Elegant Seared Scallops Over Garlic Pasta is a restaurant-worthy dish that I can make right at home with just a few simple ingredients. I love how the golden-brown scallops pair perfectly with the buttery garlic pasta—it’s rich, delicate, and impressive without being fussy. Whether I’m cooking for a special occasion or just treating myself, this recipe never disappoints.

Why You’ll Love This Recipe

I like this dish because it looks and tastes fancy but comes together in under 30 minutes. The scallops get a beautiful sear with a tender center, and the pasta is tossed in a light garlic butter sauce that lets the seafood shine. It’s elegant, satisfying, and easy to customize depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sea scallops (large, dry-packed)
Salt and black pepper
Olive oil
Butter
Garlic, minced
Pasta (spaghetti, linguine, or angel hair)
Fresh parsley, chopped
Lemon juice
Optional: red pepper flakes or Parmesan cheese

Directions

I start by patting the scallops dry with paper towels and seasoning them on both sides with salt and pepper.
I bring a pot of salted water to a boil and cook the pasta according to package instructions, then drain and set aside, saving a little pasta water.
While the pasta cooks, I heat a mix of olive oil and butter in a skillet over medium-high heat.
I sear the scallops for 2–3 minutes per side, without moving them, until they develop a golden crust and are just cooked through. Then I remove them from the pan and set them aside.
In the same skillet, I reduce the heat and add more butter and the minced garlic, cooking until fragrant (about 1 minute).
I add the drained pasta to the pan along with a splash of reserved pasta water and toss it in the garlic butter sauce.
I finish with lemon juice, chopped parsley, and red pepper flakes if I want a little heat.
I plate the pasta and top it with the seared scallops, then garnish with more parsley or Parmesan if I’m using it.

Servings and timing

This recipe serves 2–3 people and takes about 25–30 minutes to prepare from start to finish. It’s perfect for a quick yet impressive dinner.

Variations

Sometimes I swap the scallops for shrimp or add spinach and cherry tomatoes to the pasta for more color. I’ve also used a white wine reduction with the garlic sauce for a deeper flavor. If I want a creamier pasta, I stir in a splash of heavy cream or a bit of grated cheese at the end.

Storage/reheating

I store leftovers in the fridge for up to 2 days, but scallops are best eaten fresh. To reheat, I warm the pasta gently in a skillet with a splash of water or broth. I reheat the scallops briefly, being careful not to overcook them—they can get rubbery if reheated too long.

FAQs

How do I get a good sear on scallops?

I make sure they’re very dry and the pan is hot before adding them. I don’t move them until they naturally release and have a golden crust.

Can I use frozen scallops?

Yes, I just thaw them completely and pat them dry before cooking. Dry scallops are best—they sear better than wet-packed ones.

What kind of pasta works best?

I like using thin pasta like angel hair or linguine because it absorbs the garlic butter sauce well, but any kind will work.

Can I add vegetables to the pasta?

Absolutely. I’ve added spinach, arugula, peas, or roasted asparagus for more nutrition and color.

Is this dish spicy?

Not unless I add red pepper flakes. I can adjust the heat based on personal taste.

Conclusion

Elegant Seared Scallops Over Garlic Pasta is one of those recipes I keep in my back pocket for when I want something special without spending hours in the kitchen. I love the balance of rich, buttery pasta and perfectly cooked scallops—it always feels like a treat. Whether I’m cooking for a date night or just enjoying a quiet dinner, this dish always makes the evening feel a little more elegant.