This scallops and pasta recipe features sea scallops or bay scallops, garlic butter, and white wine in a light, flavorful sauce. Add asparagus for a simple meal that’s done in just 30 minutes. You'll learn how to cook scallops in a cast iron pan for a healthy, high-protein meal that works for keto, low carb, or bariatric diets. Pin this easy summer dinner idea to keep weeknight meals fast, fresh, and full of flavor.
Why this is the best scallops and pasta recipe
This recipe tastes amazing! Something magical happens when you mix these flavors. Let the scallops soak in them, and you have a big winner that everybody's going to rave about.
The ingredients for this easy recipe are common. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in most grocery stores.
This garlic butter scallops recipe is easy to prepare and takes just a few minutes of active cooking time. You'll need to measure everything, and then after that, it's just a matter of frying everything up in your trusty cast iron skillet.
The best garlic butter scallops recipe is the easiest comfort food. The simple ingredients pack a big punch in terms of flavor.
This simple scallops and pasta recipe is easy to make and serve. It doesn't get easier than 30-minute meal, which makes this a perfect weeknight dinner for a busy mom or dad.
This recipe is allergy-friendly and great for special diets. As written, this recipe is soy-free and nut-free. You can replace the butter with olive oil and easily make it dairy-free. Leave the pasta out or use egg-free pasta to make it egg-free, and use gluten-free pasta to make it gluten-free. Garlic butter scallops are very high in protein which makes them great for keto, low carb, and bariatric diets. As always, check the labels of your specific ingredients to ensure they fit your needs.
What you'll need to make scallop pasta
Equipment
- Large cast iron skillet - I suggest cast iron because it gives the food a delicious flavor that you won't get with traditional non-stick or stainless steel. But if that's all you have, go ahead and use it.
- Garlic press - If you don't have a garlic press, you can crush the garlic with the flat side of a chef's knife, remove the papery skin, and then mince what's left with the sharp knife. But do consider buying a garlic press with a cleaning attachment. I use mine nearly every day and love it. There is no substitute for the pungent flavor of fresh garlic.
Ingredients
See the printable recipe card at the bottom of the page for all measurements and nutrition facts.
- Fettuccini pasta—This is optional. Obviously, if you are on a low-carb, keto, or bariatric eating plan, you would want to leave this out. The rest of the dish is delicious even without the pasta. If you are gluten-free, use a gluten-free pasta. The rest of the dish as written is entirely gluten-free.
- Fresh asparagus - I love fresh asparagus, and that's why I've added it to the recipe. If you don't like it or simply don't want a vegetable mixed in with your scallops pasta, you can leave it out.
- Butter - It doesn't matter whether you use salted or unsalted butter.
- Scallops - You can use bay scallops or sea scallops in this recipe, but see the note below as the cook times are different.
- Freshly ground black pepper and kosher salt
- White wine - I don't drink wine, so I buy a little bottle from behind the counter at the liquor store. If you object to wine, you could use chicken broth, but it will alter the flavor significantly.
- White wine vinegar - You can buy this in the grocery store.
- Fresh garlic - You will miss this is you try to substitute jarred garlic or garlic powder. There is nothing quite like the flavor of freshly squeezed garlic.
How to make white wine garlic butter scallops and pasta
- Prepare pasta to an al dente consistency according to package directions, if using. Drain and set aside.
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Sauté asparagus, stirring once in a while, about 5 minutes. Transfer asparagus to a plate, but don't clean the skillet.
- Pat scallops dry with a paper towel, then season them with pepper and ½ teaspoon salt.
- Add 1 tablespoon butter to the skillet and melt over medium-high heat.
- Pan-sear the sea scallops 2-3 minutes on each side (see note below on cooking bay scallops) to get a golden crust on the top and bottom of each one. Do not stir or turn them too early. In order to get a good sear, do not disturb the scallops for at least 2 minutes per side. Flip them over and let the sear for another 2-3 minutes before removing from the skillet. Transfer to a plate (can be the same one the asparagus is on).
- Add white wine, vinegar, and garlic to the skillet and boil, scraping up any flavorful brown bits from the sides and bottom of the pan. Reduce liquid to ¼ cup.
- Reduce heat to low and whisk in remaining butter, 1 tablespoon at a time.
- Add the pan-seared scallops and any juice from the scallops and toss in the liquid in the skillet.
- Add asparagus and remaining salt and simmer for 1-2 minutes.
- Serve hot over pasta.
Cook's tips
The instructions above assume you are cooking sea scallops, which are larger and meatier than bay scallops and require a longer cooking time. If your scallops are 1½-2 inches in diameter or larger, you have sea scallops and should use the instructions above. If your scallops are less than 1½ inches in diameter, you have bay scallops and should only cook them for 1-2 minutes per side. Don't overcook them or they will get rubbery. Both kind of scallops should have a soft texture when fully cooked.
If you want a low-carb meal, leave out the pasta and eat your scallops and asparagus without a side. It's delicious either way.
Where you buy your scallops matters. I have gotten scallops at Walmart once or twice, and they had a very acidic tang to them, which I find to be unpleasant. Scallops should be buttery and soft without any kind of acidic flavor. I buy them exclusively at my local independent grocery store now, and they always taste delicious.
It doesn't matter whether you buy fresh or frozen scallops. There's a good chance that "fresh" scallops were previously frozen and thawed anyway. If you do buy fresh scallops, make sure you cook them the same day you buy them, or at the very latest, the next day. They spoil quickly even in the refrigerator. You can keep frozen scallops in the freezer for up to 3 months.
Substitutions and variations
If you want a little spice in your scallops, sprinkle them with red pepper flakes along with the salt and black pepper.
If you don't want to use wine, you can substitute chicken broth, but I would suggest that you increase the vinegar or add some lemon juice and lemon zest, as the wine is acidic, and the chicken broth is not.
You don't have to use fettuccine. You could use any shape of pasta, including spaghetti, angel hair pasta, or penne.
You can sprinkle the whole thing with some Parmesan cheese before serving.
Cherry tomatoes or sliced fresh basil make nice additions to this scallop pasta recipe.
Storing leftovers
Separate the pasta and scallops before storing leftovers. Place each in its own airtight container and store in the refrigerator for up to 3 days. Normally, I would say that you should wait until the foods are fully cooled to room temperature before refrigerating them, but in this case, both pasta and seafood spoil quickly and need to go into the fridge as soon as possible after you've finished eating. Never allow leftover pasta or seafood to sit out for longer than 2 hours.
I do not recommend freezing leftovers.
Check out these other seafood recipes:
- Maryland Crab Cakes with No Filler
- Spicy Sriracha Shrimp with Peanut Zucchini Noodles
- Buttered Old Bay Shrimp
- Traditional Old Bay Steamed Shrimp Recipe - Peel & Eat Shrimp
- Spicy Cajun Shrimp
- Spicy Marinated Baked Shrimp
- Cheesy Shrimp Casserole with Velveeta
- Cold Shrimp Avocado Cucumber Appetizer
- Air Fryer Coconut Shrimp
Recipe
Scallops and Pasta with White Wine Garlic Butter Sauce
Equipment
Ingredients
- 1 pound fettuccini pasta optional
- 1 pound asparagus cut into bite-sized pieces
- 6 tablespoons butter divided
- 1½ pounds scallops
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt or use ⅓ teaspoon of regular salt
- ⅓ cup white wine
- 2 teaspoons white wine vinegar
- 2 cloves garlic pressed or minced
Instructions
- Prepare pasta according to package directions, if using. Drain and set aside.
- Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
- Sauté asparagus, stirring once in a while, about 5 minutes. Transfer asparagus to a plate, but don't clean the skillet.
- Pat scallops dry with a paper towel, then season them with pepper and ½ teaspoon salt.
- Add 1 tablespoon butter to the skillet and melt over medium-high heat.
- Sauté scallops 5-6 minutes on each side. Transfer to a plate (can be the same one the asparagus is on).
- Add white wine, vinegar, and garlic to the skillet and boil, scraping up any flavorful brown bits from the sides and bottom of the pan. Reduce liquid to ¼ cup.
- Reduce heat to low and whisk in remaining butter, 1 tablespoon at a time.
- Add scallops and any juice from the scallops to the liquid in the skillet.
- Add asparagus and remaining salt and cook for 1-2 minutes.
- Serve hot over pasta.
Jasmine says
Do you have the Marcos calculated for this dish? It was absolutely delicious!
Tara Ziegmont says
I don't, because it depends on how many scallops you eat in a serving. I eat 4-5 ounces, but my husband eats more and my daughter eats less, so obviously the macros would be different for each of us.