Scallops And Pasta With Butter Recipe

If you’re looking for a dish that’s quick enough for a busy weeknight but elegant enough to impress guests, this scallops and pasta with butter recipe is the one. The perfectly seared scallops and silky butter sauce feel like something you’d get at a fancy restaurant, yet it’s simple to pull together. Plus, it’s loaded with fresh spinach and juicy tomatoes, so it’s as nourishing as it is indulgent. With just a few ingredients and under 30 minutes from start to finish, this dish is a keeper for any pasta lover.

this RECIPE

My first scallops triumph (and a little kitchen panic)

I’ll never forget the first time I successfully seared scallops. I’d bought a small amount on a whim, intrigued by their pearly beauty but absolutely terrified of overcooking them (let’s be real—no one wants rubbery scallops!). After reading about a hundred articles and watching a few videos, I felt ready. I gave the scallops a good pat dry, heated the butter in the pan until it shimmered, and held my breath as I placed them in. To my delight, I saw that golden crust forming like magic. But then, of course, panic hit when I couldn’t quite remember if I was supposed to flip them at exactly 1.5 minutes or wait longer. Despite my nerves, they came out perfectly caramelized on the outside, tender on the inside. From that moment, I was hooked. And with this simple pasta recipe, I hope you will be too!

The origins of scallop dishes: a coastal love affair

Scallops have long been a delicacy in coastal cuisines across the globe. From New England’s buttery scallop bakes to Japan’s grilled scallops with miso, there’s something about these tender sea treasures that pairs beautifully with rich, flavorful sauces. In Italy, scallops are often served over pasta, with simple yet flavorful ingredients like garlic, tomatoes, and butter. The key here is letting the natural sweetness of the scallops shine while the sauce complements without overwhelming. Over the years, this combo of seared scallops with a buttery garlic pasta has become a go-to for home cooks craving something a little special without too much fuss.

Let’s talk ingredients: getting the most flavor from the simplest elements

The beauty of this dish is that you don’t need a ton of ingredients to create something spectacular. Here’s what you’ll want to pay attention to:

• Scallops: These are the star of the show. When shopping, opt for dry sea scallops, which haven’t been treated with preservatives that make them soggy and harder to sear. Look for scallops that are firm, dry to the touch, and smell faintly of the ocean. If you can’t find sea scallops, bay scallops will work, but they’re smaller and cook faster.
• Angel hair pasta: This delicate pasta is perfect for soaking up the buttery garlic sauce without overpowering the scallops. If you don’t have angel hair, spaghetti or linguine works too, but I find the lightness of angel hair ideal for this dish.
• Spinach: It adds a lovely freshness and a pop of color to the plate. Fresh spinach wilts quickly and maintains a nice texture, but if you’re in a pinch, frozen spinach (thawed and drained well) can work too.
• Garlic: Essential for that rich, savory base. Fresh garlic is a must here—no jarred garlic, please!
• Butter: Unsalted butter gives you more control over the seasoning. You could swap in olive oil for a slightly lighter sauce, but butter really enhances the scallops’ natural sweetness.
• Tomatoes: Grape or cherry tomatoes add a burst of sweetness and acidity that balances the richness of the butter sauce. I like to halve them to release their juices into the sauce.

Kitchen gear: what you need (and what you can totally skip)

You won’t need anything too fancy to make this scallops and pasta with butter dish. Here’s what I recommend:

• Large frying pan: This is key for getting a good sear on the scallops. A stainless steel or cast-iron pan works best since both hold heat well, which helps get that golden crust.
• Tongs: I always use tongs when searing scallops. They’re perfect for flipping delicate items without damaging them.
• Large pot for pasta: Any big pot will do for boiling the pasta—just make sure there’s enough water to prevent sticking.
• Whisk: You’ll need this to whisk the flour into the butter to make the sauce. A small whisk works well for this, but a fork can work in a pinch.

Step-by-step: my foolproof method for searing scallops and cooking pasta

Let’s walk through this process together:

1. Prep the scallops: The most important part of cooking scallops is making sure they’re dry. Pat them thoroughly with paper towels. If they’re even a little damp, they’ll steam instead of sear. Once dry, brush them with oil and season with salt and pepper. At this point, your water for the pasta should be coming to a boil.
2. Cook the spinach: Heat a little oil in a large pan over medium-high heat. Add a handful of spinach at a time and toss it around with tongs until it wilts down. This should only take a few minutes. Set the spinach aside for now.
3. Make the garlic butter sauce: In the same pan, melt two tablespoons of butter over medium heat. Add the minced garlic and let it cook just until fragrant—about 1-2 minutes. Stir in the flour and whisk it until it’s golden and smooth. Toss in the tomatoes, season with a pinch of salt, and cook until they soften, about 2-3 minutes. Then, transfer everything to a bowl.
4. Cook the pasta: Now add the angel hair pasta to the boiling water. It cooks quickly—about 4 minutes—so don’t walk away! Reserve a bit of the pasta water before draining it in case your sauce needs thinning later.
5. Sear the scallops: Heat the remaining butter in your pan over medium-high heat. Once it’s melted and starting to bubble, add the scallops in a clockwise pattern (so you know which ones to flip first). After about 1-1.5 minutes, you should see a golden crust forming. Flip each scallop and cook for another minute or so. You want them tender but not overdone.
6. Bring it all together: Drain the pasta and toss it back in the pan with the garlic butter sauce and spinach. If the sauce seems too thick, add a bit of reserved pasta water a tablespoon at a time. Finally, plate the pasta, top with your beautifully seared scallops, and drizzle any extra pan juices on top.

How to mix things up: variations and substitutions to try

This recipe is versatile, and you can easily adjust it to suit your taste or dietary needs. Here are a few ideas:

• Vegan: Swap the scallops for mushrooms or tofu. You can use vegan butter or olive oil in the sauce.
• Gluten-free: Simply use gluten-free pasta and a gluten-free flour blend for the sauce. The rest of the ingredients are naturally gluten-free!
• Low-carb: You could use zucchini noodles (zoodles) or spaghetti squash instead of pasta. I’ve tried this before, and while it’s lighter, it still lets the scallops shine.
• Add a twist: Try stirring in some capers or olives for a briny kick. A squeeze of lemon juice at the end also brightens everything up.
• Spicy: Add a pinch of red pepper flakes to the garlic butter sauce for some heat.

Plating and serving: making it look as good as it tastes

To make this dish truly shine, I love serving it on wide, shallow plates. I start with a small nest of pasta in the center, then arrange the scallops in a circle around the pasta. Scatter the tomatoes and spinach around the scallops for pops of color. You can sprinkle a bit of freshly ground black pepper or even some grated parmesan on top for extra flavor.

Drink pairings for your meal

I love serving this dish with a sparkling water flavored with lemon or cucumber. The bubbles cleanse your palate between bites, and the citrus adds a bright contrast to the rich butter sauce. If you’re in the mood for something a little heartier, an iced green tea with a hint of mint also works beautifully—it’s light enough not to overwhelm the delicate scallops but still adds an interesting layer of flavor.

Storing and reheating leftovers

If you have any leftovers (lucky you!), store them in an airtight container in the fridge for up to two days. When reheating, I recommend gently warming everything in a pan over low heat. Add a little splash of water or broth to loosen up the sauce and keep the scallops from drying out. Avoid using the microwave for scallops—it tends to overcook them and ruin that lovely texture.

Adjusting the recipe for a crowd

This recipe is pretty easy to scale up or down depending on how many you’re serving. If you’re doubling the recipe, just be sure not to overcrowd the pan when searing the scallops—cook them in batches if needed to get that perfect crust. Also, keep in mind that scallops cook quickly, so if you’re making a larger batch, have everything else prepped and ready to go before starting them.

Final thoughts: give it a try and make it your own!

This scallops and pasta with butter recipe is the kind of dish that feels fancy without the stress. It’s full of flavor, comes together quickly, and can be adapted in countless ways. Whether you’re cooking for a date night or just treating yourself to something delicious, I hope you give this recipe a try and put your own spin on it. Happy cooking!

FAQs

1. Can I use frozen scallops?
Yes! Just be sure to thaw them thoroughly and pat them dry to remove as much moisture as possible before cooking.

2. What can I use instead of angel hair pasta?
Spaghetti or linguine works great if you don’t have angel hair. Just adjust the cooking time accordingly.

3. How do I know when scallops are done?
Scallops are done when they’re golden brown on the outside and opaque in the center. They should feel firm but not rubbery.

4. Can I add cheese to this dish?
While seafood and cheese don’t always pair well, a little parmesan can add a nice salty note to the pasta without overpowering the scallops.

5. Can I make the sauce in advance?
Yes, you can make the garlic butter sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it gently before tossing with the pasta.

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