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Seared Scallops with Creamy Garlic Pasta


Seared Scallops with Creamy Garlic Pasta


For the Scallops:

  • 1 pound sea scallops, patted dry
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Creamy Garlic Sauce:

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the Pasta:

  • 8 ounces fettuccine or linguine
  • Salt, for the pasta water


  1. Prepare the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Prepare the Scallops:
    • Pat the scallops dry with paper towels. Season both sides with salt and pepper.
    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the butter and allow it to melt.
    • Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
  3. Make the Creamy Garlic Sauce:
    • In the same skillet, add the butter and minced garlic. Saut√© for about 1 minute until fragrant.
    • Pour in the heavy cream and bring to a simmer.
    • Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
  4. Combine and Serve:
    • Add the cooked pasta to the skillet and toss to coat in the creamy garlic sauce.
    • Arrange the seared scallops on top of the pasta and sauce.
    • Garnish with chopped fresh parsley.

Enjoy your seared scallops with creamy garlic pasta!

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