Simple Scallop Pasta Recipe Ideas | Wild Alaskan Company

The best pasta and seafood recipes are the ones that elevate even the simplest preparations with fresh, flavorful fish and shellfish.

Served with scallops that are perfectly cooked, pasta recipes of all kinds — saucy, light, creamy, spiced — become divine meals that are fancy enough for a special occasion but simple enough that you’ll be able to treat yourself to easy, elegant pasta and scallop recipes any day of the week.

Choosing the Best Scallops

Fresh bay scallops or sea scallops, shucked right off the boat, are sweet, succulent, and rich in flavor. But so are frozen scallops, which you can have stashed in your freezer to use at your convenience.

Since they are both great options, when deciding between the two, the main thing to consider is your proximity to the harvest: If you’re not lucky enough to enjoy scallops that have been harvested steps from your door, you’re going to get the best quality, freshest product when you purchase frozen scallops. Like other shellfish, shucked scallops are highly perishable. Flash-freezing the weathervane scallops preserves them at the peak of freshness.

More importantly than whether you’re buying frozen or not, however, is to find out if they are “wet” or “dry” scallops. Wet scallops are usually treated with chemical preservatives that extend their shelf life and force them to retain water, plumping them up with water weight. The preservatives can leave behind a rubbery texture to the scallops, and the excess moisture makes them nearly impossible to sear.

Dry scallops are pure and unadulterated. When processed efficiently, dry scallops retain their natural moisture content and tender texture. They also sear effortlessly — you only need a hot pan and a few minutes to get that yummy golden crust to form on dry scallops.

What Type of Pasta Is Best with Scallops?

In classic Italian culinary tradition, when choosing a shape of pasta for pasta dishes of any kind, you’ll generally want to match up the shape of the noodle with the type of sauce you’re using for the most cohesive dish.

Noodle-type pastas like linguine or spaghetti are classic choices when cooking seafood in lighter sauces, regardless of which type of seafood you’re using. For saucier or more textured pasta dishes, shaped pastas like rigatoni, orecchiette, and farfalle are able to hold sauce and ingredients better.

There are an infinite number of pasta shapes out there, many with regional origins, so don’t feel limited by these suggestions. Ultimately, as long as you’re cooking the pasta al dente and the scallops until they’re just opaque, it doesn’t really matter which pasta you use.

Ground Rules for Cooking Scallops

To cook delicious, perfectly seared scallops every time for a variety of scallop pasta recipes, there are a couple of ground rules you’ll want to observe while prepping and cooking them.

Pat the scallops dry.

Never skip this step! You absolutely must pat scallops dry with a tea towel or paper towel to remove excess moisture from the surface. This allows them to get a great sear as they cook. Skipping this step, on the other hand, will practically guarantee that the scallops will steam and stick to the pan, rather than develop a golden crust.

Defrost frozen scallops the right way.

The prep time with frozen scallops is a bit longer, as you’ll ideally defrost them overnight in the refrigerator. To defrost a block of sea or bay scallops that are frozen without package directions detailing how to do so, you’re basically thawing them out the same way you would defrost most varieties of seafood, but you really want to make sure they’re not sitting in liquid as they thaw; check out our guide to frozen scallops for a more detailed overview on how to set this up. Once defrosted, treat these scallops the same way you’d treat freshly shucked scallops by patting them dry with a tea towel or paper towel before cooking.

Preheat your pan.

Before you actually put scallops onto any skillet, the skillet needs to be sufficiently preheated over medium-high to high heat, depending on how hot your range gets — practically smoking hot. This will ensure that you get a proper sear on the scallops. And since you’re using high heat, you absolutely must use a high-heat cooking oil (vegetable, canola, sunflower, and peanut oil are all good options) so that the oil doesn’t burn in such a hot pan; add this oil once the pan has preheated, and wait until the oil is shimmering hot before you begin cooking the scallops.

Don’t overcrowd the pan.

When cooking a large amount of scallops, you may need to sear them in batches so that they’re not crowded in a pan. The scallops will release moisture as they sear, so this ensures that the moisture cooks up and out of the pan; crowding the pan leads to steamed, not seared, scallops.

Don’t overcook the scallops.

Overcooked scallops are rubbery. There’s no way to really salvage them once they are past the point of no return, so always err on the side of underdone if you’re not sure about cook time. Generally, it takes 2 to 3 minutes to sear one side of the scallop; flip the scallop once it has seared and allow it to cook for just another minute or so, depending on the size of the scallop, until it is just opaque through the center. Then remove from the heat immediately and serve seared side up.

Delicious (and Easy) Scallop Pasta Recipes

Seared scallops on pesto pasta

For an incredibly easy, flavor-forward pairing of scallops and pasta dish, you don’t need much more than great scallops, a box of noodles, and a jar of pesto. But since the ingredient list for this dish is so minimal, make sure to use good-quality ingredients for best results. And while not essential, stirring in a little fresh basil and parmesan before serving helps to intensify the flavors of pesto in the dish.

Calories per serving: 440 kcal
Fat: 16 grams
Carbohydrates: 45 grams
Protein: 25 grams

Ingredients:

Pasta noodles (spaghetti, linguine, or angel hair pasta)

Scallops

Sea salt and freshly-ground black pepper

High-heat cooking oil (vegetable, peanut, or grapeseed oil are good options)

Pesto, homemade or store-bought

Extra virgin olive oil

Fresh basil and parmesan cheese, for serving

Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions.
Meanwhile, preheat a large skillet (cast iron, or any heavy-bottomed pan) over medium-high to high heat. While skillet is heating up, pat your scallops dry to remove any excess liquid from the surface with a tea towel or paper towel. Season scallops with salt and pepper.
Once skillet is practically smoking hot, add enough high-heat cooking oil to just cover bottom of pan. Once the oil begins to shimmer, carefully place scallops in pan without overcrowding, and sear undisturbed for 2 to 3 minutes or until the first side has developed a golden brown crust. Then, flip and cook for another minute or two (depending on the size of the scallops) until just opaque through the centers. Do this in batches if necessary. Move to a serving platter, seared side up, and set aside.
Drain pasta and transfer to a serving bowl. Add just enough pesto to coat the pasta, then drizzle with extra virgin olive oil and stir to combine. Serve pasta while hot, with scallops arranged on top, garnished with basil chiffonade and freshly grated parmesan cheese.

Garlic and White Wine Scallop Pasta

If you have decadent tastes, you’ll appreciate this recipe for scallop pasta with garlic, white wine, and cream. While you generally want to stick to lighter elements when cooking with good quality scallops, don’t shy away from pairing up scallops with cream, in moderation. In this particular recipe, the acidity of the white wine in the creamy sauce balances out the richness of heavy cream, while a handful of herbs adds flavorful nuance to the finished pasta sauce.

Calories per serving: 490 kcal
Fat: 22 grams
Carbohydrates: 45 grams
Protein: 25 grams

Ingredients:

Pasta noodles (spaghetti, linguine, or chitarra)

Scallops

Sea salt and freshly-ground black pepper

High-heat cooking oil (vegetable, peanut, or grapeseed oil are good options)

Unsalted butter

A couple garlic cloves, thinly sliced

Shallot, finely chopped

Splash of white wine

Heavy cream

Fresh herbs (basil, parsley, and/or chives)

Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions, until just al dente.
Meanwhile, preheat a large skillet (cast iron, or any heavy-bottomed pan) over medium-high to high heat. While skillet is heating up, pat your scallops dry to remove any excess liquid from the surface with a tea towel or paper towel. Season scallops with salt and pepper.
Once skillet is practically smoking hot, add enough high-heat cooking oil to just cover bottom of pan. Once the oil begins to shimmer, carefully place scallops in pan without overcrowding, and sear undisturbed for 2 to 3 minutes or until the first side has developed a golden brown crust. Then, flip and cook for another minute or two (depending on the size of the scallops) until just opaque through the centers. Do this in batches if necessary. Move to a plate, seared side up, and set aside.
Briefly allow skillet to cool, then wipe out with a paper towel. Over medium heat, add a tablespoon or so of butter to the pan and cook until foam subsides. Add shallots and garlic to butter and cook until fragrant and softened, a few minutes. Deglaze pan with a splash of white wine, scraping any browned bits from surface of pan.
Simmer until wine has nearly cooked off, then add a generous splash of heavy cream, along with any juices that have collected on plate where scallops have been resting. Reduce until thick enough to coat back of wooden spoon, then season to taste with salt and pepper.
Drain pasta and transfer to pan with cream sauce, tossing well to coat. Stir in a generous handful of fresh herbs, then serve pasta while hot, with scallops arranged on top.

Lemon Garlic Scallop Pasta

This simple recipe for a lemon-garlic scallop pasta is herbaceous and bright, perfect for a summer night. Fresh, tender green herbs are what elevate the dish from basic to bold. And by changing up the herbs, you can completely change up the flavor profile of the dish to suit your mood.

Calories per serving: 350 kcal
Fat: 8 grams
Carbohydrates: 40 grams
Protein: 23 grams

Ingredients:

Pasta noodles (spaghetti, linguine, or angel hair pasta)

Scallops

Sea salt and freshly-ground black pepper

High-heat cooking oil (vegetable, peanut, or grapeseed oil are good options)

Extra virgin olive oil

Pinch of red pepper flakes

A couple of garlic cloves, thinly sliced

Lemon zest from a lemon

Fresh herbs (parsley, chives, dill, and/or mint)

Freshly squeezed lemon juice

Lemon wedges, for serving

Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions.
Meanwhile, preheat a large skillet (cast iron, or any heavy-bottomed pan) over medium-high to high heat. While pan is heating up, pat your scallops dry to remove any excess liquid from the surface with a tea towel or paper towel. Season scallops with salt and pepper.
Once skillet is practically smoking hot, add enough high-heat cooking oil to just cover bottom of pan. Once the oil begins to shimmer, carefully place scallops in pan without overcrowding, and sear undisturbed for 2 to 3 minutes or until the first side has developed a golden brown crust. Then, flip and cook for another minute or two (depending on the size of the scallops) until just opaque through the centers. Do this in batches if necessary. Move to a serving platter, seared side up, and set aside.
In a separate pan, heat up a tablespoon or two of extra virgin olive oil and a pinch of red pepper flakes over medium-low heat. When oil is warm, add sliced garlic to pan and cook until fragrant and just beginning to turn golden. Do not overcook garlic, as its flavor can become bitter when browned. Set aside.
Drain pasta and transfer to pan with garlic and oil, along with lemon zest and fresh herbs. Season to taste with salt, pepper, and a bit of lemon juice, then toss to coat thoroughly. Divide pasta and scallops evenly among individual bowls. Serve with a wedge of lemon and top with an extra drizzle of olive oil.

Pan-Seared Scallops in Pasta

A little broth goes a long way in creating a savory pasta sauce to serve with pan-seared scallops. In this case, homemade stock is essential for the best flavor: Use it to finish cooking the pasta noodles, which will soak up all that goodness.

Calories per serving: 360 kcal
Fat: 9 grams
Carbohydrates: 45 grams
Protein: 23 grams

Ingredients:

Pasta noodles (spaghetti, linguine, or capellini)

Scallops

Sea salt and freshly-ground black pepper

High-heat cooking oil (vegetable, peanut, or grapeseed oil are good options)

Butter

Pinch of red pepper flakes

A couple of garlic cloves, minced

Homemade spot prawn, fish, veggie, or chicken broth

Capers, drained

Lemon wedges, for serving

Bring a large pot of salted water to a rolling boil. Cook pasta until just slightly underdone.
Meanwhile, preheat a large skillet (cast iron, or any heavy-bottomed pan) over medium-high to high heat. While pan is heating up, pat your scallops dry to remove any excess liquid from the surface with a tea towel or paper towel. Season scallops with salt and pepper.
Once skillet is practically smoking hot, add enough high-heat cooking oil to just cover bottom of pan. Once the oil begins to shimmer, carefully place scallops in pan without overcrowding, and sear undisturbed for 2 to 3 minutes or until the first side has developed a golden brown crust. Then, flip and cook for another minute or two (depending on the size of the scallops) until just opaque through the centers. Do this in batches if necessary. Move to a plate, seared side up, and set aside.
Briefly allow skillet to cool, then wipe out with a paper towel. Over medium heat, add a tablespoon or so of butter and pinch of red chili flakes to the pan and cook until foam subsides. Add garlic to butter and cook until just fragrant, about a minute. Deglaze pan with a generous splash of broth, scraping any browned bits from surface of pan, and simmer for a few minutes until reduced.
Drain pasta, reserving a cup of pasta water. Add pasta to pan along with any juices that have collected on scallop plate, then pour in enough pasta water to partly submerge the noodles. Stir constantly and simmer until liquid is slightly thickened and pasta is cooked al dente. Mix in capers, then season to taste with salt and pepper, tossing to coat. Divide pasta and scallops evenly among individual bowls. Serve with a wedge of lemon.

Sea Scallops and Angel Hair Pasta

Calories per serving: 380kcal
Fat: 8 grams
Carbohydrates: 50 grams
Protein: 24 grams

Ingredients:

Angel hair pasta (capelli d’angelo or capellini)

Scallops

Sea salt and freshly-ground black pepper

High-heat cooking oil (vegetable, peanut, or grapeseed oil are good options)

Extra virgin olive oil

Pinch of red chili flakes

A couple of garlic cloves, minced

Ripe cherry tomatoes, halved

Fresh herbs, finely chopped (basil, mint, chives, and/or parsley)

Bring a large pot of salted water to a rolling boil. Meanwhile, in a medium bowl, toss a generous handful or two of halved cherry tomatoes with a teaspoon of salt and set aside.
While water is heating up, preheat a large skillet (cast iron, or any heavy-bottomed pan) over medium-high heat. Pat your scallops dry to remove any excess liquid from the surface with a tea towel or paper towel. Season scallops with salt and pepper.
Once skillet is practically smoking hot, add enough high-heat cooking oil to just cover bottom of pan. Once the oil begins to shimmer, carefully place scallops in pan without overcrowding, and sear undisturbed for 2 to 3 minutes or until the first side has developed a golden brown crust. Then, flip and cook for another minute or two (depending on the size of the scallops) until just opaque through the centers. Do this in batches if necessary. Move to a plate, seared side up, and set aside.
Briefly allow skillet to cool, then wipe out with a paper towel. Over medium-low heat, warm up a tablespoon or so of olive oil and pinch of red chili flakes. Add garlic to warm oil and cook until just fragrant, about a minute. Add cherry tomatoes and any liquid from the bowl, as well as any juices that have collected on the scallop plate, to the skillet and simmer gently for a few minutes.
Meanwhile, add pasta to boiling water and cook for 2 or 3 minutes, or until just al dente. Reserve a cup of pasta water and drain noodles, then transfer cooked pasta to skillet. Add enough pasta water to create a saucy emulsion, simmering just long enough to bring the sauce together. Toss well to coat, then transfer to a serving bowl. Stir in a handful of fresh herbs and an extra drizzle of olive oil, and enjoy immediately with seared scallops.

Want More Scallop Dishes?

We’re not going to stop you from eating scallops and pastas all day, every day. But you’ll probably want to change things up and explore other easy ways to enjoy scallops, so here are a few ideas to get you started:

Embrace a classic, no-frills seared scallop dish. Simply pan-sear scallops in a hot pan until they develop a crispy, golden crust and serve alongside sauteed veggies or on a bed of salad greens.
Cooking for a crowd? Rather than cooking a high volume of scallops in batches on your stovetop, try baking scallops in a casserole dish, topped with crusty breadcrumbs, butter, and herbs.
For a fancy-casual meal, load up a buttered roll with fried or seared scallops and elevated sandwich fixings.

Fresh Fish Delivered Monthly

A Wild Alaskan Company membership gives you sustainable, seasonal access to weathervane scallops harvested from responsibly-managed Alaskan fisheries. Weathervane scallops are an especially sweet and succulent variety of shellfish that transform even the most humble pasta dishes into exquisite meals. Visit the Wild Alaskan Company home page to find out how a sustainable seafood membership works.