Ingredients for Creamy Mozzarella Scallop Pasta

• 1 pound linguine or fettuccine pasta: The essential foundation for this creamy dish, providing perfect texture. Choose quality pasta for the best experience.
• 1.5 pounds large sea scallops, patted dry: The star protein, offering sweet, tender bites. Patting them very dry ensures a beautiful golden sear.
• 1 tablespoon olive oil: Crucial for searing scallops to a golden perfection and building the aromatic base. Use a good quality extra virgin olive oil.
• 1 small shallot, finely minced: Adds a delicate, sweet onion flavor without overpowering the scallops. Mince finely for even distribution in the sauce.
• 3 cloves garlic, minced: An indispensable aromatic, infusing the sauce with a warm, savory depth. Freshly minced garlic is always superior for flavor.
• 1.5 cups heavy cream (or whipping cream): Creates the luxurious, velvety texture of the sauce, making it truly decadent. Don’t substitute with lighter creams for optimal richness.
• 1/2 cup dry white wine, like Pinot Grigio: Deglazes the pan and adds bright acidity and complexity to the sauce. Choose a wine you’d enjoy drinking.
• 1/2 cup chicken or vegetable broth: Extends the sauce and deepens its savory notes, balancing the richness. Low-sodium broth allows for better salt control.
• 4 ounces fresh mozzarella cheese, shredded or diced: The essential namesake ingredient, melting into a beautifully creamy, stretchy texture. Use fresh for superior results.
• 2 tablespoons unsalted butter: Adds a final touch of richness and glossy finish to the sauce. Use high-quality butter for the best flavor.
• 1/4 cup fresh parsley, chopped: Provides a burst of freshness and color, cutting through the richness of the sauce. Always use fresh, never dried parsley.
• 1 tablespoon fresh lemon juice: Brightens the entire dish, balancing the creamy mozzarella scallop pasta flavors. A squeeze at the end is amazing.
• 1/2 teaspoon red pepper flakes: Offers a subtle warmth and gentle kick, enhancing the overall flavor profile. Adjust the amount to your preferred spice level.
• Kosher salt, to taste: Essential for seasoning and bringing out all the flavors in the scallops and sauce. Season gradually and taste as you go.
• Freshly ground black pepper, to taste: Adds a pungent warmth and aromatic finish. Freshly ground pepper is significantly more flavorful than pre-ground.

How to Make Creamy Mozzarella Scallop Pasta

Prep Ingredients:

Get your pasta water boiling and generously salted. Pat scallops thoroughly dry with paper towels to ensure a beautiful sear later; this is crucial for the Creamy Mozzarella Scallop Pasta. Mince shallots and garlic for the sauce base.

Sear Scallops:

Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2-3 minutes per side until deeply golden and caramelized. Don’t overcrowd the pan; work in batches if needed for perfect browning. Remove and set aside.

Build Sauce:

In the same skillet, melt butter and sauté minced shallot until softened, about 2 minutes. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Deglaze with white wine, scraping up any browned bits.

Simmer Sauce:

Pour in heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally, and let it thicken slightly for about 5-7 minutes. This creates the rich, creamy foundation for your pasta.

Cook Pasta:

While the sauce simmers, cook linguine or fettuccine according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining. Al dente pasta will absorb the sauce beautifully.

Combine & Finish:

Add the cooked pasta to the skillet with the sauce. Stir in the shredded fresh mozzarella until it melts and the sauce emulsifies, becoming wonderfully smooth. Add fresh lemon juice and parsley, tossing to coat everything.

Garnish & Serve:

Gently fold the seared scallops back into the Creamy Mozzarella Scallop Pasta. Season generously with kosher salt and freshly ground black pepper to taste. Serve immediately, perhaps with extra fresh parsley for a delightful finish.

How to Store Creamy Mozzarella Scallop Pasta

To best store leftover Creamy Mozzarella Scallop Pasta, transfer it to an airtight container and refrigerate promptly. It will remain fresh for up to 3-4 days. Beyond this, the texture and flavor deteriorate. Don’t do what I did and leave it out; spoilage signs include off-smell or sliminess.

For make-ahead, sear scallops and prepare the sauce separately a day in advance. Refrigerate these in airtight containers. Combine with freshly cooked pasta just before serving.

When reheating, add a splash of broth or cream and warm gently on the stovetop to refresh.

What to Serve with Creamy Mozzarella Scallop Pasta

To serve this luxurious Creamy Mozzarella Scallop Pasta, simply plate it warm, fresh from the skillet. For a special touch, garnish with extra fresh parsley. This dish is perfect to enjoy immediately, allowing the creamy sauce and tender scallops to shine. Pair it with a crisp, dry white wine and a light side salad for a complete meal.

I always serve this pasta with a side of warm, crusty garlic bread. Dipping the bread into the rich, creamy sauce is pure bliss, making every bite an even more satisfying experience. It’s the perfect complement.

Frequently Asked Questions

→ Can I substitute fresh mozzarella in The Ultimate Creamy Mozzarella Scallop Pasta?

No, you must use fresh mozzarella for The Ultimate Creamy Mozzarella Scallop Pasta. Using pre-shredded or aged mozzarella will result in a grainy, unpleasant sauce, which isn’t fun, trust me. Fresh mozzarella melts beautifully for a smooth finish.

→ How do I prevent chewy scallops when making Creamy Mozzarella Scallop Pasta?

The key is to pat scallops thoroughly dry before searing. Wet scallops steam instead of sear, leading to a rubbery texture. Don’t overcrowd the pan, and sear quickly for 2-3 minutes per side until deeply golden.

→ How long can I store leftover Creamy Mozzarella Scallop Pasta in the fridge?

You can store leftover Creamy Mozzarella Scallop Pasta in an airtight container in the refrigerator for up to 3-4 days. Beyond that, the texture and flavor diminish significantly. Reheat gently with a splash of broth or cream.

→ Can I make The Ultimate Creamy Mozzarella Scallop Pasta ahead of time?

Yes, for make-ahead, sear the scallops and prepare the sauce separately a day in advance. Refrigerate them in airtight containers. Combine with freshly cooked, al dente pasta just before serving to maintain optimal texture and flavor.

→ What if I need to make this Creamy Mozzarella Scallop Pasta gluten-free?

Absolutely, you can make this Creamy Mozzarella Scallop Pasta gluten-free. Simply substitute the linguine or fettuccine with your favorite gluten-free pasta. Ensure your broth is also gluten-free. The sauce itself is naturally gluten-free.