Creamy Bay Scallop Spaghetti: A Restaurant-Quality Seafood Pasta at Home

Velvety lemon-garlic cream transforms pasta into a restaurant-worthy weeknight dish.

By Medha deb
Velvety lemon-garlic cream transforms pasta into a restaurant-worthy weeknight dish.

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Creamy Bay Scallop Spaghetti

Experience the elegance of a restaurant-style seafood entrée right in your own kitchen with creamy bay scallop spaghetti. This refined yet simple dish marries the sweetness of succulent bay scallops with the richness of a lemon-garlic cream sauce, finished with fresh herbs and shavings of Parmigiano-Reggiano cheese. Ready in about the time it takes to cook pasta, it’s a weeknight upgrade with the power to impress guests or treat yourself any night of the week.

Why You’ll Love This Recipe

  • Quick: Ready in about 30 minutes, ideal for busy evenings.
  • Elegant: A sophisticated combination of flavors and textures.
  • Versatile: Adaptable with different proteins or pasta shapes.
  • Restaurant-quality: Yet achievable with simple store-bought ingredients.

Ingredients You’ll Need

The essential ingredients for this creamy scallop pasta are pantry staples mixed with a few fresh components, making it simple yet special:

  • Bay scallops – 1 lb, sweet and tender (fresh or frozen and thawed)
  • Spaghetti – 8 oz, thick spaghetti recommended
  • Vegetable oil – For searing scallops
  • Butter – Adds richness and flavor
  • Garlic – 3 cloves, minced for aromatic depth
  • Lemon zest and juice – Brightens the sauce and scallops
  • Red pepper flakes – A gentle heat (optional)
  • Dry sherry – 1/3 cup for subtle sweetness and acidity
  • Heavy cream – 1 cup, to create a silky sauce
  • Salt and pepper – For seasoning
  • Italian parsley – Fresh, chopped for finish
  • Parmigiano-Reggiano – Freshly grated as the finishing touch

Step-by-Step Instructions

Follow these steps to create creamy bay scallop spaghetti that’s both simple and show-stopping:

  1. Boil the Pasta:
    • Bring a large pot of lightly salted water to a boil.
    • Add thick spaghetti and cook until just al dente, about 10 minutes. (Tip: Remove 1 minute before package instructions for perfect texture.)
  2. Sear the Scallops:

    References

    1. https://elkezrecipes.wordpress.com/2025/01/02/creamy-bay-scallop-spaghetti-allrecipes/
    2. https://www.allrecipes.com/recipe/216757/savory-sea-scallops-and-angel-hair-pasta/
    3. https://foodwishes.blogspot.com/2014/01/creamy-bay-scallop-spaghetti-almost.html
    4. https://www.allrecipes.com/gallery/best-recipes-that-start-with-frozen-bay-scallops/
    5. https://www.copymethat.com/r/va5u2cakqy/creamy-bay-scallop-spaghetti/
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medha deb
medha deb
Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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