Scallops and Pasta

Seared scallops and pasta are a beautiful combination. The scallops are nicely caramelized and add a lot to this wonderful dish. Buy the smaller ones as they are cheaper. You will find them in the freezer at your grocery store.

Once you thaw the scallops make sure to rinse and pat dry thoroughly or they will not brown evenly. This is very important for an excellent result.

We will make a creamy tomato sauce to for our scallops and pasta. It is very easy to make.

You can use just about any pasta you want for this meal. I used a thin spaghetti. This is one of those sauces that always tastes better the following day so don’t fret if you have left overs.

This is what you are going to need in order to make these scallops and pasta:

Serves four
1 pound scallops
12 oz. pasta – spaghetti, fettuccine or linguine
1 large yellow onion – finely chopped
4 garlic cloves – minced
1 – 28 oz. can tomato sauce
1 TBS tomato paste
1 TBS crushed basil leaves
1/2 cup heavy cream or whole milk
Chopped parsley for garnish
Olive oil/ Salt/ Pepper/ Butter

Bring a large pot with salted water to a boil. Add the pasta and cook according to package instructions. Drain – reserving some of the liquid – and rinse with cold water. Drizzle with olive oil and set aside.

Rinse and pat dry the scallops – they have to be really dry in order to brown correctly. Add some butter to a large skillet and melt. Place the scallops – in a single layer – in the pan and brown evenly on all sides. Remove from pan and set aside.

Add a couple TBS olive oil to your skillet. Add the onion and cook for 5 to 6 minutes until it softens – scraping any scallop brown bits left behind. Add the garlic. Mix well. Cook for 1 to 2 minutes until fragrant. Add the tomato sauce, tomato paste and basil leaves. Season with salt and pepper. Bring to a boil and simmer for 20 minutes. Add the cream or milk.

Return the scallops and pasta to the skillet. Mix well to coat all of the pasta. If necessary add some of the pasta liquid to the pan. Heat through and serve garnished with chopped parsley. Enjoy!

CALORIES 352.09; FAT 6.24 grs (sat 2.13; mono 2.51; poly 0.90); PROTEIN 20.13 grs ; FIBER 3.84 grs; CARBS 57.89 grs; CHOLESTEROL 24.25 mg; IRON 4.04 mg; SODIUM 1269.29 mg; CALCIUM 115.94 mg

Print the Scallops and Pasta Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • March 1, 2011

    Andrew Johnson

    I might try the Scallops and Pasta this week- To reduce the fat content would be possible for me to substitute (full-far) cream with the low-fat variety?

  • March 1, 2011


    Hi Andrew!
    Go ahead and use low fat cream. Thanks for coming by!
    Mary Ann