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Creamy Penne with Seared Scallops – Healthyish Foods

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. This creamy penne with seared scallops recipe is guaranteed to be a hit.
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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
  • colander


  • 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.


Serving: 1serving, Calories: 538kcal, Carbohydrates: 55g, Protein: 22g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 983mg, Potassium: 669mg, Fiber: 4g, Sugar: 6g, Vitamin A: 703IU, Vitamin C: 10mg, Calcium: 190mg, Iron: 4mg