Scallops cook quickly in a skillet, which affords them their golden brown color. Cooking the scallops properly keeps the seafood moist and flavorful. The addition of fresh vegetables, herbs and spices to the dish adds more flavors to the pasta and scallops. Scallops and pasta are simple to prepare and they do not take much time to cook, which makes the meal idea for people who need to make a flavorful, healthful and quick dinner.
Things You'll Need
- 1 tbsp. olive oil
- Frying pan
- 3/4 lb. fresh scallops
- Paper towels
- Aluminum foil
- 1 tbsp. butter
- 2 minced garlic cloves
- 1/2 cup diced tomatoes
- 1 cup vegetable stock
- Cilantro or parsley
Prepare the pasta according to the box directions. Boil the pasta for the recommended time. The pasta will remain boiling while you prepare the scallops.
Add 1 tbsp. of olive oil to a frying pan. Place the pan over high heat.
Rinse the scallops under cold running water in a colander. Blot the scallops dry with paper towels.
Place the scallops in a single layer in the frying pan once the oil bubbles. Do not allow the scallops to touch and avoid overcrowding them so that they cook evenly.
Sear the fresh scallops for 1 1/2 to 2 minutes. Searing the scallops scorches the outside surface of the scallop. Turn the scallops with tongs and sear them for 1 1/2 minutes or until the other side becomes crispy and golden brown.
Remove the scallops when the middle still remains slightly translucent. Place the scallops onto a plate. Cover them with aluminum foil so that they remain warm. The scallops will continue to cook after you remove them from the heat, while they remain covered.
Reduce the heat in the pan where the scallops were cooked and add 1 tbsp. of butter.
Add 2 minced garlic cloves and 1/2 cup of diced tomatoes. Turn the heat to high and add 1 cup of vegetable stock. Simmer the ingredients for 30 seconds and scrape the bottom of the pan with a spatula.
Drain the cooked pasta into a colander. Add the pasta to the skillet. Squeeze the juice of one lemon over the pasta.
Remove the desired amount of pasta onto a plate. Top the pasta with four or five scallops and some of the sauce and top with fresh cilantro or parsley.
Tips & Warnings
- Add other seasonings to the dish such as basil, salt, pepper, onions or white wine to customize the dish to your tastes.
- Avoid overcooking the scallops because they will have a tough and chewy texture.
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- Martha Stewart: Spaghetti with Bay Scallops, Leaks and Terragon
- Photo Credit Alexandra Grablewski/Lifesize/Getty Images
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