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A super-easy and quick 15-minute seafood pasta dish. This recipe uses giant scallops, but you could also use shrimp.
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.
17 Comments
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Tara on 9.6.2018
I made this recipe last night- it was delicious. I used vegetable bouillon and water for the stock, and added a small bit of searing flour and cream that I had on hand to thicken the sauce up a bit. I also added a cup of frozen peas and topped it with shaved Parmesan cheese. I’ll definitely make this again- it’s one of those recipes you can whip up so easily. Thank you!
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!
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!
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’!
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.