Easy Scallop Pasta

This Easy Scallop Pasta is an elegant but simple at-home dinner that will have everyone impressed with the dish! This recipe features your choice of pasta topped with buttery pan-seared scallops and bacon tossed in a light lemony sauce.

Easy Pan Seared Scallops with Noodles

This Easy Scallop Pasta is one of my favorite meals to make! While it embodies a ton of summer flavors with lemon and basil, it also brings the comfort that a winter meal needs, so really, this dish is perfect year-round.

I mean, what could be better than a plate of noodles with seared scallops, diced bacon, lemony sauce, and topped with fresh basil?

This dinner is elegant enough to serve up to dinner guests but also easy enough that you can whip it up on any given weeknight.

It’s gluten-free, paleo, whole30 friendly, and so tasty. If you’re not careful, you’ll be making this recipe weekly! (Would that really be so bad, though?)

Ingredients For This Scallop Pasta

• Bacon – You’ll need four pieces of bacon, diced. And save the bacon fat…
• Scallops – Look for large, dry sea scallops for the best flavor and texture. Dry sea scallops are larger and firmer, and dry scallops achieve a better texture when pan-seared.
• Olive Oil – You’ll need just a bit of olive oil to sauté the garlic and onion.
• Aromatics – Sautéed garlic and onion create a delicious flavor base for the sauce.
• Broth – Chicken, seafood, or vegetable broth will work.
• Lemon Juice – Fresh lemon juice provides the freshness in the sauce.
• Spices – We’re keeping it simple with a combination of salt, pepper, and red pepper flakes.
• Noodles – Serve your scallops and sauce over your choice of spiralized zucchini or squash, spaghetti squash, or your favorite gluten-free pasta.
• Basil – A sprinkle of fresh basil is the perfect garnish and the best way to round out the flavors.

Variations

• Use any noodles you like! I keep my meals gluten-free using my favorite gluten-free pasta or lighter with vegetable noodles such as zucchini or squash noodles, or spaghetti squash. However, you can spoon the seared scallops and sauce over any pasta of your choice!
• Make it cheesy. Give your scallops and pasta a cheesy finish with a sprinkle of freshly grated parmesan cheese.
• Add extra veggies. Spinach, broccoli, grape tomatoes would all be fabulous additions to this pasta dish!

How to Make Pan Seared Scallops and Pasta

This scallop pasta really couldn’t be simpler! Here’s a quick breakdown of the recipe:

1. Cook the scallops and bacon: First, pat dry your sea scallops (important for a great sear!), season generously with salt and pepper, then set them aside. In a large skillet, cook the bacon until crispy, then remove from the pan and drain all but 1 tablespoon of the bacon grease. Add the seasoned scallops into the same skillet and sear for 3 minutes per side. Remove from the pan and set aside.
2. Make the sauce: Add the broth to the pan along with lemon juice, salt, pepper, and red pepper flakes. Bring to a boil, lower the heat, then simmer until slightly thickened.
3. Combine and serve: To the sauce, add the pre-cooked gluten-free noodles or the veggie noodles of your choice, cook for a couple of minutes, then mix in the scallops and bacon. Toss to coat, garnish with fresh basil, then serve.

What is the Secret to Perfect Scallops?

There are a couple of things you can do to make sure that you’re getting the best possible texture and flavor out of your scallops:

• Pat them dry. Excess moisture can compromise that crispy sear. For the best results, gently pat the scallops dry with a paper towel before seasoning/cooking.
• Season before cooking. Coating the scallops in salt and pepper before searing allows the flavors to soak into the meat.
• Sear at high heat. High heat is key for the perfect sear! Lower heat will create a soggier, softer texture.

Is It Better to Cook Scallops in Butter or Oil?

While you can sear scallops in either butter or oil, I like to use oil for this recipe—specifically, the leftover bacon grease!

Once the bacon is cooked, you’ll discard all but one tablespoon of the grease and use that to sear the scallops. This adds tons of flavor and gives the exterior of the scallops that perfectly crispy crust.

How Do You Cook Scallops So They Are Not Rubbery?

If your scallops come out rubbery, then that probably means they are over-cooked!

The scallops need right around 3 minutes per side to cook perfectly. Once they’re seared, be sure to remove them from the pan right away to avoid over-cooking!

What Does Scallops Pair Well With?

A fresh and elegant meal like this one deserves a delicious pairing! Here are some of my favorite sides to enjoy alongside this scallop pasta:

• Air Fryer Asparagus with Lemon and Parmesan
• The Best Spring Mix Salad Ever
• Gluten Free Garlic Bread
• Air Fryer Broccoli
• Restaurant Worthy Caesar Salad

How to Store

This scallop pasta is best served right away! If you do have leftovers, they can be stored in an airtight container in the fridge for 1-2 days.

To reheat, simply warm on low on the stove with a splash of broth to moisten if needed.

More Seafood Recipes You’ll Love

• One Pan Moroccan Fish
• Sheet Pan Cod with Vegetables in Lemon Herb Sauce
• Mahi Mahi Tacos with Tropical Salsa
• Paleo Air-Fryer Fish Sticks
• Air Fryer Salmon

Easy Scallop Pasta

This Easy Scallop Pasta is an elegant but simple at-home dinner that will have everyone impressed with the dish! This recipe features your choice of pasta topped with buttery pan-seared scallops and bacon tossed in a light lemony sauce.

Servings 2

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

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Ingredients

  

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• 4 pieces of bacon diced
• 1 lb. fresh scallops
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1/2 onion finely diced
• 1/2 cup chicken or seafood broth
• 1 tablespoon lemon juice
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper more to taste
• pinch red pepper flakes
• 4 cups cooked gluten-free spaghetti pasta or vegetable noodles (spaghetti squash, spiralized zucchini or summer squash)
• 1 cup chopped fresh basil

Instructions

• Season scallops with salt and pepper and set aside.
• Heat a large skillet over medium-high heat and cook bacon until crispy. Remove bacon set aside to drain. Drain all grease but 1 tablespoon.
• Add in scallops and sear for 3 minutes on each side. Once seared, remove from pan.
• Heat oil in the now-empty skillet and add garlic and onion. Cook until beginning to soften, about 5-7 minutes.
• To the pan add broth, lemon juice, salt, pepper, and red pepper flakes. Bring up to a boil and then lower the heat. Let simmer for 5 minutes, until broth thickens slightly and flavors meld together. Add in the veggie noodles, and let cook for 2-3 minutes. Add back in scallops and bacon, and toss to coat, and cook until heated through.
• Add in basil, and taste and adjust seasoning.
• Serve hot. This scallop pasta is best served right away! If you do have leftovers, they can be stored in an airtight container in the fridge for 1-2 days. To reheat, simply warm on low on the stove with a splash of broth to moisten if needed.

Notes

• Variations:
  • Use any noodles you like! I keep my meals gluten-free using my favorite gluten-free pasta or lighter with vegetable noodles such as zucchini or squash noodles, or spaghetti squash. However, you can spoon the seared scallops and sauce over any pasta of your choice!
  • Add extra veggies. Spinach, broccoli, grape tomatoes would all be fabulous additions to this pasta dish!
  • Make it cheesy. Give your scallops and pasta a cheesy finish with a sprinkle of freshly grated parmesan cheese.
  • Tip 1: If you try to move the scallop and it doesn’t budge, then it’s not ready to be flipped.
  • Tip 2: If it moves easily, then the crust is formed, and it can be flipped.
  • Fresh or frozen will work! If you can find fresh scallops, great. If not, frozen works great, too; you will need to thaw them first.
  • Forgot to thaw in advance? Don’t worry. You can thaw them quickly and easily. Place the frozen scallops into a ziplock bag, then place the ziplock bag into a bowl of cool water. Let them sit for 20-30 minutes, then rinse and pat dry before cooking.

Nutrition

Calories: 568kcalCarbohydrates: 19.4gProtein: 55.1gFat: 29.8gSaturated Fat: 12.9gCholesterol: 147mgSodium: 1289mgFiber: 3.4gSugar: 8.4g

Course: Dinner

Cuisine: Gluten-free, Paleo, whole30

Author: Lexi

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