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    Creamy Mozzarella Scallop Pasta

    Published: May 05, 2018 / 102 Comments

    110.7K shares
    • Facebook3.6K
    Recipe Video Print

    Creamy Mozzarella Scallop Pasta is one of the best pasta recipes you'll ever try!  Finger-licking good, easy-to-make, and your scallops will have the perfect texture!

    pan-seared scallops, easy scallops, how to cook scallops

    My favorite way to cook scallops is to sear them in olive oil or butter on the stovetop in the skillet. What you get are beautifully pan-seared scallops with a golden crust and a soft texture.  This is exactly what I've done in this scallop pasta recipe. I seared the scallops to perfection and served them with pasta.

    Scallops always go really well with a cream sauce so I combined my favorite cream sauce (made with Mozzarella cheese, garlic, sun-dried tomatoes, basil, and red pepper flakes) with scallops and penne pasta! This scallop pasta makes a delicious weeknight dinner that's easy to make but looks like a dish from a high-end restaurant!

    If you love seafood, I have 2 other scallop recipes that you might want to try: seared scallops with bacon in lemon butter sauce and seared scallops with lemon-caper sauce.

    cooking scallops, scallop recipes

    Is it best to use frozen or thawed scallops?

    I found that it doesn't matter. If you find fresh scallops - it's great, they are delicious! But I've used frozen scallops so many times and they taste so good, I now almost always use frozen ones. Just be sure to thaw them properly.

    How to prepare scallops:

    1. If using frozen scallops, make sure the scallops are thawed completely. I thaw them overnight in the refrigerator.
    2. Blot each scallop with paper towels to remove extra water.
    3. Bring scallops to room temperature before cooking, by allowing them to sit on a plate on the counter for 30 minutes before cooking. In this pasta dish, I cook scallops last (after making the pasta and the sauce).

    How to cook scallops:

    1. Season with salt by sprinkling each scallop with a dash of salt.
    2. Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
    3. Add scallops without overcrowding the pan.
    4. Sear on one side for about 3-4 minutes until the bottom is a nice golden color. Don't move the scallops around the pan in the beginning.
    5. Turn the scallops to the other side and cook for 2 more minutes.
    6. Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.

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    Cooking Tips

    • Don't cook the scallops first. Cook them last. Note that I cook the pasta and the cream sauce first before I cook the scallops.   This ensures that scallops are not over-cooked and that they don't taste rubbery (which often happens if you overcook them).
    • And that's the rule you should follow not only when you're serving scallop pasta. Whenever you cook scallops in general, cook all the side dishes first. Cook the scallops last, right before you're ready to serve.

    easy scallop recipes, pan-seared scallops, how to cook scallops

    What to serve with scallops?

    In this recipe, I combine pan-seared scallops with the creamy pasta to create a completely different scallop recipe from the ones I published previously.   This recipe is all about the scallops and the creamy pasta made with the Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes.

    I use penne pasta that goes great with scallops.  Penne is a short pasta, so the cream sauce coats every bite.   You can also use spaghetti, fettuccine, or angel hair pasta.

    If you want something other than pasta, seared scallops go great with mashed potatoes, rice, roasted asparagus, and other roasted veggies.

    I hope you will enjoy this delicious scallop pasta!

    scallop pasta with sun-dried tomatoes
    4.85 from 84 votes

    Creamy Mozzarella Scallop Pasta

    Creamy Mozzarella Scallop Pasta is one of the best scallop recipes you'll ever try!  The pasta cream sauce is made with Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes.  Finger-licking good, easy-to-make, and your scallops will have the perfect texture!  
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 people
    Calories per serving 655 kcal
    Author: Julia

    Ingredients

    Pasta

    • 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

    Sauce

    • 2 tablespoons olive oil
    • 4 oz sun-dried tomatoes , without oil
    • 4 garlic cloves , minced
    • 1 cup half-and-half
    • 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
    • 1 tablespoon dried basil , if using fresh basil you can add more
    • ¼ teaspoon red pepper flakes , crushed, add more to taste
    • ⅛ teaspoon paprika
    • ½ cup reserved cooked pasta water or more
    • ¼ teaspoon salt

    Scallops

    • 1 pound scallops , medium size, about 12-14 scallops, thawed completely if frozen
    • ¼ teaspoon salt
    • 2 tablespoons olive oil

    Instructions 

    Prepare scallops:

    • If using frozen scallops, make sure the scallops are thawed completely.
    • Blot each scallop with paper towels to remove extra water.  Set them aside on a plate while you prepare the pasta and the sauce.  You will cook scallops last to make sure they are not over-cooked.  

    Pasta:

    • Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

    Sauce:

    • Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. 
    • Heat 2 tablespoons olive oil (you can use the reserved olive oil from the sun-dried tomatoes jar, or use regular olive oil) in a large skillet on medium-high heat. Add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and minced garlic, and saute on medium heat, stirring, for 2 minutes until the garlic is fragrant. The skillet should be hot.
    • Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.
    • Add ¼ teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than ¼ teaspoon).
    • Add cooked pasta to the sauce, and reheat gently on medium heat.  Taste, and add more salt, if needed. Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick. Let everything simmer on low heat for a couple of minutes for flavors to combine.

    Cook scallops:

    • Season with salt by sprinkling each scallop with a dash of salt.
    • Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
    • Add scallops without overcrowding the pan. Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.
    • Turn the scallops to the other side and cook for 2 more minutes.  Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.
    • Add cooked scallops to the pasta and the cream sauce and reheat gently. Serve.
    • Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

    Video

    Notes

    • What is half-and-half? To make 1 cup of half and half do this:  combine ½ cup milk and ½ cup heavy, or whipping cream.
    • Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.    Do not shred fresh Mozzarella.  Use Part-Skim, Low-Moisture Mozzarella cheese sold in blocks or pre-shredded.

    Nutrition

    Nutrition Information
    Creamy Mozzarella Scallop Pasta
    Amount per Serving
    Calories
    655
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    10
    g
    63
    %
    Cholesterol
     
    71
    mg
    24
    %
    Sodium
     
    1014
    mg
    44
    %
    Potassium
     
    1468
    mg
    42
    %
    Carbohydrates
     
    66
    g
    22
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    33
    g
    66
    %
    Vitamin A
     
    720
    IU
    14
    %
    Vitamin C
     
    12.6
    mg
    15
    %
    Calcium
     
    283
    mg
    28
    %
    Iron
     
    4.8
    mg
    27
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword scallop pasta, scallops
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    Reader Interactions

    Comments

    1. caroline cook

      April 05, 2022 at 8:43 pm

      So yummy 🙂

      Reply
      • Julia

        April 24, 2022 at 8:26 pm

        Glad the recipe was enjoyed! 🙂

        Reply
    2. Linda

      January 29, 2022 at 5:25 pm

      Excellent recipe…I also added shrimp it was awesome!!

      Reply
      • Julia

        February 11, 2022 at 8:44 pm

        Adding shrimp is delicious, for sure!

        Reply
    3. Linda T

      January 27, 2022 at 8:42 pm

      I made with shrimp and scallops, it was amazing.

      Reply
      • Julia

        February 11, 2022 at 8:57 pm

        The shrimp is a great addition!

        Reply
    4. Deidre

      November 13, 2021 at 5:12 pm

      Yum! Thank you’

      Reply
      • Julia

        November 18, 2021 at 4:12 pm

        You're very welcome!

        Reply
    5. Jill

      August 30, 2021 at 4:21 pm

      Such a good recipe! Love it!

      Reply
    6. BWag

      August 08, 2021 at 10:45 pm

      When I added my half and half it curdled almost instantly! I don’t know what I did wrong, it didn’t even come to a full boil. The cheese would have melted fine but the texture was so off from the curdled half and half. We still all ate it and it has good flavor but so sad. Maybe next time I can get it right.

      Reply
      • Julia

        August 13, 2021 at 7:02 pm

        So sorry to hear that! Not sure why it happened. You can also try heavy cream next time instead of half and half.

        Reply
      • GP

        November 03, 2021 at 5:35 pm

        1/ & 1/2 needs to be heated slowly. If not, due to the law fat content it will curdle.

        Reply
        • Julia

          November 05, 2021 at 4:32 pm

          Good feedback - thank you!

          Reply
      • Michele Lindquist

        April 07, 2022 at 9:01 pm

        Mine also curdled at first but it became smooth . was very good

        Reply
        • Julia

          April 24, 2022 at 8:17 pm

          Michele, I am glad this recipe was a success! 🙂

          Reply
    7. Jen

      July 31, 2021 at 4:33 pm

      I don't like sundry tomatoes is there something else I can use instead.

      Reply
      • Julia

        August 13, 2021 at 8:35 pm

        Jen, you can use regular tomatoes. I also have a recipe for Spicy Shrimp Pasta in Garlic Tomato Cream Sauce that you might like.

        Reply
    8. Joe Burkett

      July 22, 2021 at 4:46 pm

      Would love to have recipe. Can you email it to me? If not, where can I get it?

      Reply
      • Julia

        August 13, 2021 at 9:33 pm

        Joe, if you scroll down to the bottom of the recipe, there will be 3 distinctive buttons for sharing: Pinterest, Facebook, and Email. Click the Email button to email any of my recipes to your email.

        Reply
    9. Mel

      April 12, 2021 at 6:02 pm

      Made this and the pasta was dry. Tried adding more half and half and pasta water but didn’t make it saucy. And suggestions

      Reply
      • Melanie

        April 24, 2021 at 11:12 am

        Did you try rinsing your pasta after draining it? Then add the sauce.
        If you don't want it to get cold then rinse it with boiled water.

        Reply
        • E

          March 10, 2022 at 2:11 pm

          Never rinse your pasta!! that takes the starch out of it not allowing the sauce to have structure and stick to the pasta. Always cook your pasta shy of al dente and finish it in the pasta sauce to get the best results.

          Reply
          • Julia

            March 21, 2022 at 11:35 pm

            Yes, great tips for regular pasta! However, if you use gluten-free pasta - rinse it so that it keeps its texture and doesn't get mushy.

            Reply
    10. Chris

      March 22, 2021 at 3:27 pm

      Hi there. This looks amazing. how do I adjust recipe to make for 6 people who can eat alot

      Reply
      • Shernell

        March 31, 2021 at 6:05 am

        Add more pasta

        Reply
      • Melanie

        April 24, 2021 at 11:08 am

        Just prepare the ingredients to measure 1 1/2 the amounts. If they have huge appetites then double the ingredients.

        Reply
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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