Pasta with Pan-Seared Scallops

    35 minutes

    This delicious seafood pasta makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself.

    96 people made this

    Serves: 8 

    • 500g farfalle (bow tie) pasta
    • 24 scallops, rinsed and drained
    • 3/4 cup (185ml) olive oil
    • 1/4 cup lemon juice
    • 1 1/2 teaspoons dried minced garlic
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons dried basil
    • 9 tablespoons butter

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente. Drain, rinse and transfer to a large serving bowl.
    2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
    3. Heat a large frypan over medium-high and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down and cook for about 3 to 4 minutes until dark golden brown. Turn scallops and cook the other side. Cook the remaining 12 scallops the same way.
    4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic and 1/2 teaspoon salt.
    5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates and top with scallops.

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    Reviews in English (69)


    I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made the sauce with 1 T butter, 1T olive oil, lemon juice, basil, garlic, and chicken broth. I also added in asparagus and fresh tomatoes. And - I used whole wheat pasta. All in all, very tasty. This recipe was a great jumping off point and I still stayed on WW. 1 serving was 6 points.  -  06 Feb 2008  (Review from Allrecipes USA and Canada)


    Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped the step of placing the scallops on the plate to cover w/ basil. I added Basil to the mixture in before mixing w/ the scallops. I transferred the scallops first to the skillet and began to brown them. After a minute or so, I added the remaining mixture where the scallops were. Once completely browned, I added fresh Asparagus tips. I didn't use as much butter and used extra garlic & basil. I am so excited that my kids loved it! I am certainly going to keep this recipe and play around with other ingredients to add.  -  18 Apr 2007  (Review from Allrecipes USA and Canada)


    This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil instead of dried, but otherwise followed the recipe as written.  -  22 Aug 2004  (Review from Allrecipes USA and Canada)