Creamy Penne with Seared Scallops
This creamy penne with seared scallops checks all the boxes. It’s easy to make, delicious and perfect any night of the week. The sauce is smooth and creamy, which tastes so good with the perfectly seared scallops and al dente pasta. This creamy penne with pan seared scallops recipe is guaranteed to be a hit.
About this Creamy Penne with Pan Seared Scallops Recipe
This pasta recipe is easy to make and loaded with flavor. The sauce is silky which goes perfectly with the al dente penne pasta. If you’re looking for a delicious pasta company, Delallo Foods is the answer. I use there pasta every week and it turns out perfectly every time. Be sure to cook the pasta al dente as it will continue cooking in the sauce. You’ll also want to reserve a 1/4 cup of pasta water for the sauce.
How to Pan Sear Scallops
Remove the scallops from the package and let them rest for 10-15 minutes. Remove the foot from the scallop. It is the small rubbery piece attached to the side of the scallop. This is what connects the scallop to its shell. It is easy to peel off using your hands. Removing this will leave you with a soft tender scallop.
Next, pat the scallops dry using a paper towel. Heat the vegetable oil in a cast iron skillet. Once it’s hot, season the scallops with salt and a pinch of pepper right be fore you add them to the pan. If you let the salt rest on the scallop for too long it will draw moisture to the surface of the scallop preventing it from getting a beautiful sear.
You should hear the scallops sizzle once they hit the pan. If they do not, the pan isn’t hot enough. Sear the scallops for 1-2 minutes per side or until they ave a golden sear on both sides. Do not disturb the scallops once you add them to the pan, simply let them sear. Only flip them once.
This recipe makes four servings. Please see below for nutritional information.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. If you’re looking for more pasta recipes, try my chicken enchilada pasta or my creamy harissa pasta. Both are easy to make and delicious.
Creamy Penne with Seared Scallops
Pasta and scallops
- 8 ounces penne pasta, al dente
- 8 ounces scallops, about 8 scallops, remove heel, pat dry
- 1 tablespoon vegetable oil, for searing scallops
- 1 tablespoon olive oil, plus extra to drizzle over the pasta
- ½ cup shallots, diced small
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup white wine, sauvignon blanc
- 2 tablespoons tomato paste
- ¼ cup reserved pasta water
- ½ cup tomato sauce
- ¾ cup coconut milk, shake can well before using
- ½ cup grated parmesan cheese
- 1.5 tablespoons butter
- 2 tablespoons Italian parsley
- ¼ teaspoon red pepper flakes
- pasta pot
- cast iron skillet
- saute pan
- Boil a pot of water and cook the pasta according to the package. Al dente is best.
- Once the pasta is ready, drain the water and drizzle the pasta with olive oil. Set aside.
Prepare the scallops
- Remove the scallops from the refrigerator and let them sit for 10-15 minutes. Be sure to peel the heel off of the scallops. Pat the scallops dry with a paper towel.
- Heat a cast-iron skillet over high heat. Add vegetable oil. Season the scallops directly before you add them to the hot skillet. You should hear the scallops sizzle when you add them to the pan. If you do not, it isn't hot enough.
- Sear the scallops for 1.5- 2 minutes per side. This will give you a golden-brown sear. Remove the scallops from the pan and set them on a plate. Set aside.
Prepare the sauce
- In a large sauté pan, over medium heat, add olive oil, shallots, garlic and salt.
- Once the shallots are translucent and lightly browned, deglaze the pan with white wine. Be sure to scrape up all of the tasty bits from the bottom of the pan. Once the white reduces by half, you’ll add the tomato paste. Stir until well combined.
- Next, you’ll add the coconut milk, reserved pasta water and tomato sauce. Season everything with more salt, pepper and red pepper flakes. Stir over low heat until well combined.
- Then, you'll add the parmesan cheese and 1.5 tablespoons of butter. Stir until the cheese is fully melted and incorporated into the sauce.
- Finally, add the fresh chopped Italian parsley. Be sure to reserve some as a garnish.
Assemble the dish
- Once the sauce is well combined, add the cooked pasta and toss until it's well coated in sauce. Nestle in the seared scallops and serve warm.