Spicy Scallop Pasta
Elevate your pasta night with this irresistible Spicy Scallop Pasta—a restaurant-quality dish that's surprisingly easy to make at home. Tender, golden-seared sea scallops take center stage, nestled atop a bed of al dente spaghetti coated in a luscious garlic-chili white wine sauce. Cherry tomatoes add a burst of vibrant sweetness, while red chili flakes lend a subtle, tantalizing heat. Finished with fresh parsley, a squeeze of lemon juice, and a sprinkling of Parmesan, this 35-minute recipe strikes the perfect balance of bright, bold, and savory flavors. Ideal for those who love seafood pasta with a spicy twist, it's an elegant yet approachable dish that’s sure to impress at your next dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces large sea scallops
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 ounces spaghetti or linguine
- 4 pieces garlic cloves, minced
- 1 teaspoon red chili flakes
- 1.5 cups cherry tomatoes, halved
- 1 cup dry white wine
- 3 tablespoons fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Pat the scallops dry with paper towels to ensure a good sear. Season both sides with a pinch of salt and black pepper.
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove scallops from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they soften. Stir in the white wine, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Let the sauce simmer for 3-4 minutes to reduce slightly.
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.
Gently fold the scallops back into the skillet. Drizzle with lemon juice and sprinkle with chopped parsley.
Divide the pasta among serving bowls. Top with grated Parmesan cheese and an extra pinch of chili flakes if desired. Serve immediately.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.6 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2198 mg | 47% | |
*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.
