18 Creamy Scallop Pasta Delights

Just imagine twirling your fork into a bowl of perfectly al dente pasta, each strand luxuriously coated in a creamy sauce with tender, succulent scallops nestled throughout. Whether you’re craving a quick weeknight dinner or planning a special meal that feels like a hug in a bowl, our roundup of 18 Creamy Scallop Pasta Delights promises to inspire your next culinary adventure. Dive in and discover your new favorite dish!

Garlic Butter Scallop Linguine

Just imagine the delicate sweetness of scallops perfectly seared, then tossed with al dente linguine in a rich garlic butter sauce. This dish is a sublime blend of simplicity and sophistication, ideal for a weeknight dinner that feels anything but ordinary.

Ingredients

• Linguine – 8 oz
• Scallops – 1 lb
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While pasta cooks, pat scallops dry with paper towels and season both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure a proper sear.
4. Remove scallops from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Return scallops to the skillet, add cooked linguine, and toss to combine. If needed, add reserved pasta water a little at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the linguine.
6. Garnish with chopped parsley and serve immediately.

Buttery scallops and garlic-infused linguine come together in a dish that’s both luxurious and comforting. The texture contrasts beautifully—tender scallops against the slight chew of perfectly cooked pasta. For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a drizzle of truffle oil.

Creamy Lemon Scallop Fettuccine

Just as the summer breeze carries the promise of light, refreshing meals, this Creamy Lemon Scallop Fettuccine emerges as a perfect blend of elegance and comfort. Juxtaposing the richness of cream with the bright acidity of lemon, it’s a dish that sings of sophistication while remaining utterly approachable.

Ingredients

• Fettuccine – 8 oz
• Sea scallops – 1 lb
• Heavy cream – 1 cup
• Lemon – 1, zested and juiced
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
3. Heat a large skillet over medium-high heat. Add 1 tbsp of butter and swirl to coat. Once the butter stops foaming, add the scallops in a single layer, ensuring they don’t touch. Sear for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, reduce heat to medium and add the remaining butter. Sauté the garlic for 30 seconds until fragrant but not browned.
5. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Simmer for 2-3 minutes until the sauce slightly thickens.
6. Add the cooked fettuccine to the skillet along with the reserved pasta water. Toss to coat the pasta evenly in the sauce.
7. Gently fold in the seared scallops and sprinkle with chopped parsley. Serve immediately.

Velvety strands of fettuccine cling to the creamy, lemon-infused sauce, while the scallops offer a sweet, buttery contrast. For an extra touch of luxury, garnish with a sprinkle of microgreens or a drizzle of truffle oil before serving.

Spicy Cajun Scallop Pasta

Amidst the bustling flavors of the South, this dish marries the delicate sweetness of scallops with the bold, fiery notes of Cajun seasoning, all tossed in a silky pasta that’s as comforting as it is sophisticated.

Ingredients

• Scallops – 1 lb
• Cajun seasoning – 2 tbsp
• Heavy cream – 1 cup
• Pasta – 8 oz
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, pat the scallops dry with paper towels and season both sides with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops and sear for 2 minutes on each side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2 minutes until slightly thickened.
6. Return the scallops to the skillet, along with the cooked pasta. Toss everything together gently to coat in the sauce and heat through for 1 minute.
7. Season with salt to taste and serve immediately.

Creating a perfect sear on the scallops ensures a caramelized crust that locks in their natural juices. For an extra kick, a pinch of red pepper flakes can be added to the sauce. Always reserve a cup of pasta water before draining; it’s a chef’s secret for adjusting sauce consistency.

Creamy with a hint of spice, this dish boasts a luxurious texture that clings to every strand of pasta. Serve it with a crisp white wine to balance the richness, or garnish with fresh parsley for a pop of color and freshness.

Scallop and Mushroom Alfredo

Masterfully combining the delicate sweetness of scallops with the earthy depth of mushrooms, this Scallop and Mushroom Alfredo is a luxurious dish that promises to elevate any dinner table. Its creamy sauce and tender ingredients create a harmonious blend of flavors and textures, making it a perfect choice for a sophisticated yet comforting meal.

Ingredients

• Scallops – 1 lb
• Mushrooms – 8 oz, sliced
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fettuccine – 8 oz

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, melt 1 tbsp butter over medium-high heat. Add scallops and sear for 2 minutes per side until golden. Remove from skillet and set aside.
3. In the same skillet, melt remaining butter. Add mushrooms and garlic, sautéing until mushrooms are golden and garlic is fragrant, about 5 minutes.
4. Reduce heat to medium. Pour in heavy cream, stirring constantly to prevent curdling. Simmer for 3 minutes until slightly thickened.
5. Stir in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper.
6. Return scallops to the skillet, tossing gently to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
7. Add cooked fettuccine to the skillet, tossing until evenly coated with the sauce.

Perfectly balanced, this dish offers a creamy texture with the tender bite of scallops and the umami richness of mushrooms. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.

White Wine Scallop Spaghetti

Kickstart your culinary journey with a dish that marries the delicate sweetness of scallops with the aromatic depth of white wine, all tangled in perfectly al dente spaghetti. This White Wine Scallop Spaghetti is a testament to the beauty of simplicity, where each ingredient shines in harmony.

Ingredients

• Spaghetti – 8 oz
• Sea scallops – 1 lb
• Dry white wine – ½ cup
• Garlic – 2 cloves
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – 2 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook for 8-10 minutes until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a perfect sear. Season both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops, searing for 2 minutes on each side until golden brown. Remove scallops from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
6. Return the cooked spaghetti to the skillet, tossing with the wine sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Gently fold in the seared scallops, heating through for 1 minute. Sprinkle with chopped parsley before serving.

Velvety strands of spaghetti cradle the tender scallops, each bite infused with the bright acidity of white wine and the richness of butter. Serve this dish with a crisp green salad to complement its luxurious texture, or enjoy it as is for a truly indulgent experience.

Parmesan Crusted Scallop Pasta

Few dishes marry the delicate sweetness of scallops with the rich, umami depth of Parmesan as effortlessly as this Parmesan Crusted Scallop Pasta. Perfect for a sophisticated weeknight dinner or a special occasion, this recipe promises a harmonious blend of textures and flavors that will elevate your dining experience.

Ingredients

• Scallops – 1 lb
• Parmesan cheese – ½ cup, grated
• Pasta – 8 oz
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the scallops.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear, then season both sides with salt and black pepper.
4. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
5. Sear the scallops for 2 minutes on each side until golden brown, then transfer to a baking sheet.
6. Sprinkle grated Parmesan cheese evenly over each scallop, then bake in the preheated oven for 5 minutes until the cheese is melted and slightly crispy.
7. In the same skillet, melt the remaining 1 tbsp of butter and toss the cooked pasta until coated.
8. Divide the pasta among plates, top with the Parmesan crusted scallops, and serve immediately.

Not only does this dish boast a delightful contrast between the tender pasta and the crispy, cheesy scallops, but it also offers a luxurious flavor profile that’s surprisingly simple to achieve. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of truffle oil before serving.

Scallop Carbonara with Pancetta

Gracefully bridging the gap between the sea and the countryside, this dish combines the delicate sweetness of scallops with the rich, savory depth of pancetta in a creamy carbonara that’s both luxurious and comforting.

Ingredients

• Scallops – 1 lb
• Pancetta – 4 oz, diced
• Eggs – 2 large
• Parmesan cheese – ½ cup, grated
• Spaghetti – 8 oz
• Black pepper – ½ tsp
• Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
2. While pasta cooks, heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Remove pancetta with a slotted spoon and set aside, leaving fat in the skillet.
3. Increase heat to medium-high. Pat scallops dry with paper towels and season with salt. Sear in the skillet for 2 minutes per side until golden. Remove and set aside.
4. In a bowl, whisk eggs, Parmesan, and black pepper. Slowly whisk in ¼ cup of reserved pasta water to temper the eggs.
5. Reduce skillet heat to low. Add drained spaghetti and pancetta, tossing to combine. Remove from heat and quickly stir in egg mixture, adding more pasta water if needed to create a creamy sauce.
6. Gently fold in scallops. Serve immediately, garnished with additional Parmesan and black pepper.

Marvel at the harmonious blend of textures—the tender scallops, crispy pancetta, and silky pasta coated in a velvety sauce. For an extra touch of elegance, serve with a sprinkle of fresh parsley or a drizzle of truffle oil.

Truffle Oil Scallop Tagliatelle

Yieldingly luxurious, this Truffle Oil Scallop Tagliatelle marries the delicate sweetness of scallops with the earthy depth of truffle oil, creating a dish that’s as sophisticated as it is comforting. Perfectly al dente tagliatelle serves as the ideal canvas for this rich, flavorful pairing.

Ingredients

• Tagliatelle – 8 oz
• Sea scallops – 6, large
• Truffle oil – 2 tbsp
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
3. Heat 1 tbsp of butter in a large skillet over medium-high heat until foaming. Add the scallops, searing for 2-3 minutes per side until golden brown. Tip: Do not overcrowd the skillet to allow proper browning.
4. Remove the scallops from the skillet and set aside. In the same skillet, melt the remaining butter and sauté the garlic for 1 minute until fragrant.
5. Drain the pasta, reserving ¼ cup of pasta water. Add the pasta to the skillet with the garlic, tossing to combine. Tip: The starchy pasta water helps to create a silky sauce.
6. Drizzle the truffle oil over the pasta and toss gently. Return the scallops to the skillet, heating through for 1 minute.
7. Garnish with chopped parsley before serving.

Amazingly, the dish presents a harmonious blend of textures—from the tender scallops to the slightly chewy pasta—all enveloped in the aromatic allure of truffle oil. Serve it with a crisp white wine to elevate the dining experience further.

Scallop and Spinach Pesto Pasta

Yieldingly tender scallops meet vibrant spinach pesto in this dish, creating a symphony of flavors that dance elegantly on the palate. Perfect for a sophisticated weeknight dinner or a lavish weekend feast, this recipe promises to delight with its harmonious blend of textures and tastes.

Ingredients

• Scallops – 1 lb
• Spinach – 2 cups
• Basil – 1 cup
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Parmesan cheese – ½ cup
• Olive oil – ½ cup
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Pasta – 12 oz

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. Tip: For a smoother pesto, scrape down the sides of the processor as needed.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt. Tip: Adjust the consistency with reserved pasta water if the pesto is too thick.
4. Heat a large skillet over medium-high heat. Pat the scallops dry and season with salt. Add to the skillet and cook for 2-3 minutes per side until golden brown and just opaque in the center.
5. Toss the drained pasta with the pesto until evenly coated. Serve topped with the seared scallops.

Perfectly seared scallops add a luxurious contrast to the creamy, herbaceous pesto, while the pasta provides a comforting base. For an extra touch of elegance, garnish with additional basil leaves and a sprinkle of Parmesan cheese.

Tomato Basil Scallop Penne

Amidst the bustling rhythm of summer evenings, a dish that marries the sweetness of scallops with the aromatic freshness of basil and the tang of ripe tomatoes offers a sublime escape. This Tomato Basil Scallop Penne is a testament to the elegance of simplicity, where each ingredient shines in harmony.

Ingredients

• Penne pasta – 8 oz
• Sea scallops – 1 lb
• Cherry tomatoes – 1 cup
• Fresh basil leaves – ½ cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook for 11 minutes, stirring occasionally, until al dente. Drain and set aside.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a perfect sear. Season both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 minutes on each side, until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Lower the heat to prevent burning.
5. Add cherry tomatoes to the skillet and cook for 3 minutes, until they begin to soften. Tip: A splash of pasta water can help create a light sauce.
6. Return the cooked pasta and scallops to the skillet. Toss gently to combine and heat through for 1 minute.
7. Stir in fresh basil leaves just before serving to preserve their vibrant color and aroma. Tip: Tearing the basil releases more flavor than chopping.

Zesty and vibrant, this dish boasts a delightful contrast between the tender scallops and the al dente pasta, with bursts of sweetness from the tomatoes. Serve it with a sprinkle of freshly grated Parmesan or alongside a crisp white wine for an unforgettable meal.

Scallop and Bacon Mac and Cheese

Oh, the allure of combining the delicate sweetness of scallops with the smoky richness of bacon in a classic mac and cheese is simply irresistible. This dish elevates the comfort food staple to a luxurious meal, perfect for those evenings when only something decadent will do.

Ingredients

– Elbow macaroni – 2 cups
– Heavy cream – 1 cup
– Sharp cheddar cheese – 2 cups, shredded
– Scallops – 1 lb, patted dry
– Bacon – 6 slices, chopped
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a baking dish with butter.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the scallops and cook for 2 minutes on each side until golden. Remove and set aside.
5. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Gradually whisk in the shredded cheddar cheese until smooth.
6. Combine the cooked macaroni, bacon, scallops, and cheese sauce in the prepared baking dish. Season with salt and black pepper.
7. Bake for 20 minutes until the top is bubbly and slightly golden.
Tip: For an extra crispy top, broil for the last 2 minutes of baking.
Tip: Ensure scallops are patted dry before cooking to achieve a perfect sear.
Tip: Let the dish sit for 5 minutes after baking for the sauce to thicken.
Zesty and rich, this scallop and bacon mac and cheese offers a delightful contrast of textures, from the creamy pasta to the crispy bacon and tender scallops. Serve it straight from the oven for a comforting yet sophisticated dish that’s sure to impress.

Scallop Fra Diavolo with Angel Hair

Perfectly seared scallops meet their match in a fiery tomato sauce, draped over delicate angel hair pasta for a dish that’s as bold in flavor as it is elegant in presentation.

Ingredients

• Scallops – 1 lb
• Angel hair pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Crushed red pepper flakes – 1 tsp
• Tomato sauce – 2 cups
• Salt – ½ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the angel hair pasta to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Pat the scallops dry with paper towels to ensure a good sear, then season lightly with salt.
5. Sear the scallops in the hot oil for 2 minutes per side, until golden brown, then remove from the skillet and set aside.
6. In the same skillet, add minced garlic and crushed red pepper flakes, sautéing for 30 seconds until fragrant.
7. Pour in the tomato sauce, stirring to combine, and let simmer for 5 minutes to meld the flavors.
8. Drain the pasta, reserving ½ cup of the cooking water, then toss the pasta with the sauce, adding reserved water as needed to loosen the sauce.
9. Divide the pasta among plates, top with seared scallops, and garnish with chopped parsley.

Marvel at the contrast between the tender scallops and the al dente pasta, all brought together by a sauce that packs a punch. Serve with a crisp white wine to balance the heat, and don’t forget the crusty bread for sopping up every last bit of sauce.

Scallop and Asparagus Linguine

Nothing heralds the arrival of spring quite like the delicate pairing of scallops and asparagus, especially when tossed with al dente linguine in a dish that’s as effortless as it is elegant.

Ingredients

• Linguine – 8 oz
• Sea scallops – 1 lb
• Asparagus – 1 bunch
• Butter – 2 tbsp
• Garlic – 2 cloves
• White wine – 1/2 cup
• Lemon zest – 1 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, trim the tough ends off the asparagus and cut into 2-inch pieces. Pat the scallops dry with a paper towel to ensure a good sear.
3. Heat 1 tbsp of butter in a large skillet over medium-high heat. Add the asparagus and sauté for 3-4 minutes until bright green but still crisp. Remove and set aside.
4. In the same skillet, add the remaining butter and minced garlic, cooking for 30 seconds until fragrant. Increase heat to high and add the scallops, searing for 2 minutes per side until golden. Remove and set aside with the asparagus.
5. Deglaze the skillet with white wine, scraping up any browned bits, and reduce by half, about 2 minutes. Stir in the lemon zest, salt, and pepper.
6. Return the linguine to the pot, add the asparagus, scallops, and wine reduction, tossing gently to combine. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.

Just as the scallops offer a buttery contrast to the crisp asparagus, the linguine serves as the perfect canvas for this harmonious blend of flavors. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a drizzle of high-quality olive oil before serving.

Creamy Dill Scallop Farfalle

Venturing into the realm of seafood pasta, this dish combines the delicate sweetness of scallops with the aromatic freshness of dill, all enveloped in a luxuriously creamy sauce that clings perfectly to farfalle’s bow-tie shapes.

Ingredients

• Farfalle – 8 oz
• Sea scallops – 1 lb
• Heavy cream – 1 cup
• Fresh dill – 2 tbsp, chopped
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add farfalle and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While pasta cooks, pat scallops dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
3. Heat butter in a large skillet over medium-high heat until foaming. Add scallops, searing for 2 minutes per side until golden brown. Remove scallops from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add minced garlic, sautéing for 30 seconds until fragrant. Pour in heavy cream, stirring to combine with the garlic. Simmer for 3 minutes until slightly thickened.
5. Return scallops to the skillet, along with the cooked farfalle and chopped dill. Gently toss everything together for 2 minutes until evenly coated and heated through.
6. Divide among plates, garnishing with additional dill if desired. Serve immediately.

Delight in the harmonious blend of textures, from the tender scallops to the creamy sauce that clings to each piece of pasta. The fresh dill adds a bright contrast, making this dish a perfect balance of richness and freshness. For an extra touch of elegance, serve with a crisp white wine that complements the seafood’s sweetness.

Scallop and Sun-Dried Tomato Orzo

This elegant dish combines the delicate sweetness of scallops with the rich, tangy depth of sun-dried tomatoes, all nestled in a bed of perfectly cooked orzo. Today, we’re sharing a recipe that’s as simple to prepare as it is sophisticated, making it ideal for both weeknight dinners and special occasions.

Ingredients

• Orzo – 1 cup
• Scallops – 1 lb
• Sun-dried tomatoes – ½ cup, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh basil – ¼ cup, chopped
• Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Cook for 2 minutes on each side, or until golden brown and just opaque in the center. Remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp of olive oil and the minced garlic. Sauté for 30 seconds until fragrant, then add the chopped sun-dried tomatoes. Cook for another minute to warm through.
5. Return the cooked orzo to the pot. Add the sun-dried tomato mixture, fresh basil, and grated Parmesan cheese. Stir gently to combine.
6. Divide the orzo mixture among plates and top with the seared scallops. Serve immediately.

The orzo is creamy yet retains a slight bite, beautifully complementing the tender scallops and the vibrant burst of flavor from the sun-dried tomatoes. For an extra touch of elegance, garnish with a drizzle of high-quality olive oil and a sprinkle of fresh basil leaves.

Scallop and Roasted Garlic Rigatoni

Perfectly seared scallops meet their match in this Scallop and Roasted Garlic Rigatoni, a dish that marries the sweetness of the sea with the deep, caramelized notes of roasted garlic for a pasta that’s both luxurious and comforting.

Ingredients

• Rigatoni – 12 oz
• Scallops – 1 lb
• Garlic – 1 head
• Olive oil – 3 tbsp
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parsley – ¼ cup, chopped

Instructions

1. Preheat oven to 400°F. Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
3. Pat scallops dry with paper towels. Season with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear scallops for 2 minutes per side until golden. Remove and set aside.
4. In the same skillet, add remaining olive oil and butter. Squeeze roasted garlic cloves into the skillet, mashing into a paste. Cook for 1 minute.
5. Add cooked rigatoni and reserved pasta water to the skillet. Toss to coat, adding more pasta water if needed for creaminess.
6. Return scallops to the skillet, gently tossing to warm through. Sprinkle with parsley before serving.

Lusciously creamy with a hint of sweetness from the scallops and a robust garlic flavor, this dish is a testament to the beauty of simple ingredients. Serve with a crisp white wine and a sprinkle of red pepper flakes for those who favor a bit of heat.

Scallop and Zucchini Noodle Bowl

Nothing elevates a simple weeknight dinner quite like the delicate flavors of scallops paired with the fresh crunch of zucchini noodles. This Scallop and Zucchini Noodle Bowl is a testament to how minimal ingredients can come together to create a dish that’s both luxurious and comforting.

Ingredients

• Scallops – 1 lb
• Zucchini – 2 large
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon – 1, juiced

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat scallops dry with paper towels to ensure a good sear, then season both sides with salt and black pepper.
3. Add scallops to the skillet, searing for 2 minutes on each side until golden brown. Remove and set aside.
4. Using a spiralizer, turn zucchini into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler can create wide ribbons.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Add zucchini noodles, tossing gently for 2 minutes until just softened but still crisp. Tip: Overcooking zucchini noodles can make them watery.
7. Return scallops to the skillet, drizzle with lemon juice, and toss everything together for 1 minute to combine flavors.
8. Serve immediately. Tip: For an extra touch of elegance, garnish with thinly sliced lemon rounds or a sprinkle of fresh herbs.

Gloriously light yet satisfying, this dish offers a perfect balance of tender scallops and crisp zucchini noodles, with a bright finish from the lemon. Consider serving it in shallow bowls to showcase its vibrant colors and textures.

Scallop and Clam Linguine in White Sauce

This Scallop and Clam Linguine in White Sauce is a luxurious yet approachable dish that marries the delicate sweetness of seafood with the rich, creamy embrace of a perfectly balanced white sauce. The harmony of flavors and textures makes it a standout choice for both weeknight dinners and special occasions.

Ingredients

• Linguine – 8 oz
• Scallops – ½ lb
• Clams – ½ lb
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Heavy cream – 1 cup
• White wine – ½ cup
• Parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp of butter and sear the scallops for 2 minutes on each side until golden. Remove and set aside.
3. In the same skillet, add the remaining butter and minced garlic. Sauté for 30 seconds until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the clams and white wine to the skillet. Cover and cook for 5 minutes until the clams open. Discard any unopened clams.
5. Stir in the heavy cream, salt, and black pepper. Simmer for 3 minutes until the sauce slightly thickens. Tip: Adjust the sauce consistency with reserved pasta water if needed.
6. Return the scallops and linguine to the skillet. Toss gently to coat in the sauce. Tip: Use tongs for even distribution of sauce and seafood.
7. Garnish with chopped parsley before serving.

Perfectly al dente linguine cradles the tender scallops and briny clams, all enveloped in a velvety white sauce that’s rich without being overpowering. Serve this dish with a crisp white wine and a side of crusty bread to soak up every last drop of the delectable sauce.

Summary

Yum! These 18 Creamy Scallop Pasta Delights offer a treasure trove of flavors to explore. Perfect for home cooks looking to impress or simply treat themselves, each recipe promises a delicious adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!