There’s something about this creamy scallop pasta that makes even a regular Tuesday feel like a special occasion. The buttery garlic sauce clings to the noodles, the scallops are golden on the outside and soft like butter inside, and when you pair it with a glass of wine and some crusty bread… that’s it. You’re not just eating at home—you’re treating yourself.
This is the kind of dish I pull out when I want to feel a little fancy without going overboard. It looks impressive (and tastes even better), but it’s surprisingly quick to make. Honestly, if you can boil pasta and sear shrimp, you’ve got this in the bag.
Why This Pasta Always Feels Special
Even though it’s made with pantry basics—cream, garlic, pasta—there’s a quiet elegance to this dish. The seared scallops are the real star. They sit on top like little golden crowns, and that garlic cream sauce? So good I’ve caught myself wiping the plate with bread.
This is one of those recipes I come back to whenever I want to make a good impression. I’ve served it for dinner guests, made it for date nights at home, and even treated myself on solo evenings when I just wanted something comforting and luxurious. It always hits.
Let’s Talk Scallops (Don’t Be Nervous!)
If the thought of cooking scallops stresses you out—trust me, I’ve been there. The first time I tried to cook them, I overcooked them into rubbery hockey pucks. But once I got the hang of it, I realized they’re actually quick and forgiving—as long as you follow a few simple steps.
Here’s how I get that beautiful golden sear:
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Pat the scallops really dry—like, really dry. Moisture is the enemy of searing.
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Get your pan hot before the scallops go in. I usually heat it on medium-high and wait till a drop of water sizzles right off.
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Salt them just before they hit the pan. Not earlier.
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I place them in the pan like I’m looking at a clock—starting at 12 and working around. That way I know which one went in first, and I don’t overcook anything.
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Once they’re in, don’t poke them. Let them sit for at least 90 seconds before flipping.
They only need about 3 to 4 minutes total. That’s it! Perfect every time.
Some Handy Ingredient Notes and Swaps
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Scallops: I love using big sea scallops—they’re meaty and hold up well in the pan. Bay scallops are fine too but cook super fast, so keep an eye on them.
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Pasta: Spaghetti works great, but I’ve also used linguine and fettuccine with good results. If you’re using something delicate like angel hair, start the sauce earlier since the pasta will cook in a flash.
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Garlic: I’m a garlic lover, so I go heavy—but feel free to tone it down if you’re not. Grating it gives you a punchier flavor.
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Cream: Stick with heavy cream for a rich, thick sauce. If you only have half and half, you’ll need a bit of cornstarch to thicken it up.
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Wine: I often use dry white wine, but I’ve also splashed in brandy or vermouth when that’s all I had on hand. If you’re avoiding alcohol, low-sodium broth works just fine.
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Dill: Fresh dill adds something really special here, especially with the lemon. Thyme or parsley are great backups.
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Lemon juice: That squeeze of lemon brightens the whole dish. Don’t skip it if you can help it.
What I Usually Serve With This
I like to keep things simple since the pasta is already rich and flavorful.
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A fresh green salad tossed with a sharp vinaigrette balances the creaminess.
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Crusty bread like ciabatta or pane di casa is perfect for mopping up that sauce. Don’t waste a drop.
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And if it’s a cozy evening, I’ll light a candle, pour a glass of wine, and just enjoy the quiet moment. That’s dinner done right.
Wine Pairing Ideas
I’ve tried a few combinations, and here’s what I’ve liked the most:
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A buttery Chardonnay feels like it was made for this dish—rich meets rich.
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Pinot Grigio or Sauvignon Blanc adds a zesty contrast if you want to cut through the creaminess.
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If you’re more of a red wine person, a chilled Pinot Noir actually works really well.
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And if you’re celebrating something (or just feel like it), a rosé champagne is downright luxurious. That’s usually my pick.
Final Thoughts
This creamy scallop pasta isn’t just another seafood recipe—it’s a little reminder that we all deserve a treat sometimes. It’s easy enough for a weeknight, impressive enough for guests, and comforting enough to curl up with at the end of a long day.
And once you master those scallops (which you absolutely will), you’ll find yourself coming back to this dish again and again—just like I do.
Let me know how yours turns out, and don’t forget the bread.
Creamy Bay Scallop Pasta
Golden-seared scallops tossed with spaghetti in a velvety garlic cream sauce—this dreamy dish feels like something you'd order at a fancy bistro, but it's surprisingly simple to pull off at home. It's one of my favorite go-to recipes when I want to treat myself (or impress someone) without spending hours in the kitchen. Serve it up with a crisp green salad and a slice of bread to wipe up every drop of sauce.
Ingredients
- 12 oz dried spaghetti
- 1 ¼ lb scallops (patted dry)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large garlic cloves, minced
- ¼ cup dry white wine (or substitute low-sodium broth or vermouth)
- 1 ½ cups heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh dill (or ½ tsp dried)
- 2 tablespoons chopped parsley (for garnish)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon salt (for pasta water)
Instructions
- Start by placing your scallops on a paper towel to ensure they’re dry—this helps them get that beautiful golden sear.
- Bring a large pot of water to a boil, salt it generously, and cook the spaghetti until just shy of al dente (about a minute less than package instructions). Before draining, scoop out 1½ cups of the pasta water and set it aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the scallops lightly with salt, then place them in the hot pan in a single layer. Let them sear without moving for about 90 seconds, then flip and cook for another 60 seconds. Once they’re golden and opaque, transfer them to a plate.
- Lower the heat to medium and melt the butter in the same skillet. Add the garlic and sauté for about a minute until fragrant.
- Pour in the white wine and let it simmer for 2 minutes, scraping up any bits stuck to the pan. Stir in the heavy cream and let it bubble gently for another 2 minutes.
- Add the lemon juice and chopped dill, then toss in the drained pasta, gently stirring to coat. If the sauce feels too thick, loosen it with a splash or two of the reserved pasta water.
- Return the scallops (and any juices) to the pan and stir gently to warm them through—just about a minute. Season the dish with salt and pepper to taste.
- Finish with a sprinkle of fresh parsley before serving.
Notes
- Large sea scallops work best for searing, but bay scallops can be used too—just reduce the cook time.
- Feel free to swap the spaghetti with linguine or fettuccine.
- No wine? Use dry vermouth or a splash of low-sodium broth.
- If using half-and-half instead of heavy cream, you might need a bit of cornstarch to thicken the sauce.
- Don’t skip the lemon—it brightens the richness of the cream beautifully.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 717Total Fat 46gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 18gCholesterol 174mgSodium 2683mgCarbohydrates 38gFiber 1gSugar 4gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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