Scallops and Smoked Salmon Pasta
Elevate your pasta night with this luxurious Scallops and Smoked Salmon Pasta, a dish that combines the briny sweetness of perfectly seared sea scallops with the delicate, smoky richness of premium salmon. Tossed with al dente linguine and coated in a creamy garlic-Parmesan sauce with a hint of fresh lemon, this seafood pasta dish is as elegant as it is delicious. Finished with a sprinkle of paprika, fresh parsley, and optional extra Parmesan, it’s a restaurant-quality meal that’s surprisingly easy to prepare in just 40 minutes. Perfect for date nights, special occasions, or indulgent weeknight dinners, this scallop and smoked salmon pasta recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams Linguine or spaghetti
- 12 pieces Large sea scallops
- 150 grams Smoked salmon
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 1 tablespoon Lemon juice
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 1 teaspoon Paprika
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
Pat the scallops dry with paper towels and season them with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the scallops in a single layer. Sear them for 2-3 minutes per side until golden brown and just cooked through. Remove from the pan and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the lemon juice and grated Parmesan cheese, allowing the cheese to melt and the sauce to thicken slightly, about 2-3 minutes.
Thinly slice the smoked salmon and stir it into the sauce, letting it warm through for 1-2 minutes.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Gently fold in the seared scallops, being careful not to break them apart.
Taste the pasta and adjust the seasoning with more salt and pepper if needed.
Serve the pasta in bowls, garnished with freshly chopped parsley. Optionally, add a sprinkle of extra Parmesan cheese on top.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 250 mg | 19% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 532 mg | 11% | |
*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.
