Seared Scallops with Creamy Pasta: A Decadent Seafood Delight

Seared Scallops with Creamy Pasta: A Decadent Seafood Delight

The image you’ve shared features a plate of beautifully seared scallops atop a bed of creamy pasta, garnished with fresh herbs. This dish is a perfect example of how simple ingredients can be combined to create a restaurant-quality meal at home. The rich flavor of the scallops pairs wonderfully with the creamy pasta, making this a dish that’s sure to impress.

Ingredients for Seared Scallops with Creamy Pasta

For the Scallops:

• 12 large sea scallops
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Creamy Pasta:

• 8 oz pasta (spaghetti, linguine, or your choice)
• 1 cup heavy cream
• 1/2 cup chicken broth (or white wine)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions for Cooking Seared Scallops with Creamy Pasta

1. Prepare the Scallops:

• Pat the scallops dry with a paper towel to ensure they sear properly.
• Season both sides of the scallops with salt and pepper.

2. Sear the Scallops:

• Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops, making sure not to overcrowd the pan.
• Sear the scallops for about 2-3 minutes on each side, or until they develop a golden-brown crust. Avoid moving them around too much to ensure a good sear.
• Remove the scallops from the skillet and set them aside. Add butter to the pan, swirling it around to pick up any browned bits left by the scallops. Set this butter aside for later use.

3. Cook the Pasta:

• In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.

4. Prepare the Creamy Sauce:

• In the same skillet used for the scallops, add the minced garlic and sauté for about 1 minute until fragrant.
• Add the sun-dried tomatoes and cook for another 1-2 minutes.
• Pour in the chicken broth or white wine, scraping the bottom of the skillet to deglaze and incorporate the flavors.
• Stir in the heavy cream and bring the mixture to a simmer. Allow it to reduce slightly, about 2-3 minutes.
• Add the Parmesan cheese, stirring until it’s fully melted and the sauce is smooth. Season with salt and pepper to taste.

5. Combine the Pasta and Sauce:

• Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, you can add a little of the reserved pasta water to loosen it up.
• Stir in the fresh basil and parsley, reserving a bit for garnish.

6. Serve:

• Plate the pasta in individual servings and top each with the seared scallops.
• Drizzle the reserved brown butter from the scallops over the dish for added richness.
• Garnish with additional fresh herbs and serve immediately.

Variations and Tips

• Add Vegetables: Incorporate sautéed spinach, mushrooms, or asparagus into the pasta for extra texture and flavor.
• Use Different Proteins: If scallops aren’t your preference, this dish can also be made with shrimp, chicken, or even a vegetarian option like sautéed mushrooms.
• Adjust the Creaminess: For a lighter version, substitute some of the cream with milk or use half-and-half.

Conclusion

Seared scallops with creamy pasta is an elegant yet simple dish that brings together the delicate sweetness of scallops with the comforting richness of creamy pasta. The dish is perfect for a special occasion or when you want to treat yourself to a gourmet meal at home. The key to mastering this recipe is ensuring the scallops are seared to perfection and balancing the flavors of the creamy sauce with fresh herbs and tangy sun-dried tomatoes. Enjoy this delightful dish with a glass of white wine and good company!