Scallops are easier to make at home, than you might think. In a restaurant, they have a hefty price tag. Here is a simple way to sear perfect scallops and to make a fast pasta sauce– all in one pan! Cooked pasta is then added to the fresh tomato pasta sauce, garnished with Parmesan cheese and fresh basil. This is ready in 30 minutes, or less! It’s fancy enough for guests and absolutely delicious.
I love scallops! I call them my “fillet of the sea” . When cooked properly, they are tender and don’t taste “fishy”. In a restaurant, you’ll pay a hefty price, though. So, I learned to make them at home. Scallops are delicious breaded and deep fried. But, I don’t deep fry often. However, scallops that are seared are incredibly good. Plus, they are a blank canvas. You can add any kind of pan sauce– from lemon to to an herb butter sauce.
Thawing scallops is easy– I soaked them in a little water for about 20 minutes and patted them very, very dry. Trust me, this is a very important thing to do:
Be sure to remove the “foot”, if it’s still attached. It’s easy to spot, because it separates very easily from the scallop. If you forget to do this (which I have), it’s a bit chewy. Pat the scallops again, because you want them very dry. Otherwise, you’ll end up “steaming” the scallops, and that’s not as pretty or tasty as a golden sear. There’s some prep work to do:
Start a pot of water to boiling, and you’ll need some pasta– spaghetti, linguini, angel hair.. whatever you have. I have a weakness for collecting pasta from Trader Joe’s. This one looks good! Salt the water and cook according to package directions.
Chop a tomato– I used Romas, because I think they’re perfect for cooking. Mince some garlic, and I decided to mince a shallot. Rarely do I not have shallots on hand. I love them, and I use them often. Now, we’re ready to make dinner in no time, flat! Salt & pepper the scallops on both sides…
Now, here’s the second key point to searing– ready? The skillet has to be fire-engine red hot! Hot, hot, hot! That’s when a cast iron skillet comes in handy. I added some olive oil and then put those scallops in the hot pan, giving them some space.
A good tip is to flip the scallops over and to move them towards the center. See those brown bits? Flavor! Remove the scallops, and set aside. Time to finish off this dish.
To the now empty pan, I added a little butter and olive oil, then the fresh garlic and shallots. Let them cook for less than a minute– then add the fresh tomatoes for about 30 seconds. Add the wine, then the chicken stock and scrape the pan to make sure any “scallop fond” is flavoring the sauce. Last, I added the drained pasta.
There you have it– perfectly seared scallops. These were sweet and very tender.
TASTING NOTES: I need to make scallops more often. This recipe would work well with prawns, as well. My husband– who crinkled his nose at eating scallops– said they were delicious! He was impressed at how tender these were– seafood fillet Mignon. I had a glass of chilled white wine, and I was very happy.
The beauty of this dinner is that I can put my feet up and relax. We saved a lot of money by not going out to eat, yet I feel this dish was restaurant quality.
Perfectly Seared Scallops and Pasta
Ingredients
- 4 ounces uncooked pasta recommended: linguini noodles
- 12 whole giant sea scallops or jumbo shrimp
- 1 tablespoon olive oil
- 1 tablespoon butter I omitted the butter and used all olive oil
- 1 clove garlic finely diced
- 2 tablespoons shallots finely diced (optional)
- 1 whole tomato chopped (I used Roma)
- 1/2 cup white wine I used Sauvignon Blanc
- 1/2 cup chicken stock or vegetable –double, if not using the white wine
- 4 to 6 leaves fresh basil or 1 sprig parsley, finely minced
- Just a bit of freshly squeezed lemon juice
- Salt and pepper
Instructions
- Cook the pasta in salted water per the instructions on the box. Drain and set aside.
- In the meantime, prepare all the ingredients and have them ready. For the scallops (or shrimp), use a couple of layers of paper towels and pat very dry. Remove the "feet" (tough piece attached to the scallop, if they are still attached). Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
- Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (1 1/2 minutes if using smaller pieces of scallops or shrimp) then flip and cook for another 1-2 minutes until cooked through. Remove to a plate.
- Turn the heat to low. Add the butter (or olive oil) , shallots and the garlic. Saute for just 10 seconds and then add the tomatoes.
- Turn the heat to high and add in the white wine (chicken or vegetable stock). Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now) and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops.
- Squeeze a little lemon juice over each scallop.
- Garnish with fresh basil and some freshly grated Parmesan Cheese.
- Quick, simple and delicious.
Notes
Nutrition
I love that you said 'seafood fillet mignon'! Those scallops look perfectly seared, which does seal in the moisture, making them so tender, and that pasta, yikes I came home hungry from open mic tonight!
I love scallops and this dish looks wonderful!
Scallops are one of our favorites and it's hard to find good, big ones as you have here. Lucky you to find them at Cosco. I would love to have this delightful dish on a night I was tired and wanted something easy to cook. Just perfect.
Sam
you're welcome! thank you for the shoutout!
I rarely make scallops, and always forget what an easy weeknt meal they can be!
Do you realize that we are all advertisers for Trader Joe's?
We should get royalties!
These really are perfectly seared – and that dish looks heavenly.
If you haven't guessed i generally get more excited by the sweets than I do by the savory but this looks fantastic. And you said it's quick & easy..love that, too.
~ingrid
i've been craving pasta with scallops and this looked amazing!!! totally trying this recipe. thanks!!!
This is definitely a restaurant-style meal. Very impressive!
I need to start cooking with scallops too … they're so easy, but so amazing when cooked just right, like yours! Gorgeous pics Deb!
Hi
Unfortunately I have some sad news about Rosie from Baking Cakes Galore, Rosie passed away yesterday. I have written up a tribute to her on my blog and I am asking everyone who knew her if they would please take some time to leave a comment. I will be printing off all the comments to pass onto her husband.
Thanks
Maria
x
Perfectly done scallops! So many overcook them. They are my favorite!
I love this simple, fast but elegant dish!
It looks delicious and definitely sounds like a keeper! Scallops are the best!
Beautiful job on the searing! That rich, bronze color is perfect!
I love scallops but don't cook them often enough. This dish looks wonderful.
Puh-retty! Your scallops look perfect and so does that pasta!
How very classy! This is a dish I could imagine being served at a restaurant. Absolutely delicious!
Peaking in at your blog for the first time today and what luck to find a scallop recipe that is quick and easy for the summer at the beach. I enjoyed reading past posts and will peak in again.
Joyce
i've always envied those who can eat scallops, they look and smell so delish (but I'm allergic to them), but the pasta from T.J's sounds wonderful and I'll have to make a trip over to Atlanta to pick some up. Thanks! Roz
Thank you for submitting this great recipe for Pasta Presto Nights #165. I have often cooked with the smaller bay scallops, but this looks so luscious, I think I will experiment with this larger variety. Yumm.
Scallops truly are spectacular. I was afraid of making my own for years, figuring I'd manage to destroy these beauties. Thanks for the tutorial – no one should have to wait as long as I did ;-D
And thanks for sharing with Presto Pasta Nights.
I see you have been busy, I have been afraid to eat Scallops for awhile, and I dont know why. This looks so beautiful I might have to reconsider!
you had me at…scallops, enough said! wonderful!
I love your pictures. They really make the food come alive!
My husband's a "nose crinkler" at scallops too. But, these might just change that. What a delicious tutorial. Got to try it.
stumbled across your blog while looking for a scallop pasta recipe.
Tried it and it is absolutely amazing!!!
keep the good work up and I have bookmarked you!!
Will keep coming back!!
xxx
I made this last night (I used the chicken stock, no wine) and it was superb! I had never seared scallops before and they came out amazing. My boyfriend and his father loved it as well. Thanks for the recipe!!
I just made your scallop recipe and THANK YOU! I just subscribed online and plan to check back often for new recipes and ideas. I love the tone of your blog and the photos are very helpful.
you are funny! but you are right:
i moved the scallops, and bad things did happen!
tasted ok, so i thought i give it another go.
this time it is perfect! yum yum yum.
must follow you around more.
love your useful tips. this one is easy and VERY VERY tasty, so perfect for me, lazy bum. flexibility also means we can improvise, and lets face it, part of the fun is to discover what else works.
thank you o great one!
Thanks, Anonymous! It's tempting to move the food around, but patience does pay off…that beautiful golden sear is what makes these scallops so good!