You bet your bottom dollar we’re jumping straight into this seafood stunner.

Up close look into a cream colored bowl with spaghetti pasta topped with seared scallops and a fork in the bowl.

STUNNER. Like, forget Valentine’s Day, it’s the best 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 pasta paired with beautiful pan-seared scallops is making waves.

A Million Reasons to Love It

If you answer yes to any of the following questions, then this recipe is for you:

  1. Do you always add 4+ extra garlic cloves in addition to whatever the recipe suggests?
  2. Will you likely add more garlic even though this recipe calls for 8 cloves?
  3. Do you live for quality pasta?
  4. Are your dreams made of garlic cream sauce?
  5. Do perfectly cooked seared scallops make your heart flutter?
  6. Have you been searching for the perfect dinner that’s impressive and elegant, yet easy to make and pretty quick on time?
  7. Do you love to eat delicious food?

Dare I keep going? It’s all of those things and more.

But also, you’ll love that it comes together in 20 minutes. Everything about it is SO perfect, so let’s get cooking.

Two bowls of creamy garlic pasta topped with seared scallops next to parmesan bowl and wine glass.

What You’ll Need to Make Scallop Pasta and Garlic Sauce

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’s true, and it all comes together with a few simple ingredients. As always, be sure to see the full recipe card below for amounts and details.

Plate of raw scallops next to spaghetti noodles, garlic, parsley, and parmesan with butter slices and flour - the pasta ingredients laid out.
  • Spaghetti noodles: you can also substitute any shape of noodles for this recipe, but something that you can twirl in the deliciously creamy sauce is best! Fettuccine or angel hair pasta would be your best second option. Also, using high-quality dried pasta is recommended.
  • Sea Scallops: look for ‘dry scallops’ for the freshest flavor and for the best caramelization when pan-searing. Wet scallops are treated with a water solution to preserve them longer and can have a slight taste to them. Keep reading for more info on buying scallops.
  • Garlic: 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.
  • Whole Milk or Half-and-Half: adds creaminess to the pasta sauce.
  • Butter: oh yeah, this is the creaminess too. I recommend using unsalted butter so you can salt the sauce to your own preferred saltiness. If you have high-quality butter such as European butter, it’s totally going to level up this recipe!
  • All-Purpose Flour: thickens the sauce by creating the roux.
  • Parmesan Cheese: you can’t have creamy garlic pasta without parmesan, now can you? I like to use grated cheese or freshly shredded via microplane, because it melts well into the sauce.

What to Look for When Buying Scallops

  • Sea Scallops: Make sure you’re purchasing jumbo sea scallops, you don’t want to use bay scallops as they are very small and typically used in soups and stews.
  • Dry or Wet? Look for “dry” scallops if you can, as opposed to wet ones. This difference comes down to how the scallops are preserved.
    • Wet scallops are preserved in a liquid and can sometimes have more of an aftertaste, and dry scallops are not treated with any solution. This means they’re also much better to pan-sear.
  • Fresh or Frozen? You can use either. I tend to prefer fresh scallops, but with a few tips, you can use frozen just as easily!

How to Use Frozen Scallops

You need to thaw the scallops in advance before using them in this recipe, so it does require a little more thought and advance preparation.

For best results, thaw the scallops in the fridge overnight. Rinse before using.

Then, be sure to pat them dry using a paper towel before proceeding with the recipe.

If you forget to thaw them the night before (guilty! it happens to the best of us), you can 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.

With the scallops thawed (and patted dry – it’s really important!) you can proceed with the recipe as it is.

How to Make Creamy Garlic Pasta

The first thing to do is bring a large pot of salted water to a boil to cook the pasta. You won’t cook it to al dente though, you’ll cook it just under because the pasta will finish cooking to the perfect tenderness in the sauce.

By cooking it under the recommended cook time, it ensures that the pasta doesn’t become overcooked. While the noodles cook, start on the sauce.

Be sure to reserve 1 cup of pasta water before you drain the noodles!

Creamy Garlic Sauce

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

Garlic slices in skillet.
Saute thinly sliced garlic in melted butter over low heat.
Skillet with garlic slices and flour.
Then, whisk in the flour to create a roux.
  1. Melt the butter in a skillet over medium heat, then add the thinly sliced garlic cloves. There, they get all tender and delish. Be sure to stir and keep the heat somewhat low so the garlic doesn’t burn. Then add in some 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.
Hand whisking vegetable stock in skillet.
First, add vegetable stock to the skillet.
Hand whisking milk in skillet.
Then whisk in the room temperature (or warm) milk.
  1. Deglaze the pan by pouring in vegetable stock (or white wine if you have it!).
  2. Then stir in the room temperature whole milk. Make sure it’s room temperature or lukewarm so that it doesn’t seize up or curdle.
  3. Toss the under al dente pasta into the sauce, adding the golden-ticket pasta water as needed for your desired consistency.
Let the sauce simmer.
Toss in the undercooked noodles then add pasta water.
  1. 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.
  2. Pan-Sear the scallops until they have a perfectly golden brown crust and top the pasta with them. Let’s get to that…
Large skillet with spaghetti pasta in creamy garlic sauce topped with parmesan cheese.
Add parmesan cheese and toss to combine.
Fork twirling spaghetti pasta in large skillet.
Don’t eat all the pasta before the scallops are done!

How to Get the Perfect Sear on the Scallops

What are pan-seared scallops? They are large sea scallops that are seared up 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:

Scallops on paper towel with salt and pepper.
  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 fine balance between browning and burning the butter, so do 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 it, 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!
Scallops in frying pan.

What to Serve with Scallop Pasta

This creamy garlic 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 scallop pasta recipe, then I suggest one of these:

Want to skip the extra veggie prep but need some more greens? Wilt a handful of spinach into the pasta when you add the parmesan cheese.

Scallop cut open on bowl of creamy garlic pasta.

Frequently Asked Questions

Can I make this vegetarian?

If you don’t eat seafood, you can absolutely just omit the scallops from this recipe and serve some roasted broccolini or a salad alongside it. Alternatively, you can saute mushrooms and them to the pasta, too. Or hey, just enjoy the pasta. It’s that good.

What can I substitute for the scallops?

If you’re not into scallops specifically, you can use shrimp in their place. You can also prepare a chicken breast and slice it up and put it on top for a little fettuccine alfredo feel if you eat meat.

Can I double this recipe?

Absolutely! Whether you can’t get enough or you need to serve more hungry mouths, you can double this recipe.

What other pasta shapes can I use?

You can use fettuccini, bucatini, or angel hair in place of the spaghetti in this recipe.

Can I add vegetables to this pasta?

Yes! You can sautee mushrooms, add broccoli, or wilt in spinach or kale.

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!

Two bowls of garlic pasta with scallops next to blue striped linen.
4.90 (47 ratings)

Get the Recipe Creamy Garlic Pasta with Pan Seared Scallops

Prep: 7 minutes
Cook: 15 minutes
Total: 22 minutes
Servings: 2 servings
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This Pan-Seared Scallop Pasta is an indulgent and elegant recipe for two. But don't worry, it's easily doubled for a gathering! Spaghetti gets tossed in a decadent creamy garlic sauce and served with pan-seared brown butter scallops for a luxurious combination. It's a garlic lover's dream come true!

Ingredients

For approximately 2 servings:

  • 6-8 ounces high-quality dried spaghetti or fettuccine noodles
  • 5 Tablespoons unsalted butter, divided
  • 6-8 garlic cloves, thinly sliced
  • 1 teaspoon fine sea salt, or to taste, divided
  • Freshly ground black pepper, to taste
  • Crushed red pepper, to taste
  • 1 Tablespoon all-purpose flour
  • ½ cup vegetable stock, or white wine
  • ⅓ cup whole milk, room temperature
  • ½ – 1 cup pasta water
  • ½ cup grated parmesan, or freshly grated (finely)
  • Parsley, to garnish, as desired
  • 8 Sea Scallops*, pat dry
  • Optional: squeeze of lemon or lemon zest

Equipment

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta approximately 2 minutes less than the package directions state for al dente pasta. Be sure to reserve approximately 1 cup of pasta water. Drain and set aside.
    6-8 ounces high-quality dried spaghetti or fettuccine noodles
  • Scallops on paper towel with salt and pepper.
    While the pasta cooks, begin making the sauce and let the scallops come to room temperature. Pat scallops dry and sprinkle with salt and pepper on the tops and bottoms.
    8 Sea Scallops*

Garlic Cream Sauce

  • Skillet with garlic slices, red pepper flakes, and melted butter.
    Heat a large skillet over medium-low heat and add 3 tablespoons butter. Once the butter is melted, add the thinly sliced garlic cloves and let cook for 2-4 minutes until it becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired.
    6-8 garlic cloves, 1 teaspoon fine sea salt
  • Stir in the flour until combined completely and cook for an additional minute, continuing to stir so it doesn't burn.
    1 Tablespoon all-purpose flour
  • Hand whisking milk in skillet.
    Whisk in the vegetable stock slowly until combined. Then, whisk in room temperature milk and bring to a low simmer to thicken slightly.
    ½ cup vegetable stock, ⅓ cup whole milk
  • Pouring pasta water into sauce.
    Add the just-under al dente noodles to the sauce and stir to combine. Add the pasta water bit by bit and bring to a simmer on low, continuing to add additional pasta water as needed until your desired sauce consistency is reached (I usually add around 1/3-1/2 cup). Stir in parmesan cheese until melted and remove pasta from heat. Don't forget to taste test for salt levels!
    ½ – 1 cup pasta water, ½ cup grated parmesan

Pan-Seared Scallops

  • The scallops should have already been pat dry and sprinkled with salt and pepper. As the sauce finishes cooking, heat a smaller stainless steel skillet or cast iron skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.
  • Scallops in frying pan.
    Once the butter is hot and slightly bubbly, add the prepared scallops "standing up" on the flat edge. Let cook for approximately 1-2 minutes (depending on their size) until a golden crust forms. Flip the scallops (they should easily come up, if not, cook a little longer) and cook for another 1-2 minutes until a golden crust forms and the inside is translucent. Remove from heat and top pasta with scallops.
  • Optional: squeeze a lemon on top, or stir in lemon zest, for added brightness to the pasta. Garnish with fresh parsley as desired, and enjoy!

Notes

  • Sea Scallops: look for ‘dry scallops’ for the freshest flavor and for the best caramelization when pan-searing. Wet scallops are treated with a water solution to preserve them longer and can have a slight taste to them.
  • Frozen Scallops: if using frozen scallops, thaw them the night before in the fridge or according to package directions. Rinse and pat dry before using.
Calories: 759kcal, Carbohydrates: 74g, Protein: 29g, Fat: 38g, Saturated Fat: 23g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 1067mg, Potassium: 414mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1282IU, Vitamin C: 3mg, Calcium: 368mg, Iron: 2mg
Course: Dinner
Author: Becca Mills
Cuisine: Italian
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!

This recipe is part of our Date Night Recipes to Love roundup. Check it out!