I still remember the first time I made this creamy scallop spaghetti — it was a rainy Thursday night, and I wanted something comforting but a little fancy. By the time I sat down with that bowl of garlicky, creamy pasta and a glass of crisp white wine, I felt like I’d treated myself to a restaurant dinner without ever leaving the house. That’s exactly what this recipe is — easy enough for a weeknight but special enough to feel like an occasion.
With just 20 minutes, a handful of pantry staples, and good scallops, you’ll have a silky garlic cream sauce coating perfectly cooked spaghetti, topped with tender, golden-brown scallops. It’s a little indulgent, but in the best way possible.
Why This Recipe Is a Keeper
This scallop pasta has become one of my go-to dinners because:
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It’s quick but feels fancy. Perfect for a weeknight pick-me-up or date night at home.
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The sauce is creamy but not heavy. Garlic, butter, and parmesan give it richness without making you feel weighed down.
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Scallops cook in minutes. They look impressive, but they’re actually one of the easiest proteins to master.
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It doubles beautifully. If you’re cooking for more people, just scale it up — no extra fuss.
I’ve made this for quiet dinners for two, for family celebrations, and even just for myself with a Netflix queue ready. It always delivers.
Choosing and Prepping Scallops
I’ve learned that good scallops make all the difference. Here’s how I shop for and prep them:
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Type: Go for sea scallops. Bay scallops are better for chowders because they’re smaller and overcook too easily in this dish.
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Dry vs. wet: Always pick “dry” scallops if you can. They sear beautifully and don’t have that slightly odd aftertaste that “wet” scallops can have.
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Fresh or frozen: Fresh scallops are wonderful, but frozen ones are just fine if you thaw them right.
Quick thaw tip: If you forgot to take them out the night before (been there more than once!), place the bag in a bowl of cold water for 20–30 minutes. Pat them dry before cooking — this step is the secret to that golden crust.
Getting the Pasta and Sauce Just Right
A little attention here makes this dish taste like you spent way more effort than you actually did.
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Pasta: Use a good-quality spaghetti or linguine. Cook it just under al dente because it’ll finish cooking in the sauce.
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Pasta water: Save at least a cup. This starchy magic water helps you loosen the sauce and make it cling perfectly to the noodles.
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Garlic and butter: Keep the heat medium to low when sautéing garlic so it doesn’t burn. Burnt garlic can make the sauce bitter, and we want mellow, sweet garlic here.
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Milk and parmesan: Use room-temperature milk to keep the sauce silky, and don’t skimp on freshly grated parmesan — it melts smoother than pre-shredded cheese.
I’ve tried swapping in a splash of white wine instead of stock when I have an open bottle. It adds a lovely depth to the sauce, so if you’re sipping while you cook, share a little with the pan.
Nailing That Golden Sear
If there’s one thing that makes people nervous, it’s cooking scallops. But trust me, with a hot pan and a little patience, you’ll nail it.
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Pat scallops dry and season with salt and pepper right before they hit the pan.
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Heat your pan until it’s hot enough that the butter foams and sizzles.
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Place the scallops in and don’t move them until they naturally release — that’s when they’re ready to flip.
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They only need about 1–2 minutes per side. Overcooking is the only real way to ruin them.
That buttery brown crust? It’s pure magic and pairs so well with the creamy pasta.
Serving Ideas
This pasta is a star all on its own, but sometimes I like to add a little something extra:
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Roasted broccolini — the crisp greens balance the creamy sauce.
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Simple green salad — dressed lightly with lemon vinaigrette.
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Garlicky green beans — quick to sauté while the pasta cooks.
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Spinach in the pasta — toss in a handful with the parmesan if you want greens but don’t want extra dishes.
And yes, it’s wonderful with a chilled glass of sauvignon blanc or pinot grigio — but a sparkling water with lemon feels just as fancy if that’s more your style.
Storage and Reheating Tips
This pasta is best fresh, but if you’ve got leftovers (lucky you):
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Store in an airtight container in the fridge for up to 2 days.
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Reheat gently on the stove over low heat with a splash of milk or pasta water to loosen the sauce.
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I don’t recommend freezing — the sauce tends to split and the scallops lose their texture.
Creamy Bay Scallop Spaghetti
Creamy, garlicky, and irresistibly decadent — this Creamy Bay Scallop Spaghetti is a restaurant-worthy dish that comes together in just over 20 minutes.
Ingredients
- 6–8 ounces spaghetti or fettuccine
- 8 sea scallops, patted dry
- 5 tablespoons unsalted butter, divided
- 6–8 cloves garlic, thinly sliced
- 1 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
- 1 tablespoon all-purpose flour
- ½ cup vegetable stock or dry white wine
- ⅓ cup whole milk, room temperature
- 1 cup reserved pasta water
- ½ cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Squeeze of fresh lemon juice (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 2 minutes less than package directions). Reserve 1 cup of the pasta water before draining and set the pasta aside.
- While the pasta cooks, let the scallops rest at room temperature. Pat them dry and season both sides with salt and pepper. Set aside while you prepare the sauce.
- Make the Garlic Cream Sauce: In a large skillet over medium-low heat, melt 3 tablespoons of butter. Stir in the sliced garlic and cook gently until fragrant and tender, about 2–4 minutes, being careful not to brown it. Season with a pinch of red pepper flakes, salt, and pepper. Whisk in the flour to form a smooth paste, then slowly whisk in the vegetable stock or wine. Once combined, add the milk and bring to a gentle simmer until the sauce begins to thicken.
- Add the pasta to the skillet and toss to coat in the sauce. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches a silky consistency. Remove from heat and fold in the Parmesan cheese. Taste and adjust the seasoning if needed.
- Sear the Scallops: In a separate skillet over medium-high heat, melt the remaining 2 tablespoons of butter until hot and bubbling. Place the scallops flat-side down in the pan and sear for 1–2 minutes per side until a golden crust forms and the centers are just translucent.
- Assemble and Serve: Divide the creamy pasta between plates and top with the seared scallops. Finish with a squeeze of lemon juice and a sprinkle of fresh parsley for a bright, fresh touch. Serve immediately and enjoy this indulgent seafood delight.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 2352Total Fat 45gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 16gCholesterol 123mgSodium 2122mgCarbohydrates 388gFiber 17gSugar 19gProtein 85g
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.
Final Thought
This creamy bay scallop spaghetti is one of those recipes that reminds me why I love cooking. It’s simple, fast, and full of flavor, but still feels special. Whether you’re cooking for someone you love, a couple of friends, or just for yourself after a long day, this bowl of pasta feels like a little celebration — and we all deserve more of those.
