Creamy Garlic Butter Scallop Pasta

 

Here’s a delicious Creamy Garlic Butter Scallop Pasta recipe inspired by your image!

Ingredients

For the Scallops:

• 10-12 large sea scallops
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Pasta & Sauce:

• 8 oz (225g) linguine or spaghetti
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup chicken or vegetable broth
• 1 tsp red pepper flakes (optional)
• 1 cup fresh spinach or basil
• 2 tbsp fresh parsley, chopped
• Salt & black pepper, to taste

Instructions

1. Cook the Pasta

• Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Sear the Scallops

• Pat scallops dry with paper towels. Season with salt and pepper.
• Heat olive oil and butter in a pan over medium-high heat.
• Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.

3. Make the Creamy Sauce

• In the same pan, add more butter and sauté garlic for 1 minute.
• Stir in sun-dried tomatoes and red pepper flakes.
• Pour in chicken broth and let it reduce for 2 minutes.
• Lower heat, add heavy cream, and stir well.
• Mix in Parmesan cheese until melted.
• Add spinach or basil and cook until wilted.

4. Combine & Serve

• Toss the drained pasta into the sauce, adding reserved pasta water if needed.
• Return the scallops to the pan, garnish with parsley, and serve immediately.

Enjoy your restaurant-style creamy scallop pasta! Would you like a wine pairing recommendation?