• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Powell Family Cooking
  • Home
  • Recipe Index
  • Shop
  • eCookbooks
  • About Us
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Shop
  • eCookbooks
  • About Us
  • ×

    You are here: Home / Recipes / Pasta

    Bay Scallops with Pasta and Lemon Garlic Sauce

    📋 Modified: Aug 1, 2022 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    • Yummly
    Jump to Recipe Print Recipe

    It's scallop hunting season in Florida, so that means it's time to be on the lookout for some great recipes to make with the haul. This Bay Scallops with Pasta and Lemon Garlic Sauce recipe is one of our favorites because it combines creamy garlic linguine, buttery pan-seared scallops, and a touch of lemon and basil for freshness.

    What to serve with scallops and pasta? A delicious side salad and some crusty bread, of course!

    Bay Scallop Pasta with White Wine Sauce hero 2

    Bay scallops are a species of scallop that are smaller in size and a bit sweeter than your average sea scallop. They are found in salty, shallow water estuaries along the Gulf Coast. They are full of flavor, take very little time to cook, and make for an effortless weeknight meal.

    Why we love this recipe:

    • It's nostalgic - It's a tradition in our family to take the boat out during scallop season and catch dinner. We have many memories of scalloping that we will cherish for years to come. This pasta dish is a recipe we come back to again and again.
    • It's tasty - We crave the combination of flavors. Bay scallops are a delicacy and have a sweet flavor. They go very well with the linguine and homemade lemon garlic sauce.
    • It's romantic - Serve it up with a glass of white wine and you have a beautiful dinner for two. No need to dine out.

    If you want more awesome seafood recipes, try our Spaghetti Nero di Seppia with Clams, our family Creole Seafood Gumbo recipe, or this fun Poke Bowl with Seared Ahi Tuna.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tips
    • More Recipes
    • FAQ
    • 📖 Recipe
    • Food Safety
    Bay Scallops with Pasta and White Wine Sauce ingredients

    Ingredients

    • Scallops - We used bay scallops for this recipe because they were fresh out of the boat. Yum!
    • Linguine - We like to pair our bay scallops with linguine noodles since they're a little thicker than traditional spaghetti.
    • Parmesan cheese - Fresh Parmigiano-Reggiano is recommended.
    • Garlic - Use fresh minced garlic cloves if possible.
    • White wine - We used chardonnay, but feel free to use what you like to drink.
    • Butter - The unsalted variety.
    • Olive Oil - Use a good quality olive oil.
    • Lemon - The juice of half a lemon and a little zest for tang and brightness.
    • Basil - Adds fresh flavor. Parsley would also work well.
    • Salt - Just a little will do!
    • Pepper - Fresh cracked pepper is best.

    Note: Refer to the recipe card below for exact quantities.

    Bay Scallop Pasta with White Wine Sauce process shot 1
    Bay Scallop Pasta with White Wine Sauce process shot 2
    Bay Scallop Pasta with White Wine Sauce process shot 3
    Bay Scallop Pasta with White Wine Sauce process shot 4

    Instructions

    How to Make Bay Scallops with Pasta and Lemon Garlic Sauce

    STEP ONE: Prepare the Scallops and Other Ingredients

    Begin by cleaning the scallops (if caught fresh) and drying them off with a paper towel. Heat a few tablespoon of olive oil in a cast iron skillet on medium heat. When sizzling, add scallops and pan-sear them for 1-2 minutes on each side. Remove promptly and set aside.

    All other ingredients should be measured, minced, chopped, etc. so that they are ready to add in quickly.

    STEP TWO: Prepare the Pasta

    Bring water to a boil and add salt. Boil pasta according to package directions, for approximately 10 minutes, and drain in a colander. Begin preparing the sauce while the pasta is cooking.

    STEP THREE: Prepare the Sauce

    In the same skillet on low heat, add 4 tablespoon of butter. When butter is almost melted, add garlic, red pepper flakes, and pepper. Cook until fragrant and then add white wine and a little pasta water. Bring to a boil, then lower the heat, or remove all the way from the burner. When the wine has been reduced by half, add the juice of half a lemon.

    STEP FOUR: Assemble and Serve

    Combine cooked pasta with sauce and add freshly grated parmesan cheese. Stir well until the cheese has melted. Taste and add more salt or parmesan cheese if desired. Transfer pasta to a serving bowl, then add the pan-seared scallops on top. Add additional parmesan, lemon zest, and fresh chopped basil. Serve immediately.

    Substitutions

    • Seafood - This recipe would also work well with shrimp.
    • Pasta - Spaghetti or angel hair pasta would make a great substitute for linguine.
    • Wine - No white wine? Use a little chicken broth instead.
    • Herbs - Fresh parsley would be fine in place of basil.

    Variations

    • Flavor - Blackened sea scallops would make for a nice variation if you're in the mood for a bit of spice. I wouldn't recommend this seasoning on bay scallops because of their sweet delicate flavor.

    Equipment

    This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.

    • Cast iron skillet
    • Pasta pot
    • Colander
    • Knife
    • Cutting board
    • Citrus squeezer

    Storage

    Store in the refrigerator in an airtight container for 1-2 days.

    This dish is not freezer friendly.

    Note: Refer to Top Tips below for more storage and reheating tips.

    Top Tips

    Add generous amounts of salt to your pasta water before boiling. This will add flavor and help bring it to a boil faster.

    Save a little salty pasta water to add to your sauce to help loosen it up and season.

    Reheat leftover pasta by tossing it with a little oil in a frying pan until heated through.

    Bay Scallop Pasta with White Wine Sauce hero 1

    More Recipes

    Have leftover ingredients?

    • Leftover scallops? Fry them up and make a delicious Fried Bay Scallop Po Boy Sandwich or toss them in a Caesar Salad.
    • Use your excess linguine to make Linguine alla Carbonara with Prosciutto and Peas.

    In the mood for a similar dish?

    • Spaghetti Nero di Seppia with Clams
    • Sunday Gravy with Short Ribs

    Need something to pair this with?

    • Try this quick and easy Arugula Salad with Lemon Vinaigrette
    • You may also like this Simple Arugula Side Salad

    More dinner recipes you will love:

    • healthy air fryer tostadas mexicanas with canned or homemade refried beans close up on cutting board
      Healthy Air Fryer Tostadas Mexicanas (with Homemade or Canned Refried Beans)
    • Greek Style Lemon Chicken with Roasted Potatoes
    • Filet Mignon close up with broccoli
      Sous Vide (Medium Rare) Filet Mignon with Butter and Garlic

    FAQ

    What is the difference between a bay scallop and a sea scallop?

    Bay scallops are much smaller in size and many people consider them to be sweeter in flavor. They do not take as long to cook and are common in ceviche or served au gratin.

    How do you catch bay scallops?

    Most people use a snorkel, mask, and fins to go after this swimming mollusk. They have 30-40 bright blue eyes that can detect movement, so you have to be quick. It's best to carry a small mesh bag to collect them. Once captured, put them over ice immediately.

    Bay scallops with pasta with a fork close up

    📖 Recipe

    Bay scallops with pasta with a fork close up

    Bay Scallops with Pasta and Lemon Garlic Sauce

    Jami Powell
    It's scallop hunting season in Florida, so that means it's time to be on the lookout for some great recipes to make with the haul. This Bay Scallops with Pasta and Lemon Garlic Sauce recipe is one of our favorites because it combines creamy garlic linguine, buttery pan-seared scallops, and a touch of lemon and basil for freshness.
    Print Recipe Pin Recipe
    Save Recipe Saved Recipe!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 2

    Ingredients
      

    • ¼ lb Scallops
    • ½ lb Linguine
    • 1 cup Freshly grated parmesan
    • 6-8 cloves Garlic
    • ½ cup White wine
    • 2 tablespoon Olive Oil
    • 4 tablespoon Butter
    • ½ qty Lemon (Juice of)
    • ¼ teaspoon Red pepper flakes
    • 1 teaspoon Salt
    • ¼ teaspoon Pepper

    Garnish

    • 2-3 leaves Basil
    • Lemon zest

    Instructions
     

    • Clean and pat scallops dry, then season them with a very small amount of black pepper. Prepare remaining ingredients.
    • In a cast iron skillet on medium heat, pan sear scallops for 1-2 minutes on each side. Remove immediately after cooked and set aside for later.
    • Add salt to boiling water. Boil pasta according to package directions. While pasta is boiling, prepare the sauce.
    • Add butter to the skillet. When butter is almost melted, add garlic, red pepper flakes, and pepper. Cook until fragrant, about one minute.
    • Add white wine and a little pasta water. Bring to a boil, then lower the heat. Remove pan from the burner if necessary.
    • When wine has reduced by half, add the juice of half a lemon.
    • After pasta has cooked and drained, add it to the sauce with freshly grated parmesan cheese. Stir well until cheese has melted. Taste and add more salt or parmesan cheese if desired.
    • Transfer prepared pasta to a serving bowl, then add the pan seared scallops on top. Add additional parmesan, lemon zest, and fresh chopped basil. Serve immediately.

    Notes

    Storage Store in the refrigerator in an airtight container for 1-2 days.  This dish is not freezer friendly.
    Reheat Toss pasta with a little oil in a frying pan until heated through.
    Nutrition The provided nutrition information is only an estimate.
    Adjustments Cook time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
    Keyword parmesan, seafood pasta
    Did you make this recipe?Tag @powell.family.cooking on Instagram

    Food Safety

    Cook shellfish and fish to a minimum internal temperature of 145 °F (62.8 °C)

    • Create a clean work area.
    • Wash hands after touching raw meat or seafood.
    • Rinse fresh produce thoroughly.
    • Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
    • Do not leave food sitting out at room temperature for extended periods.
    • Never leave cooking food unattended.
    • Use oils with a high smoking point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove.

    See more guidelines at USDA.gov.

    More Recipes To Love:

    • pasta twirl of pasta alla carbonara on black plate topped with basil
      Bucatini alla Carbonara with Prosciutto and Peas
    • spaghetti nero di seppia black pasta with clams
      Spaghetti Nero di Seppia (Black Pasta) with Clams

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there!

    Portrait photo Jami Powell

    Welcome to Powell Family Cooking! Our family enjoys creating delicious meals with healthy ingredients that can be shared by many. Our goal is to provide simple, elegant dish ideas for weeknight dinners or entertaining guests. Many of the recipes on our website have been passed down from family and friends. We hope you are inspired to do the same.

    Powell Family Photo

    This is us. ♥️
    We began this journey together in 2020, not really knowing which direction to take. Much has changed over the years, but we remain dedicated to this endeavor. We hope you continue to visit.

    More about us →

    • air fryer pasta chips with parmesan and marinara close up
      Air Fryer Pasta Chips
    • halloumi side salad
      Halloumi Side Salad
    • Prosciutto Caprese Sandwich with Arugula and Balsamic
    • cajun andouille sausage and shrimp sheet pan
      Cajun Andouille Sausage and Shrimp Sheet Pan

    Subscribe

    Sign Up for Recipe Updates

    Privacy Policy

    Thank you!

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! (coming soon!)

    Contact

    • Email

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Powell Family Cooking

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT