Scallop Pasta Recipe, one of my most favorite recipes. The scallops are so tender and flavorful with a sweet brown butter sauce. They marry so well with the flavors from sautéed bacon and garlic. Isn't everything always better with bacon and garlic? This is an elegant yet easy dinner that is ready in about 20 minutes.
Scallop Pasta Recipe
As the Holidays approach, this scallop pasta recipe would be absolutely perfect for your celebration. If your family enjoys the Feast of the Seven Fishes, this would be a fabulous addition to your menu. The entire meal comes together in 20 minutes. We use bay scallops which are small and hearty. You can use fresh or frozen scallops with delicious mouthwatering results.
Ingredients
Bay Scallop are small in size. They are indigenous to the Eastern Coast of the United States. On Long Island, we are blessed to have a fabulous variety of fresh scallops available. Frozen bay scallops are absolutely wonderful in this recipe. Sea Scallops are much larger and they can be used in this recipe.
Please use fresh garlic. There is no substitute for it, ever!
If you have dietary restrictions, center cut bacon is very lean. Turkey bacon can be a great option with this recipe.
Fresh parsley is the perfect herb for this pasta recipe. There are just a few ingredients and fresh herbs add amazing flavor. If necessary, dried can be used but realize fresh herbs for this recipe is best.
Tips and FAQs
- Be sure to dry your scallops otherwise they will steam and not sear.
- After cooking the bacon, add your ingredients to warm bacon fat so they cook quickly and do not get soggy.
- Be prepared, the scallops cook very quickly, about 3-4 minutes.
Step by Step Instructions
- Place the scallops on paper towels and press with additional paper towels to remove moisture.
- In a large skillet over medium heat, cook the bacon to your preferred level of doneness.
- Remove the bacon to a paper-towel-lined plate. Set aside. Begin preparing the spaghetti according to package directions.
- Add the smashed garlic to the bacon grease and cook until lightly golden, about two minutes. Remove to a a plate.
- Add the dried scallops to the bacon grease and cook until golden brown, turning once.
- Add the bacon and garlic back to the pan, along with the butter.
- Cook the butter until it is slightly browned. You can continue cooking until it reaches a chocolate brown-color, but avoid burning it.
- Drain the spaghetti well, but do not rinse.
- Toss the spaghetti with the scallop mixture, coating completely in the brown butter.
- Remove from heat and garnish with parsley.
Variations
- Sea Scallops are larger and are a fabulous substitute. We generally use 3-4 scallops per serving. They sear for about 2 minutes per side.
- One pound of large shrimp can be used, peeled and deveined. Same cooking times, about 3 minutes per side. The shrimp would be pink when cooked through.
- Use your favorite long pasta such as linguine or fettuccini.
- Herbs can change the flavor. Use your favorites such as basil, oregano, or thyme.
Storage Tips
This yummy scallop pasta recipe is a quick and easy meal that really benefits from making it right before you are ready to enjoy it. Leftovers can be kept in a covered container in the fridge for 1-2 days. I always refer to FDA guidelines for food storage.
What can I serve with this Scallop Pasta Recipe
If you are having a family dinner, Apple Pecan Salad with Maple Vinaigrette Apple Walnut Salad, or Kale Quinoa Salad are all fabulous side salads.
A side of roasted asparagus with lemon and garlic would be an awesome accent to the bacon with the scallops and pasta.
Looking for some more recipes for your Feast of the Seven Fishes that are quick and delicious. A few of my favorite appetizers are Slow Cooker Manhattan Clam Chowder and Poached Shrimp with Cocktail Sauce
Try our quick and easy Linguine with Clam Sauce.
Shrimp Scampi is another quick and tasty meal. Another great option is Foil Wrapped Salmon with Lemon and Herbs.
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Brown Butter Scallops Pasta
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Ingredients
- 12 ounces spaghetti
- 2 cups bay scallops Note 1
- ¼ teaspoon black pepper
- 3 strips bacon
- 3 cloves garlic
- ¼ cup unsalted butter Note 2
- 2 Tablespoons fresh parsley, chopped optional garnish
- salt, optional Note 3
Instructions
- Cook the spaghetti according to package directions. Set aside.
- Place the scallops on paper towels and press with additional paper towels to remove moisture. Season with black pepper.
- In a large skillet over medium heat, cook the bacon to your preferred level of doneness. Remove the bacon to a paper-towel lined plate. Set aside.
- To the pan, add the smashed garlic to the bacon grease and cook until lightly golden, about two minutes. Remove to a a plate
- Add the dried scallops to the bacon grease and cook until golden brown, turning once.
- Add the bacon and garlic back to the pan, along with the butter.
- Sauté until the butter it is slightly browned. You can continue cooking until it reaches a chocolate brown-color, but avoid burning it.
- Toss the cooked spaghetti with the scallop mixture, coating completely in the brown butter.Remove from heat and garnish with parsley.
NOTES
- One pound of large shrimp can be used, peeled and deveined. Same cooking times, about 3 minutes per side. The shrimp will be pink when cooked through.
- Use your favorite long pasta such as linguine or fettuccini.
- Herbs can change the flavor. Use your favorites such as basil, oregano, or thyme.
