Creamy Scallop Pasta

This creamy scallop pasta marries golden seared scallops with orecchiette tossed in a vibrant scallion pesto cream sauce and tender greens. It’s elegant yet weeknight-friendly, layered with garlic, white wine, and a touch of prosciutto for savory depth.

Why You Will Love Creamy Scallop Pasta

Creamy pasta, seared scallops, and tender greens, what’s not to love?

• Wow-Factor – A little bit of extra time in the kitchen goes a long way for this dish because when it is brought to the table, the jaws tend to drop.
• Splurge without the Splurge – You would spend a pretty penny if you ordered this at a restaurant, but with this recipe, you get the splurge without breaking the bank.
• Flavor – Sometimes you want something rich, rib-sticking, and comforting. This is that dish and you get tender seafood and some vegetables to boot!

Grab at the Grocery Store

You only need a handful of ingredients to make this creamy scallop pasta. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Scallops – There are two types of scallops you will run into: diver scallops and bay scallops. Diver scallops tend to be larger and have a more meaty texture. Bay scallops are smaller, more delicate, and milder in taste. Diver scallops are the best choice for this recipe.

How to Make Creamy Scallop Pasta (Step-by-Step)

The list of ingredients might be a little longer than what you usually see from me, but you will be blown away by how quickly this recipe comes together!

1. Sauté your aromatics. Onions and herbs are often referred to as aromatics. Then add the scallions and garlic. Keep them moving around so nothing browns too quickly and keep an eye on the garlic. Garlic that browns too much or burns can become very bitter.
2. Add the wine & make the “pesto”. Carefully and gently pour the wine into the pan. Transfer the mix to a food processor and pulse with the water, pepper, and salt until it is a pesto-like consistency.
3. Cook the pasta. Cook until al dente or as some would call it, toothsome or slightly chewy. If you are using fresh pasta, check the container for cooking instructions.
4. Mix the dairy and make a slurry. While the pasta is cooking, mix the sour cream, heavy cream, and cream cheese together.
5. Prep the scallops. Give the scallops a rinse and remove the muscle on the side if there is one. This should tear off easily with a gentle pull. Pat completely dry with a paper towel.
6. Cook the scallops. Be sure the pan and the oil are nice and hot in the pan and once you add those scallops resist the urge to touch them. When they have a nice sear, they will naturally release from the pan on their own. This generally happens in 2-3 minutes.
7. Flip the scallops. Flip the scallops to get a nice sear on the other side. Generally, the second side takes a little less time so give the bottoms a check.
8. Create the sauce. Cook the onion, spinach, and onion until they are a little wilted, and stir in the rest of the sauce ingredients. Then gently fold in the pasta to coat it.

Test Kitchen Tips

I’ve tested this creamy scallop pasta recipe in my kitchen to be able to bring you the best tips and tricks.

• Dry-packed scallops only: wet-packed won’t sear well. Pat very dry and salt just before the pan.
• Don’t crowd the pan: sear in batches for a proper crust.
• Heat control: keep the sauce at a gentle simmer after adding dairy to prevent splitting.
• Texture check: add reserved pasta water a little at a time for a silky, clinging sauce.

Make it a Meal

No matter what you pair with this delicious dinner recipe, it will be amazing. This pasta tends to be the star of the show, but there are definitely some tasty recipes to serve with it:

• 2-Ingredient Garlic Bread Sticks
• Simple Side Salad
• Crab Bruschetta

Variations

This recipe is easy to change if you are looking for something new or if you need to accommodate your family or guests.

• Try a different pasta. Orecchiette is a great pasta shape for this recipe its bowl-like shape holds onto the sauce, and shapes like fusilli, farfalle, or even penne would also work here.
• Swap the protein. If scallops aren’t your thing, try this recipe with simple grilled chicken, shrimp, or your favorite meaty vegetable!
• Skip the prosciutto. Have a pescatarian in the house? You can easily leave the prosciutto out of the recipe.
• Double the spinach. Whether you don’t care for Swiss chard or simply can’t source it at your local grocery store, not to worry! Skip it and simply double the spinach.

Frequently Asked Questions

More Seafood Recipes

If you know me, you know how much I love seafood of all kinds. Here are some of my favorites.

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Creamy Scallop Pasta Recipe

5 from 5 votes

Seared scallops over pasta in a silky scallion pesto cream sauce with spinach, chard & prosciutto. Easy, elegant weeknight pasta- big flavor.

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

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Servings: 4

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Equipment

• Garlic press
• Whisk
• Large Cast Iron Skillet
• Food Processor

Ingredients

Scallion Pesto:

• 4 tablespoons unsalted butter
• 1 bunch of scallions thinly sliced, white and greens
• 5 cloves garlic thinly sliced
• 3/4 cup white wine
• 1/3 cup water
• 1/4 teaspoon coarse Kosher salt
• 1/4 teaspoon ground black pepper

Pasta:

• 16 ounces orecchiette pasta , cooked al dente
• 20 large scallops
• 3 tablespoon extra virgin olive oil , divided
• 1/2 cup heavy cream
• 2 tablespoons sour cream
• 2 tablespoons cream cheese , softened
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 cup red onion , thinly sliced
• 6 ounces fresh baby spinach , stems removed
• 7 pieces large Swiss chard leaves , stems and ribs removed, torn by hand
• 1/4 cup low sodium chicken broth
• 1/4 cup prosciutto , chopped

Garnish:

• 1/4 cup grated Parmesan cheese
• Maldon sea salt
• freshly ground pepper

Instructions

Pesto Sauce:

• Melt the 4 tablespoons unsalted butter in large skillet over medium heat. Add the chopped 1 bunch of scallions and thinly sliced 5 cloves garlic. Sauté for 3-4 minutes or until they are golden brown.
• Stir in the 3/4 cup white wine and simmer over moderate heat until reduced slightly, approximately 1-2 minutes. Let the mixture cool slightly before transferring it into a food processor. Add 1/3 cup water, 1/4 teaspoon coarse Kosher salt and 1/4 teaspoon ground black pepper . Blend until its a pesto consistency. Set aside.

Scallop Pasta:

• In a large pot boil well salted water and cook the 16 ounces orecchiette pasta until al dente, approximately 10-11 minutes (or according to package). Strain and set aside.
• Rinse the 20 large scallops and remove the small muscle on the side. Pat dry.
• Use the same large skillet and heat to medium-high heat. Add 1 ½ tablespoon extra virgin olive oilWhen the oil is hot, add half of the scallops, making sure they have space around them (do not overcrowd the pan!) Do not stir. Let them cook in the exact same spot for 2-3 minutes, depending on size, until lightly browned. If you encounter excess liquid, use a large spoon or ladle, remove the excess liquid from the pan. Scallops have a lot of liquid and if you don’t remove it you will not get the nice brown outside. Flip and cook for another 2 minutes. Remove to a paper towel lined plate and continue with another 1 ½ tablespoon extra virgin olive oil and the other half of the scallops. Keep this large skillet out to make the rest of the pasta.
• In a small bowl, stir together the 1/2 cup heavy cream, 2 tablespoons sour cream and softened 2 tablespoons cream cheese until fully incorporated. In another small bowl whisk together the 1 tablespoon cornstarch and 1 tablespoon water. Set both aside.
• Reheat the same large skillet, there should be a light slick of oil left, if not, add 102 teaspoons. Add the sliced 1/2 cup red onion, 6 ounces fresh baby spinach, 7 pieces large Swiss chard leaves, wilting down for 2-3 minutes over medium heat. Stir in the pesto mixture and 1/4 cup low sodium chicken broth. When it starts to bubble, stir in the cornstarch mixture, stirring well and then cream mixture. Toss in the chopped 1/4 cup prosciutto cooked pasta into the pesto and greens.
• Plate pasta and top each with 5 cooked scallops.
• Top with 1/4 cup grated Parmesan cheese, Maldon sea salt, freshly ground pepper.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Make ahead: This is one of those dishes that needs to come together in the moment. That said, you can get all of your chopping, mixing, and measuring done ahead of time if it is helpful.

Storing: This can be stored in an airtight container in the fridge for up to 3 days. Storing the scallops and the pasta separately is recommended.

Freezing: I would not recommend freezing this recipe.

Nutrition

Calories: 979 kcal, Carbohydrates: 97 g, Protein: 38 g, Fat: 44 g, Saturated Fat: 19 g, Cholesterol: 123 mg, Sodium: 975 mg, Potassium: 888 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 5100 IU, Vitamin C: 15.5 mg, Calcium: 191 mg, Iron: 3.4 mg

Author: Chef Jessica Formicola

Calories: 979

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: creamy pasta with scallops, creamy scallop pasta, creamy seafood pasta, scallop pasta, seared scallops

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