The Best Pan Seared Scallops with Pasta
Perfectly pan seared scallops, spaghetti pasta, tender asparagus, sun-dried tomatoes smothered in a garlic cream sauce.
Being a busy mom and teacher, finding time to cook a gourmet meal often feels like a distant dream. However, there’s a dish that holds a special place in my heart and now our kitchen – the pan seared scallops with pasta that I first tasted at Elaine’s in Cape May, NJ.
The rich flavors of seared scallops in a garlic cream sauce with asparagus, sun-dried tomatoes, green onion, and spaghetti instantly transport me back to the cozy atmosphere of my favorite summertime restaurant.
Luckily, I have found a way to replicate this dish at home, allowing me to indulge in a taste of Elaine’s whenever the craving strikes, even amidst my hectic schedule.
The combination of tender scallops, creamy garlic sauce, and flavorful ingredients like asparagus, sun-dried tomatoes, and green onion over a bed of spaghetti is a little piece of happiness in every bite. This delicious dish brings so much joy to my family and me.
why your family will love this pan seared scallops with spaghetti recipe
- Delicious Flavor
- Classic Flavors
- Easy to Prepare
- Simple Ingredients
- A Copycat Restaurant Favorite
I make this dish often when I want a gourmet at home meal — my family can’t get enough of it!
ingredients
To make this easy one pan seared scallops with spaghetti in a garlic cream sauce, you’ll need a few ingredients that you can get at almost any grocery store or even online.
Here’s what we are working with:
- scallops
- spaghetti
- asparagus
- sun-dried tomatoes
- garlic
- cream
- parmesan cheese
- green onion
how to make pan-seared scallops with spaghetti in a garlic cream sauce
Cook spaghetti according to package instructions. Drain, drizzle with some olive oil and set aside.
Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, add a little more olive oil if needed. Sauté garlic until fragrant, then add the asparagus and sun-dried tomatoes. Cook 3-4 minutes until asparagus is tender.
Stir in the cream and parmesan cheese, and let the sauce summer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
Add the cooked spaghetti to the skillet and toss to coat in the sauce.
Return the scallops to the skillet and heat through. Serve the scallops and spaghetti garnished with chopped onions.
We hope you enjoy this recipe as much as our family does. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family loved recipe.
If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
Pan Seared Scallops with Garlic Cream Sauce Pasta
- GFGluten-Free
- SFSugar Free
Ingredients
- 1 lb scallops
- 8 oz spaghetti
- salt and pepper, to taste
- 3 tbsp olive oil, divided
- 3-4 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- ½ cup sun-dried tomatoes, chopped
- 1 cup cream
- ¼ cup grated parmesan cheese
- 2 green onions, chopped
Instructions
- Cook spaghetti according to package instructions. Drain, drizzle with some olive oil and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil. Sauté garlic until fragrant, then add the asparagus and sun-dried tomatoes. Cook 3-4 minutes until asparagus is tender.
- Stir in the cream and parmesan cheese, and let the sauce summer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat in the sauce.
- Return the scallops to the skillet and heat through. Serve the scallops and spaghetti garnished with chopped onions.
Equipment
Did you make this recipe? Don’t forget to #thetastefultribe on instagram @thetastefultribe if you try this copycat version of pan seared scallops with pasta from Elaine’s in Cape May, NJ. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
