Spicy Scallop Pasta

Elevate your pasta night with this irresistible Spicy Scallop Pasta—a restaurant-quality dish that's surprisingly easy to make at home. Tender, golden-seared sea scallops take center stage, nestled atop a bed of al dente spaghetti coated in a luscious garlic-chili white wine sauce. Cherry tomatoes add a burst of vibrant sweetness, while red chili flakes lend a subtle, tantalizing heat. Finished with fresh parsley, a squeeze of lemon juice, and a sprinkling of Parmesan, this 35-minute recipe strikes the perfect balance of bright, bold, and savory flavors. Ideal for those who love seafood pasta with a spicy twist, it's an elegant yet approachable dish that’s sure to impress at your next dinner.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces large sea scallops
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces spaghetti or linguine
• 4 pieces garlic cloves, minced
• 1 teaspoon red chili flakes
• 1.5 cups cherry tomatoes, halved
• 1 cup dry white wine
• 3 tablespoons fresh parsley, chopped
• 0.5 cup Parmesan cheese, grated
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Pat the scallops dry with paper towels to ensure a good sear. Season both sides with a pinch of salt and black pepper.

Step 2

Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove scallops from the skillet and set aside.

Step 4

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant.

Step 5

Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they soften. Stir in the white wine, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Let the sauce simmer for 3-4 minutes to reduce slightly.

Step 6

Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.

Step 7

Gently fold the scallops back into the skillet. Drizzle with lemon juice and sprinkle with chopped parsley.

Step 8

Divide the pasta among serving bowls. Top with grated Parmesan cheese and an extra pinch of chili flakes if desired. Serve immediately.

Nutrition Facts

Serving size	(1327.1g)

Amount per serving	% Daily Value*
Calories	2065.7

Total Fat 98.9g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 249.6mg	0%
Sodium 4300.3mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 10.1g	0%
Total Sugars 10.6g
Protein 113.4g	0%

Vitamin D 0IU	0%
Calcium 579.7mg	0%
Iron 7.2mg	0%
Potassium 2198.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 23.5%

Carbs: 30.3%