Description

How to make luxurious creamy mozzarella scallop pasta with tender scallops and rich sauce that’s perfect for a special weeknight dinner.

Ingredients

Scale

Main Components:
1 pound linguine or fettuccine pasta
1.5 pounds large sea scallops, patted dry
1 tablespoon olive oil
1 small shallot, finely minced
3 cloves garlic, minced
1.5 cups heavy cream (or whipping cream)
Flavor & Richness:
1/2 cup dry white wine, like Pinot Grigio
1/2 cup chicken or vegetable broth
4 ounces fresh mozzarella cheese, shredded or diced
2 tablespoons unsalted butter
Seasoning & Freshness:
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
Essential Seasonings & Garnish:
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

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.

Notes

Pat scallops thoroughly dry before searing to ensure a deep golden crust and prevent steaming.

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days.

Always use fresh mozzarella for a smooth, emulsified sauce; pre-shredded varieties will be grainy.

Serve immediately, garnished with fresh parsley and a side of warm, crusty garlic bread.

For make-ahead, sear scallops and prepare sauce separately, combining with fresh pasta just before serving.

Rest seared scallops off-heat for a few minutes before adding to pasta for truly tender, juicy results.

**Allergy Information:** Dairy, Gluten, Shellfish