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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.

Scallops with Pasta served on a white plate
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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, Lemon Garlic Shrimp Pasta or, even simpler Lemon Garlic Pasta or Lemon Basil Pasta 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 recipe, Scallop Crudo and these Bacon Wrapped Scallops too. They may become lazy weeknight dinners in your house too.

Seared Scallops with Pasta

Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Course: Main Course
Cuisine: Italian
Calories: 571
Servings: 2 people
Believe it or not, you can make this delicious dinner for two in about 20 minutes!

Ingredients  

  • 6 ounces rotini or other short pasta such as penne or strozzapreti
  • 5 ounces baby arugula
  • 3 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • 1 Meyer lemon juice and zest (or regular lemon)
  • kosher salt and freshly ground black pepper to taste
  • 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.

Nutrition

Calories: 571kcal | Carbohydrates: 71g | Protein: 28g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 497mg | Potassium: 715mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2211IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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42 Comments

  1. Jen @ Baked by an Introvert says:

    Seared scallops are the best! This pasta is so elegant and light. Perfect for summer!

    1. Marissa says:

      I agree Jen! Thank you…

  2. Joanne says:

    We 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!

    1. Marissa says:

      You’ve gotta have those nights, right? 😉 Thanks, Joanne.

  3. Helen @ Scrummy Lane says:

    Marissa, 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!

    1. Marissa says:

      Yes, so easy! Thanks, Helen…

  4. Eileen says:

    Ooh, lovely! This is such a beautifully minimal dish. Definitely a great illustration of the “fresh food cooked simply” principle.

    1. Marissa says:

      What a great principle – that’s exactly what I aim for!

  5. Lorraine @ Not Quite Nigella says:

    I eat scallops all the time at restaurants but rarely make them at home. But you’re right, they’re so easy and tasty! 😀

    1. Marissa says:

      Even 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!

  6. Mira says:

    This looks like the perfect light meal for summer! Love seared scallops! Pinned!

    1. Marissa says:

      Thanks, Mira!

  7. Maureen | Orgasmic Chef says:

    Scallops are one of the speediest (and most elegant) meals we make. My husband could live off a dish like this and not get bored.

    1. Marissa says:

      We need to get together for dinner, Maureen! 🙂

  8. Tamara Andersen says:

    What a lovely dish for a summer evening on the patio! Great sear on the scallops!

    1. Marissa says:

      Thank you, Tamara. 🙂

  9. HapaNom says:

    Pinning 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 😉

    1. Marissa says:

      Isn’t it the best?! And, I agree – on the patio, when we’re sipping, a twist of orange is a must! 🙂

  10. Giramuk's Kitchen says:

    I 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!

    1. Marissa says:

      Thanks so much! I’d love to hear how it goes…

  11. Faith (An Edible Mosaic) says:

    You’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!

    1. Marissa says:

      Thank you, Faith! xo

  12. hipfoodiemom says:

    Marissa, pantry and kitchen staples are a must!!! love this super quick, elegant and beautiful meal!!!

    1. Marissa says:

      Thanks, Alice! 🙂

  13. ciaoflorentina says:

    What a gorgeous sear on those scallops! Wow!

    1. Marissa says:

      Thanks!

  14. shashi at runninsrilankan says:

    I 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!

    1. Marissa says:

      Thanks so much, Shashi! You’d have no trouble making these…

  15. Cecilia says:

    Hi Marissa, as always your pictures are just so awesome! And the recipe sounds delicious. Thank you for sharing! Have a nice weekend!

    1. Marissa says:

      Awww, so sweet, Cecelia. Thank you!