Pasta with scallops, an elegant seafood first course

Main Dish
Very Easy
17 min
613 Kcal

Have you bought some frozen scallops and want to use them to make a tasty first course? Here’s how to prepare pappardelle with scallops and cherry tomatoes. We made fresh pasta, but if you’re short on time, you can also use spaghetti or paccheri: both pasta shapes pair perfectly with this delicious shellfish sauce. Make this recipe for a romantic dinner or a special occasion; pasta with scallops is an elegant first course that makes a great impression. Follow the step-by-step instructions, and let us know what you think in the comments!

Ingredients

2

Materials

  • Cutting board
  • Frying pan
  • Pot
  • Knife

Preparation

Preparation12 min
Cook time5 min
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 1Pour a little oil into a frying pan and brown the garlic. Then add the washed and halved cherry tomatoes, then cover with the lid and cook for 5 minutes.
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 2After this time has passed, the cherry tomatoes will have softened. Mash them with a wooden spoon (so they release the juice) and continue cooking with the lid on for another 4 minutes
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 3Meanwhile, cook the scallops in another pan (they must be thawed completely): put a knob of butter in the pan and let it melt, then add the scallops and sear them a couple of minutes on each side.
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 4Remove the lid from the pan with the cherry tomatoes and cook over high heat with the white wine for a couple of minutes, until the alcohol evaporates.
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 5At this point, remove the garlic from the cherry tomato sauce, add the scallops and a generous sprinkling of pepper. Then mix thoroughly.
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 6Drain the pasta al dente directly into the pan with the scallop sauce, add chopped parsley, and toss quickly.
  • Pasta with Scallops, an Elegant Seafood First Course - Preparation step 7The pasta with scallops is ready!

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FAQ ❓

Can I store pasta with scallops?

We recommend eating it as soon as it is ready. Scallops tend to become tough if they are refrigerated after cooking.
Tagliatelle, pappardelle, spaghetti, and paccheri are the best pasta shapes.
Of course. Use scallops with the roe removed and follow the same method.
For an even more flavorful sauce, you can add black olives or capers that have been rinsed to remove excess salt.
You can use a little tomato passata. Don’t use too much; you just need enough to give the pasta a little more flavor. For two people, we recommend using 100 ml of tomato passata.

Nutrition

for 1 serving / for 100 g
Calories: 613Kcal
  • Carbo: 61.6g
  • Total fat: 19.6g
  • Saturated fat: 7.2g
  • Proteins: 37.7g
  • Fibers: 4.6g
  • Sugar: 3.8g
  • ProPoints: 15
  • SmartPoints: 17
Nutritional information for 1 serving (375g)

Cookware

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Questions

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Daniele MainieriDaniele Mainieri
Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

Rate this recipe:
4.25/5, 4 votes