Farfalle W Herbs and Scallops
Elevate your weeknight dinner with this elegant yet approachable Farfalle with Herbs and Scallops recipe. Perfectly seared sea scallops meet tender, al dente bow-tie pasta in a light and aromatic herb sauce featuring fresh parsley, basil, and thyme. A splash of dry white wine and a hint of lemon zest brighten the dish, while optional heavy cream adds a touch of indulgence. Quick to prepare in just 35 minutes, this crowd-pleasing meal is ideal for seafood lovers and pasta enthusiasts alike. Served with a squeeze of fresh lemon, it’s a sophisticated yet comforting dish that’s sure to impress. Keywords: farfalle with scallops, herb pasta recipe, seafood pasta, quick elegant dinner, scallop pasta recipe.
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Recipe Information
Ingredients
- 12 oz farfalle (bow-tie pasta)
- 1 lb large sea scallops
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 pcs garlic cloves, minced
- 0.5 cup dry white wine
- 0.25 cup fresh parsley, finely chopped
- 0.25 cup fresh basil, chiffonade
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 0.25 cup heavy cream (optional)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 4 pcs lemon wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil along with the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the parsley, basil, thyme, and lemon zest. If using heavy cream, add it now and stir well to combine. Season with the salt, black pepper, and red pepper flakes if desired.
Add the cooked farfalle to the skillet along with the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. Toss to coat the pasta evenly.
Gently fold the seared scallops into the pasta and sauce, taking care not to break them apart.
Divide the pasta among serving plates and garnish with additional parsley or basil, if desired. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 653 mg | 14% | |
*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.
