Sometimes the best meals are some of the simplest, and this scallop pasta with garlic and white wine is definitely one of those. A quick, easy yet delicious dinner equally good for a special occasion or a busy night.
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When it comes to food for Valentine's day, I often think simple is best. Not many would be unhappy with a good steak, some mussels in white wine or some tasty scallops.
This scallop pasta takes the best of your simple pasta dishes with garlic and white wine and adds some delicious scallops. It's easy to make but you don't need to admit that part. And while it may not look like much, it has a wonderful flavor that's sure to be a hit.
My husband and I have a bit of a habit of ordering the same thing in restaurants. It could be embarrassing at first, and often one of us would choose something else just to be different. Now we've grown used to it. It's not exactly a bad thing to have similar tastes in food, after all.
These days, if I don't order the same, it can be because I'm trying to choose something that works to give a bit to the kids. And sometimes I need to try a little of his to see what I'm missing!
I remember one time when this happened was in a lovely restaurant in Portland, Maine, when my eldest was relatively young so he was sharing part of my meal.
My husband ordered what I would have opted for myself - grilled lobster over linguine with garlic and butter. From the bit I tried it was delicious and I was happy to order it myself when we returned over a year later.
This scallop pasta is inspired by that dish as an easier version to make at home, but which still feels that bit special. Making the sauce with wine adds a lovely complementary flavor to the dish and allows you to use a bit less butter as well.
What pasta should you use?
I made it here with bucatini, (and made a bit too much, in case you think the pan looks a bit full - I have adjusted the amount of pasta in the recipe below!) but you could use any pasta. I think bucatini or linguini probably work best, but something smaller like fusilli would also be an option.
This pasta is an authentic Italian pasta that we have enjoyed and I recommend (affiliate link, meaning we'd earn commission on any purchases, but we genuinely loved it!)
How to make this easy scallop pasta
This dish comes together in just a few simple steps:
- Set your pasta to cook in boiling water;
- As it's cooking, warm the butter then add scallops and sear on both sides;
- Add the garlic and cook a minute;
- Deglaze the pan with wine;
- Add in a little parsley and then mix through the cooked pasta.
Scallop pasta is such a simple but flavorful meal. I for one would much rather enjoy something like this at home for Valentine's day than join the hoards in a busy restaurant. Or find any old excuse to enjoy this, because it's definitely better than a once-a-year meal.
Remember to pin this for later.
Want more easy pasta recipes? Try these:
- Crab pasta
- Pasta puttanesca
- Pasta alla Norma (pasta with eggplant and tomato)
- Plus get more ideas for 30 minute meals.
If you like scallops, you might also like pan seared scallops with celeriac remoulade or coquille St Jacques (scallop gratin).
Scallop pasta with garlic and white wine
Ingredients
- 8 oz pasta eg bucatini, linguini
- 1 clove garlic large
- ½ tablespoon butter or a little more as needed
- ½ tablespoon olive oil
- 8 oz scallops
- ¼ cup white wine
- 3 tablespoon chopped parsley chopped quantity
Instructions
- Cook the pasta according to the packet instructions - typically around 7-10min in a large pot of boiling water.
- As you are boiling the water for the pasta, finely chop the garlic and parsley. Remove any muscle on the side on the scallops and split any large/thick ones in half.
- Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops. Leave them to cook for a couple minutes until you see them starting to cook around the side. Turn and cook on the other side - they should have a light sear. Add the garlic and cook a minute to soften.
- Add the wine and deglaze the pan - scrape away any browning from the bottom. Cook for a minute as you do this.
- Remove the pan from the heat and add the cooked, drained pasta once it has cooked, along with the parsley, and carefully toss together before serving.
Notes
Nutrition
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Cissie says
Oh my gosh this recipe was so easy and delicious. I followed it exactly. I live in an area where bay scallops are easy to find and are inexpensive. I also have a herb garden. I was able to walk out my door for the parsley. I will definitely be putting this recipe in my menu rotation. Thank you much for sharing.
Caroline's Cooking says
I'm so glad you enjoyed it, and yes bay scallops are perfect (and I'm jealous of you getting them so easily and inexpensive!)
claire szeto says
Very good...it's funny how it's hard to find a proportional recipe for something simple like this. This is a perfect meal to eat during those 48 hours after getting your teeth whitened btw. We were getting a little tired of white beans and cauliflower. I look forward to making this with parsley.
Caveat: we're a chinese-italian family so I took liberties to double up the garlic. Turned out great.
Caroline's Cooking says
I'm glad you enjoyed, and good to know 🙂
Larry says
Great recipe. We also use shrimp instead of the scallops. Delicious and easy prep meal. Thanks
Caroline's Cooking says
Glad to hear you have been enjoying it! And yes, definitely one that's flexible to switch out the scallops for shrimp (plus I imagine a few other things could work, too).
Mark says
Scallops, garlic, white wine and olive oil, a match made in heaven for a summer's evening.
Caroline's Cooking says
Thanks, indeed any time, I'd say!
Nic Lewisohn says
Just finished our bowls. Abso-bloody-lutely delicious Caroline. Thank you from Kingston Upon Thames, UK
Caroline's Cooking says
So glad to hear you enjoyed!
David Cooke says
I like the idea of scallops with pasta and white wine, but there are no quantities given. What would you suggest?
Caroline's Cooking says
All of the quantities are suggested in the recipe card above, hope you enjoy.
Devin Sanchez says
What will happen if I add egg yolk into it? Does it throw anything off?
Caroline's Cooking says
It's not something I have tried, so can't really say. It won't impact the flavor, really, just texture and you would have to be careful that it blends properly with the sauce rather than giving you little lumps of egg in there. But if it works, I can see it being that bit thicker and richer.
Steve says
Great simple dish. I doubled the butter and ommitted the oil. Also doubled the garlic as my cloves were a little old. Love the pasta. Will be making again for sure.
Caroline's Cooking says
Glad to hear you enjoyed! Yes all butter definitely works as well, makes it a little richer.
Angie says
I noticed that no salt or pepper is included in this recipe. Did you ommitt them on purpose?
Caroline's Cooking says
Hi Angie, with the garlic and wine in there, there is already a good amount of flavor that I didn't feel they were necessary, and we are not huge users of salt, but you can certainly always add a little to taste if you like.
Jan says
Beautiful, healthy, warm, comforting, balanced, tasty. I’m in. Thank you and have a pleasant day !
Caroline's Cooking says
Thanks Jan!
Miz Helen says
We will really enjoy your Scallop and Pasta combination! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
Miz Helen
Caroline's Cooking says
Thanks Miz Helen, it's a delicious combination for sure!
Stacy says
Scallops are so expensive here that my husband knows it's a special meal if they make an appearance. Your dish looks divine, Caroline!
Caroline's Cooking says
Thanks Stacy, it's a shame how expensive scallops can be but I do understand why. I guess helps you savor them when you can!
Sarah Reid, CNP (@jo_jo_ba) says
Simple and delightful! Can't wait to try this
Caroline's Cooking says
Thanks Sarah, hope you enjoy!
anne says
This looks delicious! I make something similar to this with lots of garlic!
Caroline's Cooking says
Thanks Anne, I can see how lots of garlic can work, I just liked the balance here but it's definitely something flexible to tastes!
Steve Dietz says
Hi, could i add an onion?
Caroline's Cooking says
You could, I would suggest softening it so that it's nice and tender and gently sweet. It's probably best to sear the scallops, remove them, then soften the onion, add the garlic then add back the scallops. This should save them overcooking.
The Ninja Baker says
How lovely that you and your husband are on the same page! It is nice to travel through life with one with similar tastes and POVs =) And I am sooooo on board with your yummy scallop pasta =) P.s. Pinned 2 of your photos!
Caroline's Cooking says
Thank you, it can definitely be a bonus, it's true 🙂
Jersey Girl Cooks says
Scallops are awesome! I make too much pasta too but can always have the leftovers for lunch the next day. Great dish.
Caroline's Cooking says
Thanks, true leftovers are also good!
Cindys Recipes and Writings says
I love scallop dishes. yours is perfect for pasta!
Caroline's Cooking says
Thanks Cindy, I'm a big fan of scallops too.
Liz says
Simple, elegant and delicious! Your scallop pasta looks amazing!!
Caroline's Cooking says
Thanks Liz, it's that lovely balance of simple but tasty.