🍝 Seared Scallops with Creamy Sun-Dried Tomato Pasta

🛒 Ingredients (Serves 3–4)

For the Scallops

• 1 lb (450g) large sea scallops

• Salt & black pepper

• 1–2 tbsp olive oil

• 1 tbsp butter

For the Pasta

• 12 oz linguine or spaghetti

• 3 cloves garlic (minced)

• ½ cup sun-dried tomatoes (in oil, sliced)

• 1 cup heavy cream

• ½ cup freshly grated Parmesan

• ½ tsp red pepper flakes (optional)

• 1 cup fresh spinach

• 1–2 tbsp reserved sun-dried tomato oil (for extra flavor)

• Fresh parsley (chopped, for garnish)

👩‍🍳 Instructions

1️⃣ Cook the Pasta

• Boil salted water.

• Cook pasta until al dente.

• Reserve ½ cup pasta water, then drain.

2️⃣ Sear the Scallops (Key Step!)

• Pat scallops completely dry with paper towels.

• Season both sides with salt and pepper.

• Heat olive oil in a skillet over medium-high until very hot.

• Add scallops (do NOT overcrowd).

• Sear 2–3 minutes per side without moving them.

• Add butter during the last minute and spoon over scallops.

• Remove and set aside.

👉 They should have a deep golden crust.

3️⃣ Make the Sauce

• In the same pan, lower heat to medium.

• Add garlic and sauté 30 seconds.

• Stir in sun-dried tomatoes and red pepper flakes.

• Add heavy cream and simmer 3–4 minutes.

• Stir in Parmesan until melted.

• Add spinach and let it wilt.

4️⃣ Combine

• Toss cooked pasta into the sauce.

• Add a splash of reserved pasta water if needed for creaminess.

• Plate pasta and top with scallops.

• Garnish with parsley and extra Parmesan.

Serve immediately ❤️

❓ Q & A

Q1: Why didn’t my scallops get a golden crust?

A: They were likely wet or the pan wasn’t hot enough.
✔ Pat them VERY dry.
✔ Use a hot pan and don’t move them while searing.

Q2: Can I use frozen scallops?

Yes — thaw completely and dry thoroughly before cooking.

Q3: Can I substitute shrimp?

Absolutely! Cook shrimp 1–2 minutes per side until pink and opaque.

Q4: How do I make it lighter?

• Use half-and-half instead of heavy cream

• Reduce Parmesan

• Add more spinach

Q5: Can I make it ahead of time?

You can make the pasta sauce ahead, but sear scallops fresh for best texture.

Q6: What wine pairs well with this?

• Chardonnay

• Sauvignon Blanc

• Pinot Grigio