The Pioneer Woman Tasty Kitchen
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Scallops ‘n Pasta

4.92 Mitt(s) 13 Rating(s)13 votes, average: 4.92 out of 513 votes, average: 4.92 out of 513 votes, average: 4.92 out of 513 votes, average: 4.92 out of 513 votes, average: 4.92 out of 5

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Level: Easy

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Description

A super-easy and quick 15-minute seafood pasta dish. This recipe uses giant scallops, but you could also use shrimp.

Ingredients

  • 4 ounces, weight Dried Pasta Of Your Choice
  • 10 whole Giant Dry-packed Sea Scallops Or Jumbo Shrimp
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 clove Garlic, Finely Diced
  • 1 whole Tomato, Chopped
  • 1 cup White Wine, Beer, Or Vegetable Stock
  • 1 sprig Parsley, Finely Minced
  • Just A Bit Of Freshly Squeezed Lemon Juice
  • Salt And Pepper

Preparation

1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.

2. In the meantime, prep all the ingredients and have them at the ready nearby. For the scallops (or shrimp), use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.

3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (1 1/2 minutes if using smaller pieces of scallops or shrimp) then flip and cook for another 1-2 minutes until cooked through. Remove to a plate.

4. Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.

5. Turn the heat to high and add in the white wine (or beer or vegetable stock). Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops.

16 Comments

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Mel W on 5.14.2010

This was DELICIOUS. We made shrimp instead of scallops and let it cook for longer. I am making it again tonight!

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jlarose87 on 5.3.2010

Fresh scallops were on sale at the grocery store so I decided to try this recipe– I didn’t expect my scallops to turn out as good as pictured, but they did! Beautiful and delicious. Thanks!

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MaryAnn Guglielmo on 4.13.2010

I made this following the recipe exactly, but added a couple shakes of red pepper flakes, about half a pound of fresh shrimp, and about 3/4 of a bunch of fresh asparagus, sliced into 1″ sections (added when I added the tomatoes to the pan).
It was so amazing! everyone raved! My hubby had never eaten sea scallops before, and he had thirds!! (I had doubled the recipe)
thanks SO much for a wonderful new addidtion to my ‘standards’!

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fiberosity on 4.12.2010

So good! I just made this tonight. I added a bit more (okay a LOT more) garlic and some finely sliced shallots. Very good and even DH who is not a big scallop fan thought it was fantastic.

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MissingMyNoni on 4.10.2010

The whole family (including 3 and 5 year olds) loved this. We used spinach fettuccini noodles. Very good!

13 Reviews

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Shasha on 2.24.2013

This was great! I actually added some crushed red pepper flakes and it turned out way too spicy for my family’s taste, but it was delicious nonetheless. That’s how great this recipe was :)

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Micky on 11.27.2012

Delicious!! This was a quick and easy recipe for my family and it was on the lighter side so my wife was super thrilled!! Thanks so much!

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kender3 on 3.13.2012

Scallops were seared nicely and enjoyable. Sauce just tasted like butter.

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Morgan Forrest on 9.30.2011

Incredibly delicious and simple. First time ever making scallops and they turned out amazing! Definitely will make this many more times!

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Rebecca on 6.7.2011

This was super good and really easy. Just keep an eye on the scallops but otherwise, you can’t mess it up. Delish and a perfect Spring/Summer recipe to go with your white wine.

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