Creamy Scallop Pasta
Creamy Scallop Pasta combines fresh scallops with a rich, buttery sauce, making it a delightful dish perfect for any occasion.
Ingredients
Main Ingredients
- 12 oz linguine or spaghetti Use your preferred pasta type.
- 1 lb sea scallops, cleaned and patted dry Ensure scallops are fresh.
- 2 tablespoons olive oil For searing scallops.
- 3 cloves garlic, minced Brings flavor to the sauce.
- 1 cup heavy cream Can adjust creaminess to taste.
- ½ cup grated Parmesan cheese For a rich, cheesy flavor.
- to taste Salt and pepper For seasoning.
- for garnish Fresh parsley or basil, chopped Adds freshness to the dish.
Instructions
Cooking the Pasta
- Start by bringing a large pot of salted water to boil. Cook your pasta according to package instructions until al dente. Drain, reserving a bit of the pasta water for later.
Searing the Scallops
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet. Sear for about 2-3 minutes on each side until browned and cooked through. Remove and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
Combining Everything
- Toss the cooked pasta into the sauce, adding reserved pasta water as needed for consistency. Add the seared scallops and gently mix to combine.
Serving
- Plate your Creamy Scallop Pasta and garnish with freshly chopped parsley or basil. Enjoy your delightful creation!
Notes
For best results, do not overcook the scallops. Use fresh ingredients for improved flavor. If desired, lighten the sauce by substituting some cream with broth.