Name: Seared Scallops Over Garlic Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 12 large scallops; 8 oz spaghetti or your favorite pasta; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/4 cup white wine (dry, such as Sauvignon Blanc or Pinot Grigio); 2 tablespoons unsalted butter; Salt and pepper, to taste; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons fresh parsley, chopped; 1/4 cup grated Parmesan cheese

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Seared Scallops Over Garlic Pasta is a restaurant-quality dish that I can whip up in under 30 minutes. It combines tender, golden-brown scallops with a silky, garlic-infused pasta that’s packed with savory flavor and a touch of elegance. Whether I'm cooking for date night or just treating myself, this recipe always feels like a little luxury.

Seared Scallops Over Garlic Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 large scallops

8 oz spaghetti or your favorite pasta

2 tablespoons olive oil

3 cloves garlic, minced

¼ cup white wine

2 tablespoons unsalted butter

Salt and pepper to taste

¼ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, chopped

¼ cup grated Parmesan cheese

Directions

I start by bringing a pot of salted water to a boil and cook the pasta according to the package instructions. Once cooked, I drain it and set it aside, saving a little pasta water just in case.

While the pasta is cooking, I heat olive oil in a large skillet over medium-high heat. I make sure to pat the scallops completely dry with paper towels for the best sear, then season both sides with salt and pepper.

I add the scallops to the hot skillet, giving them space to sear properly. I cook them for about 2-3 minutes on each side until they’re golden and opaque in the center, then remove them from the skillet and set them aside.

In the same skillet, I sauté the minced garlic for about a minute until fragrant. I pour in the white wine and let it reduce by half, which takes around 2-3 minutes.

Next, I stir in the butter, letting it melt and mix with the garlic wine sauce.

I toss in the cooked pasta, stirring to coat it thoroughly in the garlic butter sauce. If the sauce looks too thick, I loosen it with a splash of reserved pasta water.

I season the pasta with salt, pepper, and red pepper flakes for a touch of heat.

Finally, I plate the pasta and top it with the seared scallops. A sprinkle of chopped parsley and a generous dusting of Parmesan cheese finishes it off beautifully.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories per serving: Approximately 425 kcal

Variations

I sometimes swap the spaghetti for linguine, fettuccine, or even angel hair pasta depending on my mood.

For a dairy-free version, I skip the butter and Parmesan and use a drizzle of extra virgin olive oil for richness.

Adding a handful of baby spinach or cherry tomatoes gives it a colorful and nutritional boost.

If I want extra protein, I mix in a few shrimp along with the scallops.

A touch of lemon zest or a squeeze of fresh lemon juice adds brightness that works really well with the seafood.

Storage/Reheating

I recommend enjoying this dish fresh for the best texture and flavor, especially since scallops can become rubbery when reheated. However, if I have leftovers:

I store them in an airtight container in the fridge for up to 2 days.

To reheat, I gently warm the pasta in a skillet over low heat, adding a splash of water or broth to loosen the sauce. I reheat the scallops separately, just until warmed through, to avoid overcooking.

FAQs

How do I know when scallops are perfectly cooked?

I look for a golden sear on each side and check that the center is just opaque. Overcooked scallops turn rubbery, so I keep a close eye and cook them for only 2–3 minutes per side.

Can I use frozen scallops?

Yes, but I make sure to thaw them completely and dry them very well before cooking. Moisture prevents that beautiful sear I want.

What kind of white wine should I use?

I use a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds acidity and depth without overpowering the garlic and butter.

Can I make this recipe ahead of time?

While I can cook the pasta and prep ingredients ahead of time, I sear the scallops just before serving to keep them fresh and tender.

Is it necessary to use Parmesan cheese?

No, but I like how it adds a nutty, salty finish to the dish. I can substitute it with Pecorino Romano or leave it out entirely if I prefer.

Conclusion

Seared Scallops Over Garlic Pasta is one of those meals I keep coming back to—it’s quick, satisfying, and always feels a bit special. With minimal ingredients and a simple process, I can put together a dish that’s both elegant and comforting. Whether I’m hosting or just craving something delicious, this recipe hits the spot every time.

Recipe:

Seared Scallops Over Garlic Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 2 servings

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Description

Seared Scallops Over Garlic Pasta is a quick, elegant seafood pasta recipe perfect for weeknight dinners or special occasions. Tender, golden-brown scallops are paired with garlic-infused pasta tossed in a light butter and white wine sauce, making it a flavorful, restaurant-quality meal ready in under 30 minutes.

Instructions

Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve a little pasta water before draining.
While pasta cooks, pat scallops dry with paper towels and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2–3 minutes per side until golden and opaque. Remove from skillet and set aside.
In the same skillet, sauté garlic for 1 minute. Add white wine and reduce by half (about 2–3 minutes).
Stir in butter until melted.
Toss in cooked pasta, coating it in the garlic butter sauce. Use reserved pasta water to loosen sauce if needed.
Season with salt, pepper, and optional red pepper flakes.
Plate pasta, top with seared scallops, and garnish with parsley and Parmesan.