Creamy Garlic Pasta with Pan Seared Scallops

You bet your bottom dollar we’re jumping straight into this stunning seafood dinner with scallops and pasta.

STUNNER. Forget Valentine’s Day; it’s the number one date-night-worthy dinner all year round. Or the best kind of self-love. Or just because it’s a Wednesday night and you want to treat yourself in the best way possible – with garlic, pasta, and buttery pan-seared scallops.

No matter the occasion, this creamy garlic and scallop pasta is making waves. You’ll love that it comes together in just about 20 minutes, is loaded with fresh garlic slices, quality pasta, perfectly tender scallops, and a creamy, silky sauce.

Ingredient Spotlight

The garlic! The sauce! The creaminess! The noodles! Buttery scallops that melt in your mouth and have a perfectly pan-seared golden brown sear exterior! It all comes with a few simple ingredients. Here are a few key notes before you dive into the recipe card below.

• Spaghetti noodles: For the most restaurant-worthy meal, choose a high-quality dried pasta. You can substitute any shape of noodles for this recipe, but it’s best to use something you can twirl in the deliciously creamy sauce! Fettuccine or angel hair pasta would be your best second option.
• Sea Scallops: Look for ‘dry scallops’ for the freshest flavor and the best caramelization when pan-searing. I don’t recommend bay scallops for this recipe.
• Garlic is a must for garlic pasta! I like to slice it in this recipe for delicious garlicky bites throughout. Just slice them thinly, and they’ll have a buttery texture.

What to Look for When Buying Scallops

• Type of Scallops: Make sure you’re purchasing jumbo sea scallops. Bay scallops are very small and typically used in soups and stews; they won’t pan-sear well in this recipe, and risk overcooking.
• Dry or Wet? If you can, use “dry” scallops rather than wet ones. The difference is in how the scallops are preserved.
  • Wet scallops are preserved in a liquid and can sometimes have more of an aftertaste.
  • Dry scallops are not treated with any solution. This means they’re also much better to use for pan-sear.
• Fresh or Frozen? You can use either. I prefer fresh scallops, but you can use frozen just as easily with a few tips!

Tips for Using Frozen Scallops

To use frozen scallops, you’ll need to thaw them before starting this recipe, so it requires a little more thought and preparation. For best results, thaw the scallops in the fridge overnight, then rinse before using.

If you forget to thaw them the night before (guilty! It happens to the best of us), thaw them the day of by placing the bag of scallops in a bowl of cold water for 20-30 minutes. Rinse them off before using, and again, pat dry.

Let’s Make Creamy Garlic Pasta

Boil the Pasta

Our two key players (garlic and parmesan) showed up and brought their A-game to make the sauce.

1. Melt the butter in a skillet over medium heat, then add the thinly sliced garlic cloves. They will become tender and delish. Be sure to stir and keep the heat somewhat low so the garlic doesn’t burn. Then add salt and red pepper flakes for flavor.
2. Whisk in some flour to create a roux, and cook it down, being sure to continue whisking so it doesn’t burn. The flour helps our sauce thicken up.

3. Deglaze the pan by pouring in vegetable stock (or white wine if you have it!).
4. Then, stir in the whole milk. Make sure it’s room temperature or lukewarm so that it doesn’t seize up or curdle.
5. Toss the under al dente pasta into the sauce, adding the golden-ticket pasta water, as needed, to reach your desired consistency. When I make this recipe, I add around 1/3 to 1/2 cup.

6. Once it’s tossed a bit, add in the parmesan. Let it melt into the pasta, and watch as it totally amps up our creaminess factor.

How to Get the Perfect Sear on the Scallops

Pan-seared scallops are large sea scallops seared in a skillet with loads of butter. The butter magically turns into brown butter and helps those luxurious scallops develop a deep golden brown exterior, creating beautiful caramelization and flavor.

Here are a few tips for making pan-seared scallops:

1. First, pat the scallops dry and season with salt and pepper on both sides. Patting them dry is a must because if they are too wet, they will not brown.
2. Make sure your pan is hot if you want to achieve that seared exterior. There is a delicate balance between browning and burning the butter, so be careful. The scallops should sizzle when you add them to the pan.
3. When it’s time to flip the scallops, wiggle them a little. If they’re ready to flip, they will easily come up. If the scallops stick to the pan and you have to force them, wait for about 30 seconds and check again.
4. When the scallops are golden brown on each side and translucent, remove them from the heat immediately. They cook quickly!

Serving Suggestions

This scallop pasta can be enjoyed just as is, with yourself and a glass of chilled white wine.

It can be enjoyed with your honey for a romantic candle-lit dinner. Or, if we’re a little more realistic for a Friday night, with the glow of Netflix and the hottest new show starting.

But if you’re looking for actual side dishes to serve with this recipe, then I suggest one of these:

• Roasted broccolini – because broccoli and cream sauce hits differently.
• Green beans – any sauteed variety would be delicious!
• Brussels sprouts – this air fryer recipe makes a quick side, or try them sauteed.
• A light side salad would be a great starting point, too.

Want to skip the extra veggie prep but need some more greens? Add a handful of spinach to the pasta with the parmesan cheese.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!