops dry to ensure a perfect sear, then heat a mixture of butter and olive oil in a skillet over medium-high heat. Add the scallops and cook without moving them until they develop a beautiful golden crust on one side, then flip and cook the other side for just a minute or two until opaque and cooked through. Remove from pan and set aside.
- Make the Garlic Parmesan Sauce: In the same pan, add minced garlic and sauté gently until fragrant, about 30 seconds to 1 minute. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Stir in grated parmesan cheese and melt it into the sauce, then season with salt, pepper, and a splash of fresh lemon juice for brightness.
- Combine Pasta and Scallops: Add the drained pasta to the creamy sauce, tossing gently to coat. If the sauce is too thick, use some reserved pasta water to thin it out to your preferred consistency. Return the scallops to the pan, nestling them into the pasta and warming everything through for a minute.
- Garnish and Serve: Finish with freshly chopped parsley or basil, a sprinkle of extra parmesan if desired, and serve immediately while it’s beautifully creamy and warm.
Notes
- Always pat scallops completely dry before searing to achieve that coveted golden crust.
- Use freshly minced garlic for the most vibrant sauce flavor.
- Freshly grated parmesan cheese melts better and tastes richer than pre-grated.
- Do not overcook scallops; remove them once they turn opaque to keep them tender.
- Reserve pasta water to loosen the sauce without watering down the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg