The pasta and pan seared scallops are tossed in a gorgeous white wine sauce flavored with fresh rosemary, shallots, lemon juice, and parmesan cheese in this scallop pasta recipe.
Cook the pasta according to package directions. Rinse in cool water to stop the cooking. Toss with a little olive oil to keep the pasta from sticking together and set aside.
Pat scallops dry and season to taste with salt and pepper. You won’t use it all. It’s important to make sure the scallops are dry. If they are wet they will steam when cooked and won’t brown properly.
Melt butter in skillet over medium-high until foamy. Add scallops to the pan and allow to cook undisturbed for about 6 minutes or until they are nicely browned on one side. Turn over and cook another 5-6 minutes.
Remove scallops from pan and set aside
Reduce heat to medium. Add wine, remaining salt and pepper, rosemary, shallots, parmesan, and lemon juice to the pan. Cook over medium on a gentle boil until reduced by half. You will begin to see the chopped ingredients in the pan more as the liquid reduces.
Once reduced, sprinkle cornstarch over the liquid and stir occasionally until mixture thickens.
Remove from heat. Add cooked angel hair pasta to the sauce in the pan and toss to coat. Add scallops back to pan and gently toss.
Notes
You can use any type of pasta such as linguini or spaghetti.
For more color you can add some spinach and/or cherry tomatoes toward the end of the sauce cooking time.
You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.