This creamy scallop pasta is pure indulgence in a bowl. Spaghetti tossed in a garlicky, velvety sauce and topped with pan-seared scallops — it’s the kind of dinner that feels restaurant-fancy, but comes together in under 25 minutes. Whether it’s a date night, celebration, or just a Wednesday where you need something extra, this one delivers.
Why This Dish Is Always a Winner
I first made this dish on a rainy weeknight when both my fridge and energy were running low. But I had scallops in the freezer, garlic, some pasta, and a little cream. What came out of that kitchen was something I still crave.
There’s something magical about how garlic, butter, and cream come together. It’s rich, but not overwhelming. The scallops? They’re the real treat. Golden on the outside, tender inside, and just enough to make any night feel special.
And the best part — it cooks in less time than it takes for a food delivery to arrive. Perfect for when you want a little luxury without the fuss.
Picking the Right Scallops
Here’s what I’ve learned from a few hits and misses:
- Use jumbo sea scallops — the big ones. Those little bay scallops are great for soups, but in this recipe, they’ll overcook way too fast and lose their charm.
- Dry scallops are worth the hunt. They don’t have preservatives or that odd aftertaste you sometimes get from “wet” scallops. And they sear up so much better.
- Fresh vs frozen? Honestly, I use both. If I spot fresh scallops at the market, I’m grabbing them. But I always keep a pack of frozen dry scallops tucked away in my freezer for those last-minute dinner ideas.
How to Handle Frozen Scallops Like a Pro
If you’re using frozen, plan ahead and thaw them in the fridge overnight. If you’re like me and forget until 5 PM, don’t panic. Just submerge the bag in a bowl of cold water for 20–30 minutes. Works like a charm.
After thawing, rinse them gently and pat them completely dry — and I mean dry-dry — with a paper towel. Moisture is the enemy of that beautiful golden sear we want.
Let’s Cook Some Creamy Garlic Pasta
Boil Your Pasta
Start with a pot of salted boiling water. I usually go for spaghetti or linguine — the kind of pasta that twirls nicely. Undercook it just a bit, because it’ll finish cooking in the sauce. This helps it soak in all that garlicky goodness without turning mushy.
And don’t forget to scoop out a cup of pasta water before draining — it’s liquid gold for your sauce.
Make That Garlicky Cream Sauce
Now the fun part.
I melt butter in a large skillet and add thin slices of garlic — not minced, not crushed. Sliced garlic gets soft and mellow, and infuses the butter like a dream. Just keep the heat medium-low and don’t walk away, or it’ll burn quickly.
Next, sprinkle in some flour to make a roux. This thickens the sauce, giving it that silky body we want. I also toss in a pinch of red pepper flakes and salt — just enough to wake up the flavors.
Deglaze the pan with vegetable stock (or white wine if it’s open). Then whisk in warm whole milk — make sure it’s not cold straight from the fridge or it’ll curdle.
Once the sauce starts coming together, in goes the pasta, a splash of that reserved pasta water, and finally a generous handful of parmesan. Stir it all around until it’s smooth, creamy, and clingy in the best way.
How to Sear Scallops So They’re Golden and Tender
Scallops only need a few minutes, so I do them last.
First — and I can’t stress this enough — pat them dry with paper towels. Then season both sides with salt and pepper.
Get your pan hot. I use a stainless steel or cast iron skillet with a bit of butter. When you place the scallops in, they should sizzle. Let them sit for 1–2 minutes without moving them. If they’re stuck, don’t force it — they’ll naturally release when they’re ready to flip.
Once both sides are golden, take them off the heat. Don’t overcook or they’ll turn rubbery. They should still be slightly translucent in the center.
What to Serve Alongside
This pasta is rich and filling, but if you want to round it out:
- Roasted broccolini or green beans — simple and clean to balance the richness.
- Air-fried Brussels sprouts with lemon.
- A crisp salad with a vinaigrette — nothing creamy, just fresh and punchy.
- Or skip the sides and pour yourself a glass of cold Sauvignon Blanc or Pinot Grigio.
If you want to add more green to the actual dish, I sometimes stir in a big handful of baby spinach with the parmesan. It wilts down and adds color and a bit more texture.
Leftovers and Storage Tips
If you somehow have leftovers (which rarely happens in my house), here’s what to do:
- Fridge: Store the pasta and scallops in an airtight container for up to 2 days. The sauce may thicken, but you can loosen it with a splash of milk or broth when reheating.
- Reheat gently: Warm in a skillet over low heat — don’t microwave the scallops unless you want to turn them into bouncy balls.
Creamy Garlic Pasta with Pan Seared Scallops
There’s something undeniably special about buttery seared scallops nestled into a bed of creamy garlic pasta. This quick yet elegant dinner feels restaurant-worthy but comes together effortlessly in your own kitchen. Perfect for date night or a treat-yourself dinner, this dish brings bold flavor, velvety texture, and rich garlic aroma—all in under 30 minutes.
Ingredients
- 6–8 oz dried spaghetti or fettuccine
- 8 sea scallops, patted dry
- 5 tbsp unsalted butter, divided
- 6–8 garlic cloves, thinly sliced
- ½ cup grated parmesan
- ⅓ cup whole milk, at room temperature
- 1 tbsp all-purpose flour
- ½ cup vegetable broth or dry white wine
- 1 cup reserved pasta water
- 1 tsp sea salt, divided (or to taste)
- Freshly cracked black pepper, to taste
- A pinch of red pepper flakes
- Fresh parsley, chopped (for garnish)
- Lemon juice, optional
Instructions
- Start by bringing a large pot of salted water to a boil. Drop in your pasta and cook it about 2 minutes shy of al dente. Scoop out a cup of pasta water before draining and set the noodles aside.
- While that’s happening, let the scallops come to room temperature. Pat them dry thoroughly and season both sides with salt and pepper. This helps them sear beautifully.
- In a large pan over medium-low heat, melt 3 tablespoons of butter. Add the sliced garlic and let it gently sizzle until soft and fragrant—about 2–4 minutes. Be sure not to let it brown. Stir in a pinch of red pepper flakes, a bit of salt, and black pepper to build flavor.
- Sprinkle in the flour and whisk constantly for about a minute to cook out the raw taste. Slowly pour in the vegetable broth or wine, followed by the milk, continuing to whisk until the sauce smooths out and begins to thicken.
- Toss in your drained pasta and stir to coat. Add pasta water gradually, about a third cup at a time, until the sauce clings beautifully to the noodles. Simmer on low for a few minutes to allow the sauce to finish thickening, then stir in the parmesan until melted and glossy. Adjust seasoning to your taste.
- While the pasta finishes, heat a separate skillet (cast iron works great) over medium-high heat. Melt the remaining 2 tablespoons of butter. Once it’s hot and bubbly, place the scallops flat-side down in the pan. Sear for 1–2 minutes per side or until they develop a golden crust and release easily from the pan. The centers should still be slightly translucent when done.
- Pile the pasta onto plates, top with the seared scallops, and if you're feeling fancy, finish with a splash of lemon juice and a sprinkle of fresh parsley.
Notes
- Choose dry scallops when possible—they’re untreated and sear much better than wet-packed ones.
- Frozen scallops? Just thaw them overnight in the fridge, rinse well, and pat dry before cooking.
- Want a little more tang? A dash of lemon zest stirred into the pasta adds a bright contrast to the creamy sauce.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 2326Total Fat 45gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 16gCholesterol 123mgSodium 2227mgCarbohydrates 380gFiber 17gSugar 16gProtein 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.
Real Talk: Common Questions
Can I use shrimp instead of scallops?
Absolutely. Large shrimp work great here and sear up quickly.
What if I want it less creamy?
Use half the amount of milk and replace the other half with more broth or white wine.
Do I need parmesan?
I highly recommend it for that nutty, salty finish. Pecorino works too if that’s what you’ve got.
Is it spicy?
Just a hint from the red pepper flakes — you can skip or increase to your liking.
Try Other Scallops Recipes:
