Pan Seared Scallops Pasta Recipe with Parmesan Cheese Sauce

Pan seared scallops are delicious, and this seafood main dish is better when served on pasta with a creamy parmesan cheese sauce.

This recipe is one of my favorite seafood recipes for cooking. Cooking scallops can be costly, so you don’t want to overcook your pricey sea scallops or baked scallop recipes. And that parmesan cheese sauce is out of this world.

The best part? Pan seared scallops and parmesan cheese sauce is an easy-to-make meal, and this scallops recipe with decadent creamy sauce is like something served in a nice restaurant.

And I’m all about an easy scallop recipe with sauce that looks difficult to make.

What Kind Of Scallops Should I Use?

Definitely use sea scallops for this seared scallop recipe. There are some delicious bay scallop recipes at Southern Living, Food Network, and other recipe websites, but you’re going to need sea scallops for this sea scallop recipe. You will need to remove the muscle, but that’s very easy to do. Bay scallops are smaller than sea scallops.

First, thoroughly rinse the scallops under some cool water before cooking, then pat them dry with a paper towel. Dry scallops are important to cook scallops or pan sear scallops.

Examine the sea scallops to look for the tough muscle on the sides if there is one there. Then, just pinch with your thumb and forefinger to remove it.

Can you use frozen scallops? You can use frozen scallops instead of fresh scallops. However, be sure to thaw the frozen scallops completely before you cook them.

And remember, a dry scallop is a happy scallop! Cooking wet scallops doesn’t do as well, so a wet scallop is not a happy scallop. Be sure to dry scallops with a paper towel.

And now they’re ready to be seared after you sprinkle them with kosher salt and black pepper.

What Ingredients Will I Need for Cooking Pan Seared Scallops?

You can be creative with this sea scallop recipe. You’ll need these basic ingredients:

• Sea scallops
• Pasta
• Onion
• Parmesan cheese
• Butter
• Extra virgin olive oil
• White wine
• Garlic cloves, minced garlic, garlic powder, or chopped garlic
• Heavy cream
• Fresh parsley
• Lemon wedge
• Fresh lemon juice

That’s all you’ll need to make these creamy garlic scallops. And it will look like you cooked up a storm. Very sneaky, eh? The parmesan sauce just brings this dish together perfectly.

Is Fresh Parmesan Cheese Better?

Sure, fresh parmesan cheese is better than packaged parmesan cheese in the green can, and it’s cheaper. But we don’t always have time to grate cheese, and last night was one of those nights for me, so I used pre-shredded parmesan cheese, and it was good.

If I have the time, though, I usually grate the cheese for recipes. It’s delicious either way.

What Kind Of Pasta Do I Need?

You can pick from a lot of different pasta choices for this pan seared scallops recipe. I used linguine with my pan seared scallops last night, but fettuccine pasta or spaghetti pasta works.

I’m of the thought that there is no pasta that’s bad. However, I wouldn’t use something like egg noodles. Well, obviously.

Do I Have To Use White Wine In This Recipe?

No, you sure don’t. Most of the wine cooks out; you can substitute the wine with chicken broth. And if you’re using alcohol in a recipe, it generally takes about 3 hours for all of it to cook out.

So, if you aren’t fond of alcohol, or you’re a friend of Bill’s, go for the chicken broth. You can also use apple juice or apple cider vinegar instead of white wine.

Optional Ingredients for Pan Seared Scallops

You can use other ingredients to sear scallops, including any of the following.

• Lemon butter
• Lemon juice
• Clarified butter
• Brown butter
• Garlic powder
• Dried garlic
• Black pepper
• White pepper
• Lemon zest

Also, be sure to see Tiff’s ideas for substitutions for butter, wine, and more. Keep in mind that lemon juice or lemon zest can add tons of flavor, so be sure to use some lemon in this scallops recipe.

How Many Large Scallops In A Pound?

That would be about 20-30 large scallops. It should be enough to feed four people; however, if you’re into those massive-sized American-style dishes, then you might want to buy a pound and a half for four people.

I used a pound last night for two people, and there is enough leftover for lunch today.

What Side Dishes Go With Pan Seared Scallop Recipes or Baked Scallop Recipes?

I prepared a spinach salad to go with my pan seared scallops dinner last night. This is one of those dishes that will fill you up, so you don’t have to have a side dish.

What else goes with pan seared scallops? Consider any of these.

• Beurre blanc (white butter)
• Green salad
• Arugula salad
• Peas
• Greens
• Baked potatoes
• Grilled veggies
• Asparagus
• Southern green beans
• Cajun corn maque choux
• Fried potatoes
• Garlic bread
• French bread and butter
• A cup of authentic New Orleans gumbo

Are Scallops Healthy To Eat?

Oh, yeah, pan seared scallops are super healthy!

Of all the different seafood recipe ideas, pan seared scallops are generally thought of as the healthiest.

Sea scallops are low in saturated fat and very high in protein (80%). Scallops are also rich in minerals and vitamins.

So, pan seared scallops don’t just taste good; they are good for you, too. Cooking seafood is very healthy, which is why steering away from red meat from time to time is wise.

Scallops Nutrition Facts

According to the USDA, these are the scallops nutrition facts.

Weight Watchers Pan Seared Garlic with Pasta and Parmesan Cheese

Sea scallops are low in saturated fat, but this recipe needs a bit of tweaking before cooking to make it Weight Watchers friendly.

White Wine in Pan Seared Scallops

As mentioned below, you don’t have to use white wine in this pan seared scallops recipe, so you can save some points by using chicken broth instead.

Butter Substitute

What about the butter in your Weight Watchers cooking? Can you use light butter to sear scallops? You definitely can. Keep in mind that some “diet butter” has a lot of water content, so the results may be different when you cook scallops.

Tiff is of the mindset that you’ll get the best results by using real butter to cook scallops and just use less of it. Another option to sear scallops is to use half butter and half light butter in this pan seared scallops recipe.

Also, a tablespoon of extra virgin olive oil has just 4 Personal Points.

Heavy Cream Substitute

Instead of the heavy cream, you can easily substitute fat free half and half in this recipe. Tiff says you won’t even notice the difference.

Pasta for Pan Seared Scallops

If you’ve selected whole wheat or whole grain pasta as one of your zero points foods, lucky you! You can enjoy this pan seared scallops recipe with a lot fewer points.

Parmesan Cheese

This pan seared scallops recipe calls for 1/2 cup of parmesan cheese, which has 16 Personal Points. You can use less parmesan cheese in this recipe without greatly affecting the taste. Alternatively, you can leave it out altogether.

Pan Seared Scallops Recipe Pasta

Ingredients:

• 1 16 ounces of linguine
• 1 pound of sea scallops (dry scallops)
• A pinch of salt and pepper
• 1 tablespoon of olive oil
• 2 1/2 tablespoons of butter
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/3rd cup of white wine
• 1 cup of heavy cream
• 1/2 cup of parmesan
• Parsley for garnish

1. Gather your ingredients. 
2. Now take off the muscle on the sides of the scallops after thoroughly rinsing them.
3. Dice up one onion, and set it aside.
4. Now put the pasta on to cook. It should take approximately 10 minutes, depending on the kind of pasta you are using.
5. Get out a heavy pan or skillet, add olive oil over medium high heat or medium heat until it’s sizzling hot, then add the scallops with a tablespoon of butter.
6. Sear scallops in the skillet until the searing scallops are golden brown on both sides. Then remove the seared scallops from the skillet.
7. Add the onion and garlic to the skillet, and stir for three or four minutes until translucent. If you don’t have an onion, you can use shallots.
8. Now add the white wine to the skillet, and listen to that sizzling skillet! Aren’t we all fancy up in here?
9. Let the pan sauce cook down in the skillet for about 5 minutes.
10. Add about a cup of heavy cream to the skillet; then you can add the grated parmesan cheese to the skillet, and your sea salt and black pepper.
11. Add the pasta to the cooking sauce in the skillet, and swirl it all together. Then add the scallops back to the skillet, and you’re good to go. Let’s eat!

Pan-Seared Scallops over Pasta and Parmesan Sauce

Conover

You're definitely going to want to make this scallop recipe again and again.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 6 people

Calories 614 kcal

Ingredients

  

1x2x3x

• 1 pound linguine
• 1 pound sea scallops
• pinch of salt and pepper
• 1 tablespoon olive oil
• 2.5 tablespoons butter
• 1 onion diced
• 2 cloves garlic minced
• 1.3 cups white wine
• 1 cup heavy cream
• .5 cup parmesan cheese add more if you like.
• parsley to garnish

Instructions

 

• Gather the pasta, sea scallops, onion parmesan, butter, olive oil, white wine, garlic, heavy cream, and parsley to garnish.
• Now take off the muscle off the sides of the scallops after thoroughly rinsing them
• Dice up one onion, and set it aside.
• Now put the pasta on to cook. It should take approximately 10 minutes, depending on the kind of pasta you are using.
• Get out a heavy pan, add olive oil until it's sizzling hot, then add the scallops with a tablespoon of butter.
• Remove the scallops when they are brown on both sides.
• Add the onion and garlic to the pan, and stir for three or four minutes until translucent. If you don't have an onion, you can use shallots.
• Add about a cup of heavy cream to the skillet; then you can add the grated parmesan cheese to the skillet, and your sea salt and black pepper.
• Now add the white wine to the skillet, and listen to that sizzling skillet! Aren't we all fancy up in here? Let the pan sauce cook down in the skillet for about 5 minutes.
• Add the pasta to the cooking sauce in the skillet, and swirl it all together. Then add the scallops back to the skillet, and you're good to go.
• Enjoy!

Video

Nutrition

Calories: 614kcalCarbohydrates: 64gProtein: 23gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 486mgPotassium: 438mgFiber: 3gSugar: 5gVitamin A: 797IUVitamin C: 2mgCalcium: 157mgIron: 2mg

Keyword Scallops

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