Creamy Scallop Pasta Recipe
Servings: 4
Calories: 979kcal
Seared scallops over pasta in a silky scallion pesto cream sauce with spinach, chard & prosciutto. Easy, elegant weeknight pasta- big flavor.
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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: 979kcal | Carbohydrates: 97g | Protein: 38g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 975mg | Potassium: 888mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5100IU | Vitamin C: 15.5mg | Calcium: 191mg | Iron: 3.4mg
