Best Seared Scallops and Angel Hair Pasta Recipe


Scallops and pasta make for a delightful combination in a dish that is both elegant and easy to prepare. The tender and succulent scallops pair perfectly with the rich flavors of pasta, creating a satisfying meal that is sure to impress your family and friends. In this blog post, we will share a delicious recipe for scallops and pasta that you can recreate in your own kitchen. So, let’s get cooking!


To make this scrumptious scallops and pasta dish, you will need the following ingredients:

  • 1 pound of scallops, rinsed and patted dry
  • 8 ounces of pasta (linguine or fettuccine work well)
  • 2 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1/2 cup of white wine
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish


Now that we have our ingredients ready, let’s dive into the step-by-step instructions for preparing this delectable scallops and pasta dish:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

  2. Sear the scallops: Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.

  3. Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

  4. Deglaze with white wine: Pour the white wine into the skillet, scraping the bottom to release any browned bits. Allow the wine to simmer for a couple of minutes until it reduces slightly.

  5. Add the tomatoes and pasta: Stir in the cherry tomatoes and cooked pasta, tossing everything together to coat evenly. Cook for a few minutes until the tomatoes soften.

  6. Combine the scallops and pasta: Gently add the cooked scallops back into the skillet with the pasta and tomatoes. Toss everything together and cook for an additional minute to warm the scallops.

  7. Serve and garnish: Remove the skillet from the heat and sprinkle the dish with chopped parsley. Divide it into individual plates and sprinkle with grated Parmesan cheese for an extra touch of flavor.

  8. Enjoy your scallops and pasta: Serve the dish immediately while it’s still warm and enjoy the blend of flavors and textures in this delightful seafood and pasta creation.


1. Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops for this recipe. Just make sure to thaw them completely and pat them dry before cooking to ensure the best results.

2. Can I substitute white wine with another ingredient?

If you prefer not to use white wine, you can substitute it with seafood broth or even vegetable broth for a non-alcoholic version. The wine adds a depth of flavor, but you can still achieve a delicious dish without it.

3. Can I use a different type of pasta?

Absolutely! While linguine or fettuccine work well with this recipe, you can experiment with different pasta shapes and varieties based on your preference. Just be mindful of adjusting the cooking time accordingly.

4. How do I know when scallops are cooked properly?

Cooked scallops should have a slightly firm texture and appear opaque rather than translucent. Overcooking scallops can make them tough, so it’s best to keep an eye on them and cook just until they are tender.

5. Can I add other ingredients to enhance the dish?

Certainly! This recipe serves as a great base, and you can customize it to your liking. Consider adding sautéed mushrooms, spinach, or a sprinkle of crushed red pepper flakes for an extra kick of flavor.

Now that you have the recipe and all the necessary information, it’s time to gather your ingredients and give this delightful scallops and pasta dish a try. Enjoy your culinary adventure in the kitchen and savor every bite of this delicious creation!

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