Simple scallop pasta

    35 min

    A simple, yet delectable pasta dish that everyone will love. Pasta is tossed in lemon and garlic butter and topped with pan-seared scallops.

    103 people made this

    Serves: 8 

    • 450g farfalle pasta
    • 24 scallops, rinsed and drained
    • 175ml olive oil, divided
    • 4 tablespoons lemon juice
    • 1 1/2 teaspoons garlic granules, divided
    • 1 teaspoon salt, divided
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons dried basil, divided
    • 135g butter, divided

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente. Drain, rinse and transfer to a large serving bowl.
    2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 4 tablespoons olive oil, lemon juice, 1 teaspoon garlic granules, 1/2 teaspoon salt and black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
    3. Heat a large frying pan over medium-high and melt 15g butter in the pan. Place 12 scallops basil-side down and cook for about 3 to 4 minutes until dark golden brown. Turn scallops and cook the other side. Cook the remaining 12 scallops the same way.
    4. In a small saucepan, melt remaining butter with remaining olive oil, remaining basil, remaining garlic granules and remaining salt.
    5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates and top with scallops.

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    Reviews in English (69)


    I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made the sauce with 1 T butter, 1T olive oil, lemon juice, basil, garlic, and chicken broth. I also added in asparagus and fresh tomatoes. And - I used whole wheat pasta. All in all, very tasty. This recipe was a great jumping off point and I still stayed on WW. 1 serving was 6 points.  -  06 Feb 2008  (Review from Allrecipes US | Canada)


    Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped the step of placing the scallops on the plate to cover w/ basil. I added Basil to the mixture in before mixing w/ the scallops. I transferred the scallops first to the skillet and began to brown them. After a minute or so, I added the remaining mixture where the scallops were. Once completely browned, I added fresh Asparagus tips. I didn't use as much butter and used extra garlic & basil. I am so excited that my kids loved it! I am certainly going to keep this recipe and play around with other ingredients to add.  -  18 Apr 2007  (Review from Allrecipes US | Canada)


    This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil instead of dried, but otherwise followed the recipe as written.  -  22 Aug 2004  (Review from Allrecipes US | Canada)