Scallops And Pasta With Butter Recipe

There’s something undeniably magical about scallops and pasta—especially when you bring butter into the mix. This dish is one of those deceptively simple recipes that packs an impressive flavor punch without a lot of fuss. The rich, silky butter sauce balances the sweet, tender scallops, and when you add in fresh spinach and bright cherry tomatoes, you get a well-rounded meal that feels light but satisfying. It’s the kind of recipe that works just as well for a cozy night in as it does for impressing guests at a dinner party.

I first made this dish on a whim, looking for something quick and elegant to whip up for a date night. The kitchen smelled of buttery garlic and sautéing spinach, and when those perfectly seared scallops hit the plate, I knew it was a keeper. The whole meal came together so easily, but tasted like something that took hours to prepare—exactly the kind of meal you want in your back pocket for special occasions (or just when you need to feel a little fancy on a weeknight).

this RECIPE

A little history on scallops and pasta

Scallops have long been a beloved ingredient in coastal cuisines, thanks to their delicate flavor and quick cooking time. In Italy, seafood pastas are especially popular in coastal regions like Liguria and Sicily, where fresh catches of the day are often paired with simple pasta dishes. Butter-based sauces, like the one used in this recipe, add a rich, luscious texture to seafood, complementing the natural sweetness of the scallops. Over time, this kind of dish has become a go-to for seafood lovers looking for something both indulgent and light.

Let’s talk ingredients: making each one count

• Sea scallops: These are the stars of the dish, offering a sweet, tender bite that pairs beautifully with the rich butter sauce. If you can’t find sea scallops, you can use bay scallops, but keep in mind they are smaller and cook even faster. Look for scallops that are labeled “dry” to avoid any excess water that can interfere with searing. Plus, scallops are a great source of lean protein and vitamin B12.
• Angel hair pasta: I love how angel hair cooks in just a couple of minutes, making it ideal for quick weeknight meals. If you prefer something heartier, you could substitute spaghetti or linguine, but angel hair’s light texture is perfect here. It’s also a nice low-calorie base for soaking up all that buttery goodness.
• Spinach: Fresh spinach wilts down beautifully and adds a pop of color (and nutrition) to the plate. It’s packed with iron and vitamin A, making it as healthy as it is tasty. If you’re out of spinach, arugula or kale work well, too, adding a different kind of bite.
• Butter: Unsalted butter forms the base of the sauce, giving everything a luxurious texture without overwhelming the other flavors. If you’re looking to lighten things up, you can swap half the butter for olive oil, but the butter really brings out the sweetness of the scallops.
• Cherry tomatoes: These little gems burst with freshness and add a hint of acidity to cut through the richness of the butter. Grape tomatoes are a great alternative, and if you’re feeling fancy, you can even roast them first for a deeper flavor.
• Garlic: A must for any butter-based sauce, garlic adds a fragrant, savory depth. If you want a milder flavor, try roasting the garlic before adding it to the sauce, but I personally love the sharp bite it brings when sautéed.

Kitchen gear: What you need (and what you can skip)

To make this recipe, you’ll need just a few basic kitchen tools. First up is a large frying pan. I recommend using one that’s stainless steel or cast iron to get a nice sear on the scallops. A non-stick pan can work in a pinch, but you won’t get quite the same golden crust.

Next, grab a pair of tongs for tossing the spinach and flipping the scallops. I like using tongs because they give you more control than a spatula, especially when you’re dealing with delicate ingredients like scallops.

Finally, you’ll need a large pot for boiling the pasta. Angel hair cooks super quickly, so you won’t be hanging over the stove for long. If you don’t have angel hair, feel free to use whatever pasta you have on hand—just adjust the cooking time accordingly.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Prep the scallops and cook the spinach:
   Start by boiling a large pot of salted water for the pasta. While that’s heating up, pat your scallops dry (this helps them sear properly). Season them with salt and pepper, and brush with a little oil to prevent sticking. In a large pan, sauté the spinach in batches until it’s wilted—this only takes a minute or two. Set the spinach aside and wipe the pan clean for the next step.
2. Make the sauce:
   In the same pan, melt half of the butter over medium heat. Add the garlic and cook just until fragrant (about 1-2 minutes). Be careful not to brown it—it’s easy to go from golden to burnt in a flash. Whisk in the flour, cooking it for a minute to get rid of any raw taste. Then, add the tomatoes and cook until they soften slightly, about 2-3 minutes. Set the sauce aside and wipe the pan out again (clean pans are key to getting a good sear on the scallops).
3. Sear the scallops:
   Timing is everything with scallops. Melt the remaining butter in the pan and add the scallops one at a time. Let them cook undisturbed for 1-1.5 minutes, or until they release easily from the pan. (I’ve definitely made the mistake of flipping them too soon and ending up with stuck scallops—not fun!) Flip them and cook for another 1-1.5 minutes, then remove from the heat.
4. Finish the dish:
   While your scallops are cooking, add the angel hair to the boiling water. It cooks fast, so keep an eye on it—usually around 2 minutes. Drain the pasta, reserving a little cooking water, and toss it back in the pan with the sauce. Add the spinach and, if needed, a bit of the reserved water to get everything evenly coated.
5. Plating:
   Divide the spinach between your plates, top with pasta and tomatoes, then arrange the scallops on top. Drizzle any remaining butter sauce from the pan over the dish. Serve immediately and enjoy!

Variations to try (because experimenting is fun)

• Gluten-free: Swap out the regular pasta for a gluten-free variety. I’ve had great success with gluten-free angel hair made from rice flour, but feel free to use your favorite.
• Vegan: While scallops are the main event here, you could turn this into a vegan dish by using tofu or seitan. You’ll also want to replace the butter with a plant-based alternative like vegan butter or olive oil.
• Low-carb: If you’re cutting back on carbs, try swapping the angel hair for spiralized zucchini or shirataki noodles. The dish will feel a little lighter, but still full of flavor.
• Spicy kick: Add a pinch of red pepper flakes to the garlic butter sauce if you like a little heat. I’ve done this a few times, and it adds a nice contrast to the sweetness of the scallops.
• Seasonal veggies: If spinach isn’t in season, try using Swiss chard or even asparagus. Both work well with the buttery sauce and scallops.

Serving and presentation ideas for your next dinner party

For a touch of elegance, serve this dish on white plates to let the colors of the spinach, tomatoes, and scallops pop. You could garnish with a bit of chopped parsley or a light drizzle of lemon juice for added freshness. A side of crusty bread would be perfect for soaking up any leftover sauce, and a simple salad with a lemon vinaigrette would complement the richness of the scallops and butter beautifully.

beverage pairings to elevate your meal

This dish pairs beautifully with something light and refreshing. I recommend a sparkling water with a slice of lemon or lime to cut through the richness of the butter sauce. A cold, citrusy iced tea (like lemon or mint) is also a great match, bringing brightness to the meal. If you’re feeling fancy, a non-alcoholic sparkling white grape juice or a ginger-infused mocktail can add a little flair to your dinner table.

Storing and reheating tips

If you have leftovers (though I doubt you will!), you can store them in an airtight container in the fridge for up to two days. When reheating, be gentle with the scallops—they can turn rubbery if overcooked. I recommend reheating the pasta and sauce separately from the scallops. Warm the pasta in a pan over low heat with a splash of chicken broth to keep it moist, and then add the scallops just at the end to warm them through.

Adjusting the recipe for more (or fewer) servings

This recipe serves two, but it’s easy to scale up if you’re feeding a crowd. Just be sure to cook the scallops in batches so you don’t overcrowd the pan (trust me, I’ve made that mistake, and you end up steaming them instead of searing). For larger servings of pasta, increase the amount of butter and tomatoes to ensure the sauce evenly coats everything.

Common issues (and how to avoid them)

• Scallops sticking to the pan: Make sure your pan is hot enough before adding the scallops and resist the urge to move them around too soon.
• Sauce too thick or too thin: If your sauce is too thick, add a little pasta water to thin it out. If it’s too thin, cook it a bit longer to reduce it.

Ready to try it? You’ll love it your way!

Whether you’re looking for a quick weeknight dinner or something to impress guests, this scallops and pasta with butter recipe is sure to become a favorite. Try it as written, or make it your own with some of the variations I’ve suggested—either way, you’ll end up with a delicious meal that tastes like something you’d order at a fancy restaurant (but way more fun to cook at home).

FAQ

1. Can I use frozen scallops?
Yes! Just be sure to thaw them completely and pat them dry to remove excess moisture before cooking.

2. What can I use instead of butter?
Olive Oil Virgin works great if you want a lighter option. You can also use a plant-based butter for a dairy-free version.

3. How do I know when the scallops are done?
They should be opaque and have a golden crust on both sides. They’ll also feel firm to the touch but not rubbery.

4. Can I make this ahead of time?
You can prep the spinach and sauce ahead, but scallops are best cooked right before serving to maintain their texture.

5. What other vegetables can I use?
Try swapping the spinach for arugula, Swiss chard, or even sautéed mushrooms for a heartier twist.

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