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
Ingredients
- 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: 568kcal | Carbohydrates: 19.4g | Protein: 55.1g | Fat: 29.8g | Saturated Fat: 12.9g | Cholesterol: 147mg | Sodium: 1289mg | Fiber: 3.4g | Sugar: 8.4g