Pan-Seared Scallops with Pasta

This pan-seared scallops with pasta recipe is an ideal mixture of delicate scallops, al dente linguine, and a wealthy, garlicky tomato sauce. It’s the final word seafood pasta dish for seafood lovers and a super meal for any event. The scallops are seared to perfection, giving them a crisp exterior and a young inside. Paired with candy cherry tomatoes, garlic, and recent parsley, this dish is gentle but filling, making it a superb selection for a weeknight dinner or a big day meal.

Made with wholesome elements like avocado oil and butter, this recipe presents a flavorful, wealthy sauce with out being too heavy. It’s easy, fast (prepared in below half-hour!), and ideal for these searching for a wholesome seafood recipe. Whether or not you’re a newbie or an skilled prepare dinner, this simple seafood pasta recipe will impress your loved ones or friends each time.

Should you love scallops and pasta, this can be a must-try recipe! Excellent for many who take pleasure in wholesome seafood dishes, simple dinner recipes, and Italian-inspired meals. The steadiness of flavors from the garlic, tomatoes, and parsley will depart you craving extra, making this an unforgettable dish so as to add to your dinner

Substances:

8 ounces linguine
2 tablespoons avocado oil
1 pound giant scallops
Salt and pepper to style
1 tablespoon butter
2 garlic cloves, finely minced
1 pint cherry tomatoes, halved lengthwise
Chopped parsley, for garnish

Directions:

Cook dinner the linguine in a big pot of closely salted water till al dente. Reserve 1 cup of pasta water earlier than draining the pasta.
Warmth the avocado oil in a big non-stick skillet over medium warmth. Pat the scallops dry with paper towels, and add them to the skillet in batches, conserving about 1 inch of house between every scallop. Cook dinner for 3 minutes, season with salt and pepper, then flip the scallops and prepare dinner for an additional 3 minutes. Take away the scallops from the pan and set them apart in a coated bowl.
In the identical pan, add the butter, garlic, and cherry tomatoes together with ¼ cup of the reserved pasta water. Scrape up any browned bits from the skillet. Cook dinner the combination for 3-5 minutes till the tomatoes soften and launch their juices.
Toss the cooked linguine with the tomato combination and add as a lot of the remaining pasta water as desired for the sauce. Flip off the warmth and return the scallops to the skillet together with any accrued juices. Stir to coat the pasta and scallops with the sauce.
Serve instantly, garnished with recent chopped parsley.

Why You’ll Love This Recipe

This pan-seared scallops with pasta recipe is the right mixture of tender, completely cooked scallops and flavorful, garlicky pasta with juicy cherry tomatoes. The avocado oil offers a light, wholesome fats whereas searing the scallops to golden perfection. The easy, but elegant flavors come collectively in below half-hour, making it a super dish for a weeknight dinner or a special day. It’s fast, nutritious, and certain to impress anybody on the desk.

Suggestions

Dry the scallops completely: That is key to reaching an ideal sear. Any moisture on the scallops could cause them to steam slightly than sear, stopping that crispy exterior.
Don’t overcrowd the pan: Cook dinner the scallops in batches if wanted to make sure they sear correctly. This manner, every scallop may have sufficient room to prepare dinner evenly.
Save pasta water: All the time reserve a little bit of pasta water earlier than draining the pasta. It helps bind the sauce and pasta collectively, making a creamier texture.

Variations and Substitutions

Pasta selection: Be happy to swap the linguine for another pasta you favor, corresponding to spaghetti, fettuccine, and even gluten-free pasta.
Herb choices: You possibly can change out the parsley for recent basil or thyme to provide the dish a special taste profile.
Vegetable additions: Strive including spinach or arugula for an additional pop of shade and vitamin, or toss in some sautéed mushrooms for a heartier dish.

FAQs

Can I take advantage of frozen scallops? Sure, you should use frozen scallops, however be sure to thaw them utterly and pat them dry earlier than cooking.
Can I make this recipe prematurely? Whereas the pasta could be made forward and saved within the fridge, scallops are greatest served recent. Cooking them forward can have an effect on their texture.
What can I serve this with? This dish pairs splendidly with a lightweight salad, roasted greens, or a glass of white wine like Sauvignon Blanc or Pinot Grigio.

Serving

Serve this pan-seared scallops with pasta as a predominant dish, good for a romantic dinner or a household meal. The dish’s steadiness of protein, pasta, and recent greens makes it satisfying but gentle. Garnish with recent parsley or perhaps a sprinkle of Parmesan cheese for an additional contact of taste.

Recommendations

For a richer sauce, add a splash of white wine or heavy cream to the pan together with the pasta water and garlic.
Pair with a lightweight salad: A easy blended greens salad with lemon French dressing would complement this dish completely.
Leftovers: Retailer any leftovers in an hermetic container within the fridge for as much as 2 days. To reheat, heat gently in a skillet over low warmth to stop the scallops from turning into powerful.