Pasta with Pan-Seared Scallops

Pasta with Pan-Seared Scallops


90 people made this

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


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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