18 Creamy Scallop Pasta Recipes Delicious

Craving a restaurant-worthy dinner without the hassle? These 18 creamy scallop pasta recipes are here to save your weeknights! Whether you’re after quick comfort food, elegant date-night dishes, or seasonal flavors, we’ve got a luscious, buttery option for every craving. Dive in—your new favorite seafood pasta is just a scroll away!

Garlic Butter Scallop Linguine

This luxurious yet easy pasta dish combines plump scallops with a rich garlic butter sauce—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 8 oz linguine
• 12 oz fresh sea scallops, patted dry
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season scallops with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp butter in a large skillet over medium-high. Sear scallops for 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and red pepper flakes. Sauté 30 seconds until fragrant. Pour in white wine, scraping up browned bits, and simmer 1 minute.
4. Add cooked linguine, parsley, lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Toss, adding reserved pasta water 1 tbsp at a time until saucy. Fold in scallops to warm through.

The magic here? A quick pan sauce built from scallop fond and white wine gives this dish restaurant-worthy depth. Tip: For extra flavor, use the scallop side muscles (remove first) to make a quick seafood stock for the sauce!

Creamy Parmesan Scallop Fettuccine

This luxurious pasta dish combines tender scallops with a velvety parmesan sauce—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 8 oz fettuccine
• 12 oz fresh sea scallops, patted dry
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese, plus extra for garnish
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Sear scallops for 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter and garlic; sauté 30 seconds until fragrant. Pour in heavy cream, stirring to combine.
4. Whisk in parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until smooth. Simmer 3 minutes, stirring often.
5. Toss cooked pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed. Nestle scallops into the pasta and garnish with parsley.

The magic here? The scallops stay buttery-soft while the sauce clings to every noodle—no watery leftovers! A pinch of red pepper flakes adds just the right warmth.

Tip: For the best sear, make sure scallops are bone-dry before cooking and don’t overcrowd the pan.

Lemon Garlic Scallop Spaghetti

This bright, buttery pasta dish feels fancy but comes together in under 30 minutes—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 8 oz dry spaghetti
• 12 oz fresh sea scallops, patted dry
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper

Instructions:

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp butter and olive oil in a large skillet over medium-high. Season scallops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in wine, scraping up browned bits, and simmer 2 minutes.
4. Stir in remaining 2 tbsp butter, lemon zest, and juice. Add cooked spaghetti, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen sauce.
5. Return scallops to skillet, sprinkle with parsley, and gently toss to combine. Serve immediately.

The magic here? Pan-seared scallops add luxurious texture, while lemon cuts through the rich garlic butter sauce for a perfectly balanced bite.

Tip: For the best sear, make sure scallops are thoroughly dried before cooking—wet surfaces steam instead of caramelize.

Cajun Scallop Pasta with Cream Sauce

This rich, spicy pasta dish comes together in under 30 minutes, with plump seared scallops and a velvety Cajun-spiced cream sauce that clings to every noodle.

Ingredients:

• 8 oz dry fettuccine
• 12 oz fresh sea scallops, patted dry
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook fettuccine according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear scallops 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and garlic; sauté 30 seconds until fragrant.
4. Pour in heavy cream, Cajun seasoning, smoked paprika, and salt. Simmer 3 minutes, stirring, until slightly thickened.
5. Stir in Parmesan until melted. Add pasta and toss, adding reserved pasta water 1 tbsp at a time if needed.
6. Return scallops to skillet; garnish with parsley.

The magic here? The Cajun seasoning caramelizes on the scallops while the cream mellows the heat—perfect balance in every bite.

Tip: For extra depth, deglaze the pan with 1/4 cup white wine after searing the scallops.

Scallop and Mushroom Alfredo

This Scallop and Mushroom Alfredo is a restaurant-worthy dish that comes together in under 30 minutes—creamy, briny, and packed with umami depth.

• 8 oz dry fettuccine
• 12 oz fresh scallops, patted dry
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

1. Cook fettuccine according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp butter in a large skillet over medium-high. Add scallops and sear 2 minutes per side until golden. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add mushrooms and sauté 5 minutes until tender. Stir in garlic and cook 30 seconds until fragrant.
4. Pour in heavy cream, Parmesan, salt, and black pepper. Simmer 3 minutes, stirring, until slightly thickened. If needed, thin with reserved pasta water 1 tbsp at a time.
5. Toss cooked pasta and scallops into the sauce. Garnish with parsley and extra Parmesan.

The magic here? Pan-searing the scallops first amps up their caramelized flavor, while the mushrooms soak up every bit of that creamy garlic sauce.

Tip: For extra richness, stir in a splash of pasta water just before serving—the starch helps the sauce cling to every noodle.

Spicy Scallop Aglio e Olio

This Spicy Scallop Aglio e Olio is a luxurious twist on the classic pasta dish, with plump seared scallops and a garlicky chili kick that’ll have you licking the plate.

• 8 oz dry spaghetti
• 12 oz fresh scallops, patted dry
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp salt (plus extra for pasta water)
• 1/4 tsp black pepper

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Season scallops with 1/4 tsp salt and 1/8 tsp black pepper. Sear for 2 minutes per side until golden. Transfer to a plate.
3. In the same skillet, heat remaining 2 tbsp olive oil over medium. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
4. Add cooked spaghetti, 1/4 cup reserved pasta water, lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Toss for 1 minute until glossy.
5. Remove from heat. Stir in parsley and top with scallops. Add more pasta water if needed to loosen sauce.

The magic here? The scallops’ sweet brininess balances the fiery garlic oil, while that splash of lemon keeps everything bright. Tip: For extra depth, add a splash of dry white wine to the garlic oil after step 3 and let it reduce by half before adding the pasta.

Scallop Carbonara with Pancetta

This decadent twist on carbonara swaps pasta for plump scallops, adding a luxurious seafood touch to the classic Italian flavors.

Ingredients:

• 12 large dry-packed sea scallops, side muscle removed
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley

Instructions:

1. Whisk eggs, Pecorino, Parmesan, 1/4 tsp black pepper, and 1/8 tsp salt in a bowl. Set aside.
2. Heat olive oil in a skillet over medium. Add pancetta and cook 4-5 minutes until crispy. Transfer to a paper towel-lined plate, leaving fat in pan.
3. Pat scallops dry and season with remaining 1/8 tsp salt and 1/4 tsp black pepper. Increase heat to medium-high. Sear scallops 2 minutes per side until golden. Transfer to a plate.
4. Reduce heat to low. Add garlic to skillet and cook 30 seconds until fragrant. Remove from heat and let cool 1 minute.
5. Working quickly, pour egg mixture into skillet, stirring constantly with a rubber spatula until creamy (about 1 minute). Add scallops and pancetta, tossing gently to coat.
6. Garnish with parsley and serve immediately.

The magic here? The scallops stay tender while the egg sauce clings to their caramelized edges, creating little flavor bombs in every bite.

Tip: Dry-packed scallops sear better than wet-packed—look for firm, pearly-white ones without added liquid.

Scallop Pasta in White Wine Sauce

This elegant yet easy scallop pasta is bathed in a buttery white wine sauce—perfect for a date night or when you want to treat yourself without fuss.

Ingredients

• 8 oz dry linguine (or spaghetti)
• 12 oz fresh sea scallops, side muscle removed
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Pat scallops dry. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Add scallops, season with 1/4 tsp salt and black pepper, and sear 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in wine, scraping up browned bits, and simmer 2 minutes.
4. Stir in remaining 2 tbsp butter, 1/4 tsp salt, lemon juice, and 1/4 cup pasta water. Simmer 1 minute until slightly thickened.
5. Add pasta and parsley; toss to coat. Return scallops to skillet and warm through (1 minute).

The magic here? The wine reduces into a glossy, briny-sweet sauce that clings perfectly to every strand—no cream needed!

Tip: For extra depth, add a splash of reserved pasta water if the sauce tightens up too much.

Scallop and Spinach Tagliatelle

This Scallop and Spinach Tagliatelle is a restaurant-worthy dish that comes together in under 30 minutes—luxurious, creamy, and packed with fresh flavors.

• 8 oz dried tagliatelle pasta
• 12 oz fresh sea scallops, patted dry
• 3 cups baby spinach, loosely packed
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

1. Cook the tagliatelle in a large pot of salted boiling water until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high. Season scallops with 1/4 tsp salt and 1/8 tsp black pepper. Sear for 2–3 minutes per side until golden. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter with 1 tbsp olive oil. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant. Pour in heavy cream, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 2 minutes.
4. Reduce heat to low. Stir in spinach, Parmesan, and lemon juice until spinach wilts (about 1 minute). Add cooked pasta and toss, splashing in reserved pasta water as needed to loosen the sauce.
5. Gently fold in scallops and warm through (1 minute). Serve immediately with extra Parmesan.

The magic here? Pan-seared scallops add a caramelized depth to the bright, creamy sauce—no fancy skills required. Tip: For the best texture, don’t overcrowd the scallops in the pan; cook in batches if needed.

Scallop Pasta with Sun-Dried Tomatoes

This luxurious yet easy scallop pasta is packed with briny-sweet flavor from plump seared scallops and tangy sun-dried tomatoes—ready in just 30 minutes!

Ingredients

• 8 oz dry linguine (or pasta of choice)
• 12 oz fresh sea scallops, side muscles removed
• 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh basil, torn (for garnish)

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Pat scallops dry and season with 1/4 tsp salt and black pepper. Heat olive oil in a large skillet over medium-high. Sear scallops 2–3 minutes per side until golden. Transfer to a plate.
3. In the same skillet, melt butter over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Stir in sun-dried tomatoes.
4. Pour in heavy cream and 1/4 cup pasta water, scraping up browned bits. Simmer 2 minutes until slightly thickened. Stir in Parmesan and remaining 1/4 tsp salt.
5. Add cooked pasta, tossing to coat. Fold in scallops and warm through 1 minute. Garnish with basil.

The magic here? Pan-searing the scallops first builds a fond that infuses the creamy sauce with deep umami flavor—no fancy techniques required!

Tip: For extra richness, drizzle a little oil from the sun-dried tomato jar into the sauce.

Scallop Pesto Pasta with Pine Nuts

This elegant yet easy dish combines sweet seared scallops with vibrant pesto and buttery pine nuts for a restaurant-worthy meal at home.

Ingredients:

• 8 oz dry linguine (or pasta of choice)
• 12 large sea scallops, patted dry
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1/4 cup toasted pine nuts
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 lemon, juiced

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Season scallops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 2 minutes per side until golden and just opaque. Transfer to a plate.
3. In the same skillet, melt 2 tbsp butter with remaining 1 tbsp olive oil over low heat. Stir in pesto, 1/4 tsp red pepper flakes (if using), and lemon juice. Toss with pasta, adding reserved pasta water 1 tbsp at a time to loosen sauce.
4. Divide pasta among bowls, top with scallops, and sprinkle with 1/4 cup toasted pine nuts.

The magic here? Crisp-edged scallops contrast beautifully with the creamy pesto, while pine nuts add a luxurious crunch.

Tip: For extra flavor, lightly toast the pine nuts in a dry skillet before using—just watch closely, as they burn quickly!

Scallop and Asparagus Linguine

This elegant yet easy Scallop and Asparagus Linguine feels restaurant-worthy but comes together in under 30 minutes—perfect for impressing guests or treating yourself.

• 8 oz dried linguine
• 12 oz fresh sea scallops, side muscle removed
• 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan, plus extra for serving
• 1 tbsp lemon juice
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high. Pat scallops dry, season with 1/4 tsp salt and black pepper, and sear for 2 minutes per side until golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add asparagus and sauté for 3 minutes until bright green but crisp. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Pour in white wine, scraping up browned bits, and simmer 2 minutes. Reduce heat to low, then stir in remaining 2 tbsp butter, Parmesan, lemon juice, and 1/4 tsp salt until creamy.
5. Toss linguine with the sauce, adding reserved pasta water 1 tbsp at a time to loosen. Gently fold in scallops to warm through. Garnish with parsley and extra Parmesan.

The briny-sweet scallops and snappy asparagus play beautifully against the garlicky, lightly spicy sauce—every forkful is balanced and luxurious.

Tip: For extra flavor, use the scallop searing pan to make the sauce without wiping it out; those browned bits are gold!

Scallop Pasta with Creamy Basil Sauce

This luxurious yet easy scallop pasta is a restaurant-worthy dish you can whip up in under 30 minutes—creamy basil sauce clings to every bite!

Ingredients:

• 8 oz dry fettuccine (or pasta of choice)
• 12 oz fresh sea scallops, side muscle removed
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup packed fresh basil leaves, thinly sliced
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2. Pat scallops dry and season lightly with salt. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear scallops for 2 minutes per side until golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Sauté garlic for 30 seconds until fragrant. Pour in heavy cream, Parmesan, 1/2 tsp salt, black pepper, and red pepper flakes (if using). Simmer for 3 minutes, stirring constantly.
4. Add drained pasta and basil to the sauce, tossing to coat. Splash in reserved pasta water as needed to loosen the sauce. Nestle scallops into the pasta and heat through for 1 minute.

The magic here? The basil stays bright and herbaceous against the rich sauce, while the scallops add a delicate sweetness—no fancy techniques required!

Tip: For extra depth, add a splash of white wine to the garlic before the cream.

Scallop and Zucchini Noodles

This light yet luxurious dish pairs sweet, seared scallops with tender zucchini noodles for a restaurant-worthy meal that comes together in minutes.

Ingredients:

• 12 large dry-packed sea scallops (about 1 lb), side muscle removed
• 3 medium zucchini (about 1.5 lbs), spiralized into noodles
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. When butter foams, add scallops and sear undisturbed for 2 minutes per side until golden. Transfer to a plate.
2. In the same skillet, melt remaining 1 tbsp butter over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Add zucchini noodles and toss for 2 minutes just until softened.
3. Remove from heat. Stir in Parmesan, lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Top with scallops and parsley.

The magic here? The zucchini stays crisp-tender while soaking up the garlicky pan sauce, making every bite as vibrant as it looks.

Tip: For extra flavor, use the scallop resting juices to deglaze the pan before adding the zucchini.

Scallop Pasta with Roasted Garlic

This luxurious yet easy scallop pasta gets its depth from sweet roasted garlic and a silky white wine sauce—restaurant-quality flavor in under 30 minutes!

Ingredients

• 12 oz dry fettuccine
• 1 lb fresh sea scallops, side muscles removed
• 1 whole garlic head, roasted (see step 1)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until golden and soft. Squeeze cloves into a bowl when cool.
2. Cook fettuccine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Pat scallops dry and season with 1/4 tsp salt. Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high. Sear scallops 2 minutes per side until golden. Transfer to a plate.
4. In the same skillet, melt remaining 2 tbsp butter. Add roasted garlic, 1/2 tsp salt, and red pepper flakes, mashing garlic into the butter. Pour in white wine, simmer 2 minutes, then stir in heavy cream.
5. Add cooked pasta and toss, adding reserved pasta water as needed to loosen the sauce. Gently fold in scallops and parsley. Serve immediately.

The roasted garlic melts into the sauce, adding a caramelized sweetness that balances the briny scallops—no one will guess it’s this simple!

Tip: For extra flavor, use the scallop-searing skillet to make the sauce without wiping it out—those browned bits are gold.

Scallop and Cherry Tomato Penne

This Scallop and Cherry Tomato Penne is a bright, restaurant-worthy dish that comes together in under 30 minutes—perfect for impressing guests or treating yourself on a weeknight.

• 8 oz penne pasta
• 12 oz fresh sea scallops, patted dry
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup fresh basil, thinly sliced
• 1/4 tsp red pepper flakes
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup dry white wine (or sub with chicken broth)
• 1 tbsp butter
• 1/4 cup grated Parmesan cheese

1. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Season scallops with 1/4 tsp salt and black pepper. Sear for 2 minutes per side until golden. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Cook for 30 seconds until fragrant. Add cherry tomatoes and 1/4 tsp salt; sauté for 3 minutes until softened.
4. Pour in white wine, scraping up browned bits. Simmer for 2 minutes. Stir in butter until melted.
5. Add cooked pasta, scallops, and basil. Toss, adding reserved pasta water as needed to loosen the sauce. Sprinkle with Parmesan before serving.

The magic here? The sweet scallops and burst tomatoes create a light but luxurious sauce that clings perfectly to every noodle. Tip: For extra depth, finish with a squeeze of lemon or a drizzle of good olive oil.

Scallop Pasta with Truffle Oil

This luxurious yet simple dish combines sweet, seared scallops with silky pasta and a drizzle of earthy truffle oil—perfect for a date night or when you want to treat yourself.

Ingredients:

• 8 oz dry fettuccine (or pasta of choice)
• 12 large sea scallops, patted dry
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup heavy cream
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp truffle oil (for finishing)

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high. Season scallops with 1/4 tsp salt and 1/8 tsp black pepper. Sear for 2–3 minutes per side until golden and just opaque. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter, 1 tbsp olive oil, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits, and simmer for 2 minutes.
4. Stir in heavy cream, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 1 minute. Add cooked pasta, tossing to coat. If needed, loosen with reserved pasta water 1 tbsp at a time.
5. Remove from heat. Stir in lemon juice and parsley. Divide pasta among plates, top with scallops, and drizzle each serving with 1/2 tsp truffle oil.

The magic here is in the contrast: tender scallops against rich, garlicky pasta, with truffle oil adding a whisper of elegance. It’s restaurant-worthy but totally doable in 30 minutes!

Tip: For the best sear, make sure scallops are very dry before cooking—pat them twice if needed!

Scallop Pasta in Saffron Cream Sauce

This luxurious yet easy scallop pasta is bathed in a golden saffron cream sauce that feels fancy but comes together in under 30 minutes—perfect for impressing dinner guests or treating yourself.

Ingredients:

• 8 oz dry linguine or fettuccine
• 12 oz fresh sea scallops, patted dry
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp saffron threads, lightly crushed
• 1 cup heavy cream
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Season scallops with 1/4 tsp salt and sear for 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter, garlic, red pepper flakes, and saffron. Sauté for 30 seconds until fragrant.
4. Pour in white wine and simmer for 2 minutes, scraping up browned bits. Stir in heavy cream and remaining 1/4 tsp salt. Simmer for 3–4 minutes until slightly thickened.
5. Add cooked pasta, scallops, and parsley to the skillet. Toss with lemon juice and reserved pasta water (2–3 tbsp at a time) until sauce clings to noodles.

The saffron’s floral notes and the briny scallops create a restaurant-worthy dish that’s surprisingly simple—the cream sauce clings to every strand without feeling heavy.

Tip: For the best sear, make sure scallops are completely dry before cooking, and don’t overcrowd the pan.

Conclusion

With 18 luscious scallop pasta recipes to choose from, there’s a creamy dish here for every taste and occasion. Whether you’re craving something rich, light, or packed with flavor, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the pasta love on Pinterest—happy cooking!