Scallop Piccata Pasta

This creamy and elegant scallop piccata pasta is the perfect meal for 2 for a cozy date night at home that comes together quickly. The scallops are first seared then served on top of pasta, drizzled in a creamy lemony piccata sauce. It's one of my go-to dishes for Valentine's Day!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Ingredients

4 oz angel hair or fettuccine pasta I used gluten free
1 lb Wild Alaskan Company weathervane scallops or sea scallops (use code JEANCHOI for $30 off you first box!)
Salt and pepper to taste
2 tbsp butter
1 tbsp extra virgin olive oil or any neutral flavored oil of your choice
3 garlic cloves minced
1/2 cup chicken broth
2 tbsp lemon juice
1/4 cup heavy cream or full fat coconut milk
1/4 cup capers
1 tbsp fresh parsley chopped

Instructions

Boil water and cook pasta according to package instructions. Drain.
4 oz angel hair or fettuccine pasta
While the pasta is cooking, pat the scallops dry with a paper towel then season with salt and pepper.
1 lb Wild Alaskan Company weathervane scallops, Salt and pepper
Heat butter and olive oil in a large skillet over medium high heat. Pan sear the scallops for 2-3 minutes per side or until browned on both sides without crowding the pan (you may need to do this in 2 batches). Transfer to a plate and loosely cover with aluminum foil to keep them warm.
2 tbsp butter, 1 tbsp extra virgin olive oil
Reduce the heat to medium, and cook garlic in the same skillet for 1 minute until fragrant. Pour chicken broth and lemon juice, and bring to a simmer scraping any brown bits from the bottom of the pan.
3 garlic cloves, 1/2 cup chicken broth, 2 tbsp lemon juice
Stir in heavy cream and simmer for about 3-4 minutes.
1/4 cup heavy cream
Stir in the capers and fresh parsley. Season with more salt and pepper, to taste.
1/4 cup capers, 1 tbsp fresh parsley
Divide the pasta between 2 pasta bowls, then divide the scallops on top. Pour the sauce over the two bowls. Serve warm.

Video

Notes

When searing the scallops, make sure to dry the scallops well and not to crowd the pan. Otherwise, they'll steam from the moisture instead of getting a nice crust from the searing.

To make this dish gluten free, make sure to use gluten free pasta.

You can also make this scallop piccata pasta dairy free. Replace butter with vegan butter, and use full fat coconut milk instead of heavy cream.

Other seafood would go wonderfully in this dish, like shrimp, lobster, or even crab meat. Feel free to experiment with your favorites.
This dish is best enjoyed right away. However, leftovers can be stored in an airtight container up to 3 days in the fridge.

You can reheat the scallop piccata pasta in the microwave, but I recommend sautéing on the stovetop over medium heat for a few minutes. You can add a splash of heavy cream if the pasta seems dry.

Nutrition