Garlic Butter Scallop Pasta
This scallop pasta is hands-down one of the best date night dinners you can make at home. We’re talking tender, sweet bay scallops tossed with chewy al dente linguine in a simple garlic butter sauce, all topped with the most incredible crunchy breadcrumb and pine nut mixture (I use this same topping on my shrimp linguine, crispy Parmesan cod, and lemon ricotta pasta because it’s THAT good). Not only is this scallop scampi absolutely delicious, but it’s also shockingly easy to make! The whole dish comes together with simple ingredients in less than 30 minutes, so you can have restaurant-quality seafood pasta any night of the week.
Don’t skip the panko and pine nut topping!
The crunchy breadcrumb topping makes it feel restaurant-fancy, but it’s easy to pull off. It adds the best crunch and texture to this dish.
If you’re looking for a dinner that’s date-night-at-home worthy…this is it! It’s…
🍝 Restaurant quality: Feels fancy and impressive, but it’s easy to make at home.
🦪 Perfectly textured: Tender scallops, chewy pasta, and the crunchy breadcrumb topping hit every note.
🎯 Simple & straightforward: Just a handful of quality ingredients that really shine.
⏱️ Ready in 30 minutes: Perfect when you want something special, but aren’t looking for a PROJECT!
😋 Incredibly delicious: Every bite is a perfect combination of butter, garlic, and sweet bay scallops.
Was outstanding! A great dinner to share with guests.
A ceasar salad and lemon meringue pie for dessert. –Carole
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this quick sesafood pasta to the table: panko breadcrumbs (they get nice and crispy), pine nuts (or cashews, pistachios, or walnuts work too), fresh garlic, good quality butter, freshly grated Parmesan cheese, lemon zest, linguine, bay scallops (the small sweet ones), high-quality olive oil for finishing, sea salt, black pepper, fresh parsley for garnish, and lemon wedges. Make sure to reserve some of that starchy pasta water—it’s key for creating the perfect sauce consistency.
Emily’s Tips & Tricks
- Pro tip: The key to tender, not-rubbery scallops is cooking them just until they reach 115°F internal temperature – they’ll continue cooking after you remove them from heat. Pat them completely dry before cooking so they get a nice sear instead of steaming.
- Variations: Swap linguine for angel hair, spaghetti, bucatini, or fettuccine. You can also use sea scallops if you prefer – just note they’re larger and more expensive.
- Additions: Some commenters shared addition ideas like capers, artichoke paste, and white wine. You could also stir in a bit of spinach or arugula for some green veggies!
Scallop Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Description
This scallop pasta tastes like a restaurant meal but is easy to make at home. Tender scallops, chewy linguine, and a breadcrumb topping. YUM!
Ingredients
Breadcrumb mixture:
- 1/2 cup panko bread crumbs
- 1/4 cup pine nuts
- 1 clove garlic
- 2 Tbsp. butter
- 1/4 cup grated Parmesan cheese (high quality)
- 1 tsp. lemon zest
For the scallop linguine:
- 1 lb. linguine
- 1 cup starchy pasta water (reserved from cooking pasta)
- 1 lb. bay scallops (the small ones)
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 tsp. sea salt
- 2 cloves garlic
- for finishing: high-quality olive oil, flaky sea salt, freshly cracked pepper, red pepper flakes, fresh parsley
Instructions
- In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until just combined. Heat 2 tablespoons butter in a nonstick skillet over medium heat and toast the breadcrumb mixture for 2-4 minutes, until golden brown. Set aside, and when cool, stir in lemon zest and Parmesan cheese.
- Cook pasta in a large pot of salted water according to package instructions to al dente, reserving at least 1 cup of pasta water.
- Meanwhile, pat scallops dry with a paper towel. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large stainless steel skillet over medium-high heat. When hot, add the scallops in a single layer. Season with sea salt and cook for about 2-4 minutes without moving them, until just cooked through. Reduce heat to medium, add minced garlic to the skillet, and cook until fragrant, about 30 seconds.
- Add cooked linguine and about 1/2 cup of the reserved pasta water to the scallop skillet and toss together, adding more pasta water if needed.
- Serve pasta in shallow bowls and drizzle with high-quality olive oil. Top with breadcrumb mixture and season with flaky sea salt, freshly cracked pepper, red pepper flakes, and chopped parsley to taste.
Notes
Storage: This scallop pasta is best served fresh, but store leftovers in an airtight container in the fridge for 1-2 days. Reheat in a hot skillet with a splash of water to steam, adding olive oil or cream if it looks dry. This doesn’t freeze well.
Ingredients: Bay scallops are smaller, sweeter, and more tender than sea scallops—they’re perfect for pasta dishes where you want easy-to-eat bites. They’re also more affordable! You can use sea scallops, you’ll just need them to cook a bit longer.
Prep ahead: Make the breadcrumb topping a day in advance and store in the fridge.
Tools: Small food processor or immersion blender with mini chopper attachment works really well for the breadcrumb mixture. An instant-read meat thermometer ensures perfectly cooked scallops.
Serve with: Keep it simple with a veggie side – haricot verts or a simple kale salad. This pasta is rich enough that you don’t need much else!
Serving Suggestions
All this pasta needs is a simple veggie or salad on the side. Here are a few of our favorites:
FAQs
For seafood dishes with a butter or olive oil sauce, longer shaped pasta works best. Linguine is perfect, but angel hair, spaghetti, bucatini, or fettuccine all work beautifully. Use your favorite!
Bay scallops are smaller, sweeter, more tender, and easier to eat with pasta, plus they’re more affordable. Sea scallops are the large ones you’d get at a restaurant. For this pasta, bay scallops work really well and will save you a bit of money as they are an expensive ingredient.
Don’t overcook them! Remove from heat once they reach 115°F internal temperature; they’ll continue cooking after. Use an instant-read thermometer to be sure. Also, make sure to pat them completely dry before cooking.
Cashews, pistachios, walnuts, or macadamia nuts all work well in the breadcrumb topping. Choose whatever you have or prefer.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Looks great! What is the small food processor that was used to make the bread crumb mixture?
It is an immersion blender + mini chopper/processor in one! https://amzn.to/3ssjrVs
Was outstanding! A great dinner to share with guests.
A ceasar salad and lemon meringue pie for dessert.
Oh I’m so glad you enjoyed it, sounds like a PERFECT menu!
I added a few thingshere and there but this recipe is quick, easy, and delicious!
Glad you enjoyed it, thank you!
I added about 2 T of capers and about the same of artichoke paste. I would not add anymore salt if adding capers but it went well with the scallops. Also added another 1/4 of Parmesan at the end too. Would make again.
Thanks for sharing these delicious additions, Zach! Artichoke paste, I don’t think I’ve ever seen this before, I need to track this down.
Good recipe. I used walnuts verse pine nuts, didn’t have fresh lemon zest ( which would have been better), and added a 1/4 cup of Pinot Grigio to the scallops. Will try again with fresh lemon peel & maybe a little juice. Thanks.
This was so good, and easy. I fixed the panko topping early, using my own croutons. Only needed to add 1/4 C of the pasta water when everything was combined. But of course I doubled the garlic. Delicious.
yay! So glad you enjoyed it.