Basil Pan-Seared Scallops over Pasta Recipe
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Basil Pan-Seared Scallops over Pasta

By: Grace  
"This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes."

Rating: This weblink has been rated 55 times with an average star rating of 4.0 Read Reviews (36)

Rate/Review | 2,276 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 24 scallops, rinsed and drained
  • 3/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons dried minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dried basil
  • 9 tablespoons whipped butter

Directions

  1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  3. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 522 | Total Fat: 30.5g | Cholesterol: 38mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2008 by ROUNDHEAD 
I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by JDME 
Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2004 by STEPHIE71 
This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by Valerie 
I tried this recipe tonight.Thought it was terrific. I had planned it for two, but we had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2006 by Haley 
a little bland, but very good. i added more basil and garlic, and would add artichoke hearts... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2005 by Alison S. 
The flavor of the scallops was very bold, or as my husband said, "The scallops really pack a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2008 by LuvnSamranor 
Okay, I made quite a few different changes. First off I totally omitted the oil, and I only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2007 by lilygirl 
This was very yummy! I used small scallops that we gathered ourselves during scalloping... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2006 by Brian J. 
Quite good, though I definitely cut back on the oil and butter, and it still came out fine. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by Michelle Bovenkamp 
This wasn't bad. We enjoyed it, but don't know that we'll make it more than a few times a year. MORE

 
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