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Creamy Garlic Parmesan Scallops & Pasta

Creamy Garlic Parmesan Scallops & Pasta
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Creamy Garlic Parmesan Scallops & Pasta is a quick and decadent dinner combining tender seared scallops with a luscious garlic-infused cream sauce and perfectly cooked pasta. This elegant yet comforting dish delivers restaurant-quality flavors in under 30 minutes, perfect for busy weeknights, special occasions, or impressing guests with minimal effort.

Ingredients

Main Ingredients

  • Sea Scallops – 12 large, fresh or thawed
  • Pasta of Choice (linguine or fettuccine recommended) – 8 ounces
  • Garlic Cloves – 3 cloves, minced
  • Heavy Cream – 1 cup
  • Parmesan Cheese – 3/4 cup, freshly grated
  • Butter – 2 tablespoons
  • Olive Oil – 1 tablespoon
  • Fresh Parsley or Basil – 2 tablespoons, chopped
  • Lemon Juice – 1 tablespoon, fresh
  • Salt – to taste
  • Black Pepper – to taste

Instructions

  1. Prepare the Pasta: Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving about 1/4 cup of pasta water to loosen the sauce later if needed.
  2. Sear the Scallops: Pat scallops dry with paper towels and season lightly with salt and pepper. Heat butter and olive oil in a large skillet over medium-high heat. Sear scallops for about 2 minutes per side until golden brown and just cooked through. Remove scallops from skillet and keep warm.
  3. Make the Creamy Garlic Parmesan Sauce: Lower the heat to medium and add minced garlic to the same skillet. Sauté until fragrant but not browned, about 1 minute. Stir in heavy cream and bring to a gentle simmer. Whisk in freshly grated Parmesan cheese until melted and smooth. Season with salt, pepper, and a splash of lemon juice to balance the richness.
  4. Combine Pasta and Scallops: Add the cooked pasta to the sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time to loosen it. Gently fold in the seared scallops and sprinkle with fresh parsley before serving.

Notes

  • Dry Your Scallops Well: Moisture prevents a good sear, so pat scallops with paper towels before cooking.
  • Don’t Overcook Scallops: Remove from heat as soon as centers turn opaque for tender texture.
  • Use Fresh Parmesan: Pre-grated cheese may not melt as smoothly or flavor the sauce as deeply.
  • Reserve Pasta Water: Starchy water helps sauce cling to pasta and maintains silky texture.
  • Lemon Juice Balances Richness: Adds acidity to brighten the creamy sauce and complement scallops.

Nutrition

Keywords: scallops, garlic, parmesan, creamy sauce, pasta, linguine, fettuccine, seafood pasta, quick dinner, easy recipe

Find it online: https://lillysplate.com/creamy-garlic-parmesan-scallops-pasta/