Easy Pasta Recipe with Scallops (Scallop Pasta)

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Bring a medium pot of water to a rolling boil, season with a big pinch of kosher salt, and cook the spaghetti until al dente per the package. Before draining, reserve 1 cup of the cooking water.
2. While the pasta boils, take the scallops from the fridge, pat them dry and season all over with salt and black pepper.
3. When the pasta is halfway cooked, heat a large skillet over medium-high. Add 2 tablespoons of the olive oil, and once it shimmers, add the scallops in batches if needed. Sear about 2 minutes per side until golden brown, then transfer to a rimmed plate and tent loosely with foil.
4. Keep the skillet on medium-high and add 1/3 cup olive oil. When it shimmers, add the shallot, garlic, Aleppo pepper or red pepper flakes and a pinch of salt. Lower the heat to medium-low and cook, stirring often, for 1 to 2 minutes until fragrant.
5. Stir in the lemon juice and 1/4 cup of the reserved pasta water, then add the whole milk and grated Parmesan and stir for about 1 minute until smooth.
6. Add the drained spaghetti, lemon zest and chopped parsley and toss until glossy. If it looks dry, add a splash more pasta water and stir.
7. Add the scallops with their juices and toss very gently. Taste and adjust with more Parmesan, salt, black pepper, Aleppo pepper and lemon juice, then serve immediately.

Summarized from The Mediterranean Dish's video. Watch it for the details.