Scallop Pasta Recipe

Name: Scallop Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10-12 ounces thin spaghetti or angel hair pasta; 1 1/2 pounds scallops (fresh or thawed); Salt & Pepper (to taste); 2 tablespoons olive oil; 2-4 garlic cloves (minced); 1 large orange (juiced); 1 large lemon (zested and juiced); 3 tablespoons butter; 1 teaspoon crushed dried chilies (or to taste); 3 tablespoons freshly chopped parsley or cilantro

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Scallop pasta is loaded with tender, golden-seared scallops and twirl-ready angel hair in a bright, garlicky citrus sauce that’s zesty and full of life – all in under 30 minutes. It feels a little fancy, tastes amazing, and is perfect for weeknights or date nights when you want max flavor with minimal effort.

You might also enjoy this Garlic Shrimp Pasta – a quick 30-minute meal with shrimp, garlic, and tomatoes.

A close-up of scallop pasta with perfectly seared scallops and fresh herbs tossed with spaghetti.

I’ve made a lot of pasta recipes over the years, but this scallop pasta? It totally caught me off guard the first time. It came together so fast, but tasted like something I’d order on a night out – fancy vibes, zero hassle.

The buttery citrus sauce with those golden scallops is just a chef’s kiss. I use frozen scallops all the time, and it still turns out amazing, so this one’s on regular rotation at our house. Whether it’s a low-key date night or one of those rare evenings when all five kids are actually at the table, it always hits.

And that lemon-orange combo? It gives the whole dish this bright, fresh finish that feels a little extra, without actually being extra.

Recipe Overview

Skill Level

Beginner

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients needed

Here’s what you’ll need to make this flavorful scallop pasta. Full measurements are listed further down in the recipe card.

Thin spaghetti, or angel hair pasta. If you prefer to use a high protein pasta option, it’s fine.
Scallops: fresh or thawed frozen. Don’t like scallops? Swap with shrimp.
Kosher salt
Olive oil: or extra virgin olive oil or avocado oil will also work
Garlic cloves: minced. I like to use fresh garlic. Makes a huge difference
Orange: juiced. Use fresh
Lemon: zested and juiced. I prefer fresh over the bottled lemon juice.
Butter
Crushed dried chilies: or red pepper flakes
Fresh parsley: or cilantro, chopped

How to make Scallop Pasta

Cook the angel hair pasta (or thin spaghetti) in a large pot of salted water until just al dente. Drain and set aside, reserving a splash of pasta water in case you need to loosen the sauce later.

Fresh raw scallops in a white bowl, seasoned with salt and pepper, ready to be cooked.

Step 1: While the pasta cooks, pat the scallops dry with a paper towel – this is key to getting that golden brown sear. Season both sides with kosher salt and freshly ground black pepper.

Seared scallops arranged in a single layer in a skillet, golden and caramelized on each side.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops in a single layer without crowding. Sear for 2 minutes per side until golden, then transfer to a plate.

Garlic, butter, and crushed chili flakes melting together in a hot skillet to build the sauce base.

Step 3: Lower the heat to medium and add the butter, minced garlic, and crushed red pepper flakes. Let it all cook for 30 seconds, just until fragrant – don’t let the garlic brown.

A smooth citrus garlic sauce being whisked in the skillet after deglazing.

Step 4: Add in the fresh orange juice, lemon zest, and lemon juice. Whisk it all together until the sauce bubbles and emulsifies into a smooth, glossy finish.

Tongs gently placing seared scallops into the pan with a bubbling sauce.

Step 5: Take the skillet off the heat and gently return the scallops to the pan. Stir in freshly chopped parsley or cilantro and let the flavors come together for a minute.

Pasta and scallops tossed together in the pan, just before serving.

Step 6: Add the cooked pasta straight into the skillet and toss everything together until the noodles are fully coated in that bright, citrusy sauce. Serve your scallop pasta immediately while it’s hot and silky.

Tips from my kitchen

Pat scallops dry before cooking so they sear properly and don’t turn rubbery.
Avoid crowding the skillet. Scallops need space to get that golden crust instead of steaming.
Fresh citrus is worth it to give the sauce a bright, natural pop you won’t get from bottled.
Frozen scallops work great too. If you are going to use them, just thaw them completely and dry them well first.
Let scallops rest a minute or two before adding them back in so they stay tender and juicy.

Substitutions

Here are a few easy swaps you can make if needed, without changing the heart of the recipe:

Angel hair pasta: swap with thin spaghetti or capellini.
Fresh scallops: use frozen – just thaw fully and pat dry.
Parsley: sub with basil or chives for a different fresh flavor.
Red pepper flakes: try cayenne or Aleppo pepper, or skip for less heat.
Butter: use olive oil for a dairy-free option.
Orange juice: sub with more lemon juice plus a touch of honey or maple.

Scallops sizzling in a rich, golden citrus butter sauce inside a skillet.

Variations

Want to mix things up a bit? Here are a few easy ways to switch up your scallop pasta without losing what makes it special:

Add cherry tomatoes: Sauté halved cherry tomatoes with the garlic for a burst of juicy sweetness.
Make it creamy: Stir in a splash of heavy cream or a dollop of Greek yogurt at the end for a richer sauce.
Use a white wine reduction: Deglaze the pan with a splash of dry white wine before adding citrus for extra depth.
Toss in greens: Add baby spinach or arugula at the end for a little color and extra nutrients.

A close-up angle showing golden scallops nestled into tender angel hair pasta with a light citrusy sauce.

Storing and reheating

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Not ideal for freezing, as it alters the texture of the dish too much to be worthwhile.
Reheating: Reheat gently in a skillet over low heat with a splash of water or broth. Avoid the microwave to keep scallops tender.

Common Questions

Do I need to remove the side muscle from scallops?

Yes! It’s that little tough piece on the edge of some scallops. Just pinch it off before cooking for a more tender bite.

How do I know when scallops are perfectly cooked?

They should be golden on the outside and just opaque in the center. If they feel rubbery, they’ve gone too far – aim for 2 minutes per side on a hot skillet.

Why are my scallops not browning properly?

They were probably too wet, or the pan wasn’t hot enough. Dry them really well and make sure the oil is shimmering before you add them.

Can I use other seafood instead of scallops?

Yes! Shrimp is the best swap – just cook it the same way until pink and opaque. You can also try bay scallops, chunks of firm white fish, or even calamari if you’re feeling fancy.

How should I store leftovers?

Keep them in an airtight container in the fridge for up to 2 days. Scallops are best fresh, but leftovers still reheat well if you warm them gently.

Can I freeze scallop pasta?

Freezing isn’t recommended – scallops can turn rubbery, and the pasta loses its texture. This one’s best made fresh and enjoyed right away.