Scallop hunting season in Florida means one thing—fresh bay scallops! If you're looking for the best Bay Scallop Pasta Recipe, this one combines creamy garlic linguine, buttery tender scallops, and a bright lemon basil sauce.
Want more ways to cook scallops? Check out our Panko-Crusted Scallops or Blackened Scallops Caesar Salad.
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Bay scallops are a species of scallops 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.
If you love this seafood recipe, try our our family favorite Creole Seafood Gumbo or our easy Grouper Cheeks recipe.
Why We Love This Recipe
- Nostalgic: Scallop season in Florida means boat trips, fresh catches, and special memories.
- Flavorful: Sweet, tender scallops pair perfectly with linguine and a light lemon garlic sauce.
- Romantic: A simple yet elegant dish. For similar recipes, try our Spaghetti Nero di Seppia with Clams or our Shrimp Scampi without Wine.
Bay Scallop Pasta Ingredients
Let's get cooking! Here is our step-by-step guide to get you started.
- Scallops: We’re using bay scallops because they’re sweet, tender, and cook in minutes. If you can get them fresh off the boat, even better! Choose dry-packed scallops with a fresh, ocean-like scent. Avoid those treated with preservatives, as they won’t sear properly.
- Linguine: A little thicker than spaghetti, it holds onto the garlic butter sauce beautifully. Have extra? Try it in Pasta Carbonara with Prosciutto and Peas.
- Parmesan Cheese: Go for Parmigiano-Reggiano and grate it fresh—it melts better and adds a nutty, rich flavor.
- Garlic: Use fresh minced garlic cloves for the best aroma and flavor. Pre-chopped garlic just doesn’t compare.
- White Wine: A good dry white wine like Chardonnay or Sauvignon Blanc adds depth. Skip the cheap cooking wines—they won’t do this dish justice.
- Lemon: The juice of half a lemon and a little zest bring a bright, fresh touch. Add extra if you love a citrusy kick!
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Scallops: If bay scallops are not available in your area, large sea scallops can be used if you adjust the cooking time. You could also create a shrimp recipe by substituting simple shrimp.
- Pasta: Spaghetti or angel hair pasta would make a great substitute for linguine.
- Wine: No white wine? Use a little chicken broth or chicken stock instead.
- Flavor and Texture: Add red pepper flakes for spice or breadcrumbs for texture.
How to Make this Easy Bay Scallop Pasta Recipe
Here is everything you'll need to make this dish:
STEP 1: Prepare the Linguine
In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.
STEP 2: Prepare the Scallops
Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
STEP 3: Searing the Scallops and Build the Sauce
Heat olive oil in a large skillet over medium heat. Sear scallops for 2-3 minutes per side until golden and opaque, then set aside.
Lower heat to medium, melt butter, and sauté garlic for 1-2 minutes until fragrant. Pour in white wine and simmer for 2-3 minutes to cook off the alcohol.
STEP FOUR: Combine and Serve
Stir in lemon juice, red pepper flakes, butter, and Parmesan until melted and combined. Toss in the linguine, adding pasta water as needed to loosen the sauce.
Return the scallops to the skillet and mix gently over low heat for 1-2 minutes until warmed through. Garnish with fresh basil, lemon zest, and lemon wedges. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level?
✔️ DO Pat scallops dry for the perfect sear.
✔️ DO Save pasta water to loosen the sauce if needed.
❌ DON'T Overcook scallops—they become rubbery fast!
❌ DON'T Use pre-shredded Parmesan—it won’t melt smoothly.
Storage
Store leftover bay scallop pasta in an airtight container in the refrigerator for up to 2 days. This dish is not freezer-friendly. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of butter or olive oil to loosen the sauce.
Recipe FAQs
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.
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.
Yes, you can make this recipe gluten-free by opting for gluten-free pasta instead of traditional wheat-based pasta. There are various gluten-free pasta options available in stores, made from ingredients like rice, corn, quinoa, or chickpeas. Be sure to follow the cooking instructions provided.
More Seafood Recipes You'll Love ♥️
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- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this scallop pasta is amazing!
📖 Recipe
Easy Bay Scallop Pasta Recipe (Lemon & Garlic Sauce)
Equipment
- Cast iron or any large skillet
- Knife
- Cutting board
Ingredients
- ½ pound scallops
- ½ pound linguine
- ½ cup parmesan freshly grated
- 6-8 cloves garlic minced
- ½ cup white wine such as Sauvignon Blanc or Chardonnay
- 2 tablespoon olive oil
- 4 tablespoon butter
- ½ lemon juice of
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
Garnish
- 2-3 leaves fresh basil chiffonade
- lemon wedges and zest
Instructions
- In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Before draining, reserve a portion of the pasta water.
- Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove scallops from the skillet and let them rest on a plate.
- In the same skillet, reduce the heat to medium, add 2 tablespoons of butter, and let it melt. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes, allowing the alcohol to evaporate.
- Add the lemon juice, red pepper flakes, 2 more tablespoons of butter, and the freshly grated Parmesan. Stir until the butter is melted and the sauce is well combined.
- Add the cooked linguine to the skillet and toss to coat with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Gently place the seared scallops back into the skillet with the pasta and sauce. Toss everything together over low heat for 1-2 minutes until warmed through.
- Garnish with fresh basil leaves, lemon zest, and lemon wedges. Serve immediately.
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Notes
- Scallops: If bay scallops are not available in your area, large sea scallops can be used if you adjust the cooking time. You could also create a shrimp recipe by substituting simple shrimp.
- Pasta: Spaghetti or angel hair pasta would make a great substitute for linguine.
- Wine: No white wine? Use a little chicken broth or chicken stock instead.
Jami Powell says
Our family loves this recipe!
Kari says
This looks great! But the amount of lemon to use isn’t clear- can you clarify?
Jami Powell says
Hi Kari, thank you! This would be about 1.5 to 2 tablespoons of lemon juice.
Susie says
I was looking for a scallop recipe that didn’t have cream or half and half in it. Found yours , made it…delicious!! I’m making it again tomorrow night for company. It’s a winner!
Donna says
Made this tonight and it was delicious!
Jami Powell says
Great to hear, Donna! Thank you! 🙂
Ali says
Made tonight. Delicious and easy.
Jami Powell says
Good to hear, Ali. Thank you!
Jill Grzeika says
This was incredibly good! The instructions did not tell you how to use the olive oil, but I assume you sear the scallops in it, so that is what I did. We loved every bite. I did cut the salt in half, so that we could season it with more salt if needed. Highly recommend this to anyone!!!
Jami Powell says
Hi Jill! Thank you for the lovely compliment, and thank you for bringing this to my attention! I will edit the post now. 😊
Colleen says
Made this delicious dish this evening. Added a side of fresh peaches and raspberries. It was the perfect lite elegant meal for a hot summer day. Thank you for creating this outstanding seafood recipe.
Jami Powell says
Thank you, Colleen. I’m so glad you enjoyed it!
Jami Powell says
Hi Michelle. Thank you for the thoughtful comment. I’m glad you liked the flavor! You make a good point about the parmesan. I grated it right off the block and it was light and fluffy when I filled the cup. I’ll weigh it and adjust accordingly. Thanks again!