Bow Ties and Scallops
Indulge in the luxurious flavors of "Bow Ties and Scallops," a seafood pasta dish that's as elegant as it is easy to make. Tender bow tie pasta is coated in a rich, creamy garlic and parmesan sauce, infused with the brightness of lemon juice and a touch of heat from red pepper flakes. Golden-seared sea scallops add a decadent, melt-in-your-mouth protein, making this recipe perfect for a special dinner or a weeknight treat. With the balanced tang of dry white wine and the freshness of chopped parsley, this dish comes together in just 40 minutes, offering restaurant-quality flavor in the comfort of your home. Serve it with a sprinkle of extra parmesan and a lemon wedge for the ultimate pasta experience—sure to impress even the most discerning palate!
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Recipe Information
Ingredients
- 12 ounces bow tie pasta
- 1 pound sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups heavy cream
- 0.5 cup parmesan cheese, grated
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.25 teaspoons red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente, then drain and set aside.
Pat the sea scallops dry with paper towels and lightly season them with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2 minutes per side until golden brown and opaque in the center. Remove scallops from the skillet and set aside.
Lower the heat to medium, and add the remaining olive oil and butter. Stir in the minced garlic and cook for 1-2 minutes or until fragrant, being careful not to burn it.
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 3 minutes, reducing slightly.
Stir in the heavy cream, parmesan cheese, lemon juice, red pepper flakes, salt, and black pepper. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing it gently to coat with the sauce. Return the scallops to the skillet and cook for 1-2 additional minutes to warm them through.
Sprinkle the dish with chopped fresh parsley and give everything a final toss.
Serve immediately, garnished with extra parmesan cheese and a wedge of lemon, if desired.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
