Recipes › Seafood › Italian Scallop Pasta Recipe

Italian Scallop Pasta Recipe

Recipe by Pedro M. A. Neves

This Italian scallop pasta combines tender, briny scallops with al dente linguine in a light white wine and butter sauce brightened with fresh lemon and garlic. A classic preparation from Italy's coastal regions, this dish showcases the natural delicate flavor of scallops without heavy cream or complicated techniques. Ready in under 30 minutes, it's an elegant weeknight dinner or impressive appetizer.

Ingredients

• 400g (14 oz) linguine or spaghetti
• 500g (1.1 lb) large sea scallops, side muscle removed
• 60ml (1/4 cup) dry white wine
• 4 cloves garlic, minced
• 60ml (1/4 cup) fresh lemon juice
• 4 tablespoons (60g) unsalted butter, divided
• 2 tablespoons (30ml) extra virgin olive oil
• 30g (1/3 cup) fresh flat-leaf parsley, chopped
• 240ml (1 cup) fish or vegetable stock
• 5g (1 teaspoon) sea salt, plus more to taste
• 2g (1/2 teaspoon) black pepper
• 30g (1/4 cup) grated Parmesan cheese, optional
• Zest of 1 lemon, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (1/2 cup) pasta water before draining.

2. While pasta cooks, pat scallops dry with paper towels. This removes excess moisture and ensures even browning. Season both sides generously with salt and black pepper.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon (15ml) olive oil and allow it to shimmer for 30 seconds until just smoking.

4. Working in batches if necessary to avoid overcrowding, place scallops in the hot skillet. Sear for 90-120 seconds per side until a golden caramelized crust forms. Transfer cooked scallops to a clean plate.

5. Reduce heat to medium. Add remaining 1 tablespoon (15ml) olive oil to the same skillet. Add minced garlic and sauté for 45 seconds until fragrant but not browned, stirring constantly.

6. Deglaze the skillet by pouring in white wine and scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly and cook off alcohol.

7. Add fish stock and lemon juice to the skillet. Stir well and bring to a gentle simmer. Return scallops to the pan along with any accumulated juices. Simmer for 2 minutes to warm scallops through.

8. Remove the skillet from heat. Whisk in 4 tablespoons (60g) cold butter one tablespoon at a time, swirling the pan until butter is fully incorporated and creates a glossy sauce.

9. Add the drained pasta directly to the skillet and toss gently with the sauce, adding reserved pasta water 2-3 tablespoons at a time until the sauce coats the linguine evenly without pooling. Stir in half the fresh parsley.

10. Divide pasta between four warm bowls. Top with remaining scallops and sauce. Garnish with lemon zest, remaining fresh parsley, and Parmesan cheese if desired. Serve immediately.

Substitutions

• Substitute scallops with 500g (1.1 lb) large shrimp, adjusting sear time to 1-2 minutes per side until pink
• Replace white wine with additional 60ml (1/4 cup) fish stock and 1 tablespoon white vinegar for acidity
• Use fettuccine or tagliatelle instead of linguine for a wider noodle surface to catch sauce
• Substitute butter with 60ml (1/4 cup) heavy cream for a richer sauce, whisking in at the final step

Tips

• Purchase dry scallops (not treated with sodium tripolyphosphate) when possible, as they brown better and have superior texture
• Don't overcrowd the skillet when searing scallops; wet, crowded scallops will steam rather than sear; work in batches if needed
• Use reserved pasta water to adjust sauce consistency; starch in the water helps create a light, cohesive sauce that clings to the pasta
• Cook pasta to al dente; it will continue cooking slightly when tossed with the hot sauce, so timing is crucial

This pasta preparation reflects the cooking traditions of Italy's Mediterranean and Adriatic coastal regions, particularly around Venice and the Adriatic coast where scallops (capesante) are harvested and celebrated. Italian coastal cuisine emphasizes the purity of fresh seafood with minimal but quality accompaniments—butter, garlic, white wine, and lemon—allowing the delicate flavor of the scallop to remain the star of the dish.

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