Spaghetti with Scallops Recipe

Spaghetti With Scallops

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 638kcal
A company-worthy meal so simple you can serve it on weeknights. Pair with a simple tossed green salad and a crusty loaf of bread.
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  • 1 lb spaghetti noodles uncooked
  • 1 tablespoon olive oil extra virgin
  • 2 cloves garlic chopped
  • 1 tomato peeled and crushed
  • 1 lb. scallops if very large, cut each into 4 pieces
  • 3 tablespoons butter
  • Zest from one lemon
  • ¼ cup fresh parsley minced
  • ¼ cup Parmesan cheese grated


  • Cook noodles according to package directions. Do not rinse after draining.
  • Meanwhile, heat olive oil in a skillet over medium heat. Gently cook garlic in oil until fragrant, about 2 minutes. Remove garlic from hot oil with slotted spoon. Set aside.
  • Add butter to the pan and let it melt. When the foam has subsided, turn the heat down to low and add the scallops. 
  • Cook 2-3 minutes per side until golden brown. Don't try to pry them up to turn them: they'll release when they've finished browning.
  • Add tomato to pan and cook for one minute.
  • Add garlic back to pan followed by the drained noodles. Using tongs, combine the noodles and scallops until the noodles are coated with oil and butter.
  • Divide pasta between four plates. Garnish with lemon zest, minced parsley, and grated Parmesan cheese. Serve immediately.


Calories: 638kcal | Carbohydrates: 90g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 630mg | Potassium: 578mg | Fiber: 4g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 9.7mg | Calcium: 118mg | Iron: 2.3mg