To avoid getting take-out too often, we keep our favorite kitchen staples around: fresh fruits and vegetables (whatever is in season), dried pasta, jars of pasta sauce, cans of tuna, eggs, a few kinds of cheese, lemons, onions, garlic, and, as you’ve guessed, scallops to make Seared Scallops with Pasta.
The first time I made seared scallops, I couldn’t believe that something that tasted so good and looked so elegant could be so easy. And when I say easy, I mean less than 5 minutes before you’re transferring them from the pan to your plate. When I’m looking for a lazy weeknight dinner, it’s often this Scallops with Pasta dish or, even simpler, Pasta Aglio e Olio which can be topped with pan seared scallops too!
We keep scallops in the freezer and when I’m planning to make this dish, I try to remember to thaw them in the refrigerator overnight. When I forget (often), it still only takes about 20 minutes to thaw them in the sink. And, if I’m really in a hurry, I coax them along by rinsing with water.
If you love scallops, but hadn’t considered making them at home, I hope you’ll try this and these Bacon Wrapped Scallops too. They may become lazy weeknight dinners in your house too.
Seared Scallops with Pasta
Ingredients
- 6 ounces short pasta such as rotini penne or strozzapreti
- 5 ounces baby arugula
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced
- juice and zest on one Meyer lemon
- fine sea salt and freshly ground black pepper
- 8 large sea scallops
Instructions
- If needed, remove the foot from each scallop then pat dry and season with salt and freshly ground black pepper. Set aside.
- Cook pasta according to package directions. When the pasta is done, stir in the arugula and drain immediately (this will wilt the arugula just enough).
- To sear the scallops, In a skillet or cast iron pan, heat one tablespoon of butter over medium-high heat until very hot. Add scallops, leaving an inch of space around each one. Sear for two minutes on one side; flip, and sear for 2 minutes on the second side. Each side of the scallop should be golden brown and the sides opaque.
- Meanwhile, melt the other two tablespoons of butter in the pan you used to cook the pasta. Add garlic; cook and stir just until fragrant. Add lemon zest and juice; stir until combined. Add pasta and arugula and stir to coat; season to taste with salt and freshly ground black pepper.
- Divide pasta mixture between two plates. Top each with 4 scallops and serve.
ChopinandMysaucepan says
April 21, 2015 at 10:12 amDear Marissa,
Those scallops look beautifully seared and such a simple yet tasty recipe too!
Marissa says
April 21, 2015 at 7:04 pmThank you! Yes, simple and so good.
Katalina @ Peas and Peonies says
April 21, 2015 at 8:52 amI love seared scallops, especially with arugula, the combo is to die for. I consider it such an art to be able to just sear them so nicely, and not overdone, it requires a few trial and errors, but the process its so worth it.
Marissa says
April 21, 2015 at 7:04 pmYou’re right, Katalina. I’ve come close to burning them several times, but I think I have it down. And, yes! So worth it! 🙂
Kristi @ Inspiration Kitchen says
April 20, 2015 at 8:03 pmAs you know, I love scallops too, Marissa. They are SO simple and make such an elegant meal, no matter wha you serve them with. And, these look delicious!
Marissa says
April 21, 2015 at 7:05 pmThanks, Kristi! I can’t wait to try that balsamic reduction that you drizzled on yours.
sugarspunrun says
April 20, 2015 at 6:29 pmMy husband likes scallops but I’ve always been intimidated by them. You make it sound so easy though, I’ll have to try this!
Marissa says
April 21, 2015 at 7:06 pmI hope you do! Let me know how it goes…
Kevin | keviniscooking says
April 20, 2015 at 1:32 pmA super easy and quick meal that looks like that is right up my alley today. I LOVE that pasta you used, is that the strozzapreti? I’ve never seen it before.
Marissa says
April 21, 2015 at 7:06 pmIt is strozzapreti – one of our favorite short pastas! Let me know if you can’t find it and I’ll mail you a bag. 🙂
Oana | Adore Foods says
April 20, 2015 at 8:03 amI love scallops and cannot wait to try your recipe. Sounds and looks so great!
Marissa says
April 21, 2015 at 7:07 pmThank you, Oana!
Jen @ Baked by an Introvert says
April 20, 2015 at 7:23 amSeared scallops are the best! This pasta is so elegant and light. Perfect for summer!
Marissa says
April 21, 2015 at 7:07 pmI agree Jen! Thank you…
Joanne says
April 20, 2015 at 5:20 amWe had lazy clean out the fridge pasta night last night also! Somehow I never realized scallops take such a short time to cook. Such a fancy meal for something you just threw together!
Marissa says
April 21, 2015 at 7:07 pmYou’ve gotta have those nights, right? 😉 Thanks, Joanne.
Helen @ Scrummy Lane says
April 19, 2015 at 10:24 amMarissa, scallops are one of my favourite foods, but I never ever think to make them at home. Why oh why? Love the sound of this. Easy and luxurious!
Marissa says
April 21, 2015 at 7:08 pmYes, so easy! Thanks, Helen…
Eileen says
April 19, 2015 at 10:17 amOoh, lovely! This is such a beautifully minimal dish. Definitely a great illustration of the “fresh food cooked simply” principle.
Marissa says
April 21, 2015 at 7:09 pmWhat a great principle – that’s exactly what I aim for!
Lorraine @ Not Quite Nigella says
April 18, 2015 at 1:49 amI eat scallops all the time at restaurants but rarely make them at home. But you’re right, they’re so easy and tasty! 😀
Marissa says
April 21, 2015 at 7:11 pmEven though we eat them at home, we still order them in restaurants too. It’s fun to see what chef’s will come up with to do with them – so versatile!
Mira says
April 17, 2015 at 9:49 pmThis looks like the perfect light meal for summer! Love seared scallops! Pinned!
Marissa says
April 21, 2015 at 7:11 pmThanks, Mira!
Maureen | Orgasmic Chef says
April 17, 2015 at 6:26 pmScallops are one of the speediest (and most elegant) meals we make. My husband could live off a dish like this and not get bored.
Marissa says
April 21, 2015 at 7:11 pmWe need to get together for dinner, Maureen! 🙂
Tamara Andersen says
April 17, 2015 at 5:31 pmWhat a lovely dish for a summer evening on the patio! Great sear on the scallops!
Marissa says
April 21, 2015 at 7:13 pmThank you, Tamara. 🙂
HapaNom says
April 17, 2015 at 4:59 pmPinning like a mad woman! This dish sounds absolutely incredible! And my God – look at the sear on those scallops! Brilliant recipe, Marissa – you’re a rock star! Btw, I noticed your bottle of Lillet in the background – Lillet Blanc is my favorite summertime drink. Add a twist of orange and I could sip on that all day 😉
Marissa says
April 21, 2015 at 7:14 pmIsn’t it the best?! And, I agree – on the patio, when we’re sipping, a twist of orange is a must! 🙂
Giramuk's Kitchen says
April 17, 2015 at 2:46 pmI am definitely pinning this! I LOVE making scallops, but I’m so finnicky about choosing the right kind! I am the ONLY person in my family who loved scallops too (which didn’t help matters) I think I can convert my husband with this! 🙂
I love the idea of Meyer Lemon butter sauce!
Marissa says
April 21, 2015 at 7:14 pmThanks so much! I’d love to hear how it goes…
Faith (An Edible Mosaic) says
April 17, 2015 at 2:05 pmYou’re absolutely right, scallops are such an impressive but easy meal! They’re so elegant too, so they’re also a great one to serve when company comes over. This looks fabulous!
Marissa says
April 21, 2015 at 7:15 pmThank you, Faith! xo
hipfoodiemom says
April 17, 2015 at 1:52 pmMarissa, pantry and kitchen staples are a must!!! love this super quick, elegant and beautiful meal!!!
Marissa says
April 21, 2015 at 7:15 pmThanks, Alice! 🙂
ciaoflorentina says
April 17, 2015 at 1:14 pmWhat a gorgeous sear on those scallops! Wow!
Marissa says
April 21, 2015 at 7:15 pmThanks!
shashi at runninsrilankan says
April 17, 2015 at 10:29 amI adore scallops – sadly I have always been intimidated to try making them – I had no clue they could be fixed up this quickly and easily! This looks scrumptious!
Marissa says
April 21, 2015 at 7:18 pmThanks so much, Shashi! You’d have no trouble making these…
Cecilia says
April 17, 2015 at 9:52 amHi Marissa, as always your pictures are just so awesome! And the recipe sounds delicious. Thank you for sharing! Have a nice weekend!
Marissa says
April 21, 2015 at 7:18 pmAwww, so sweet, Cecelia. Thank you!