Imagine transforming your ordinary weeknight dinner into a gourmet experience that looks and tastes like it was crafted by a professional chef. This Creamy Garlic Pasta with Pan Seared Scallops is your ticket to culinary magic, combining tender, caramelized scallops with a rich, velvety sauce that will make your taste buds dance with delight. Whether you're looking to impress a date, treat yourself to a special meal, or simply elevate your home cooking game, this recipe promises restaurant-quality flavor without the hefty price tag.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta of choice
- 1 lb scallops
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and pepper. Ensure scallops are at room temperature before cooking.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. When the pan is very hot, carefully add scallops, ensuring they are not touching each other.
- Sear scallops for 2-3 minutes on each side until golden brown with a caramelized crust. Remove scallops from the pan and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-45 seconds until fragrant, being careful not to burn.
- Pour heavy cream into the skillet, stirring to combine with garlic. Simmer for 2-3 minutes until the cream slightly thickens.
- Add grated Parmesan cheese to the cream sauce, stirring continuously until cheese is melted and sauce is smooth. If sauce is too thick, add reserved pasta water.
- Add cooked pasta to the sauce, tossing to coat evenly. Season with additional salt and pepper to taste.
- Plate the creamy garlic pasta and top with seared scallops. Garnish with fresh parsley or additional Parmesan cheese if desired.
- Serve immediately while pasta and scallops are hot, enjoying the rich, creamy texture and perfectly seared seafood.
Tips
- Scallop Selection and Preparation: Choose fresh, dry-packed scallops for the best sear. Pat them completely dry with paper towels to ensure a golden-brown crust.
- Pan Temperature is Key: Use a heavy-bottomed skillet and heat it until it's very hot. The right temperature is crucial for achieving that perfect caramelized exterior.
- Don't Overcrowd the Pan: Sear scallops in batches, leaving space between each one. Overcrowding will cause them to steam instead of sear.
- Timing is Everything: Cook scallops for 2-3 minutes per side. They should have a golden-brown crust but remain tender and slightly translucent in the center.
- Pasta Water Magic: Always reserve some pasta water. It's a secret weapon for adjusting sauce consistency and helping the sauce cling to the pasta.
- Cheese Melting Technique: Add Parmesan cheese off the heat and stir continuously to create a smooth, creamy sauce without clumping.
- Serve Immediately: This dish is best enjoyed right after cooking to maintain the perfect texture of both pasta and scallops.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 44g
Protein: 37g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 60mg
