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!