Need a simple, delicious recipe for pasta with scallops and pesto sauce? This creamy pesto pasta with scallops uses store-bought pesto sauce along with a few other ingredients, making this pasta recipe simple, yet delicious.
Love a great pasta dinner? Try our Shrimp Rossini Pasta or our Chicken Tortellini Alfredo – both of which are quick and simple to make, great for a weeknight dinner.
Do you love enjoying scallops, but not sure how to make them? This simple, delicious pasta recipe is the perfect solution to enjoying scallops.
This pasta dinner can be made in under 30 minutes, as it uses a few short-cut ingredients to keep it simple, yet delicious.
What ingredients do I need to make pasta with scallops and pesto?
Here’s a quick reference checklist of the ingredients you’ll need for making this pasta recipe:
- Spaghetti – I used spaghetti for this recipe, as it pairs well with the creamy pesto sauce. Other long noodles like fettuccini, linguini or even Angel hair pasta would work well in this recipe.
- Scallops – fresh or frozen scallops can be used in this recipe. Look for larger sea scallops, as small scallops are great for soups, but not ideal for this recipe.
- Garlic – sauteed with the scallops, it adds a great flavor to the protein.
- Jarred Pesto sauce – a good quality pesto sauce is a great time saver. Try this homemade basil pesto sauce recipe, if you’re looking for a super fresh, basil flavor.
- Cherry tomatoes – the fresh tomatoes add a great flavor and freshness to the creamy pesto sauce. You could also use grape tomatoes.
- Chicken stock – this is used to make the base for the creamy pesto sauce.
- Butter – used to create a roux for making the sauce.
- Flour – the thickening agent and used in making a roux for the pesto sauce.
- Half and half – used to create the creaminess in the pesto sauce. You could also use whole milk, if needed.
- Salt and Pepper for seasoning
For exact ingredient amounts and full recipe instructions please be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I prepare scallops for cooking?
Before sautéing, it is best to thoroughly pat the scallops dry with paper towels. Making sure there is not excess moisture will help achieve a nice sear and browning on the outside of the scallop. Also, if there is a small, tough tendon on the side of the scallop, this can be removed with a knife.
If you’re using frozen scallops, ensure they are fully thawed before cooking. Frozen scallops will tend to have more moisture, so make sure they are fully drained of any excess water and dried with paper towels before cooking.
How long do I cook scallops?
Cook over medium-high in a skillet with olive oil for just 2-3 minutes per side. Be sure not to over-cook the scallops, as they will become tough and rubbery.
Season the scallops with salt and pepper.
How do I make a creamy pesto sauce?
For this creamy pesto sauce, begin by making a roux. A roux is simply flour and butter (or other fat), cooked together in a skillet. This creates a thickening agent and acts as a base for numerous sauces. To the roux, add the chicken stock and whisk together over medium-low heat until it thickens.
To the sauce base, add the jarred pesto sauce and cherry tomatoes. Stir together to combine, and heat over low heat to keep warm for the pasta.
Add in the cooked, al dente pasta and the scallops to the sauce. Toss all together to coat well with the sauce.
Love cooking with spaghetti? Try our Spaghetti with Ground Turkey and our Slow Cooker Chicken Spaghetti with Rotel.
What other protein could I add to pesto pasta with tomatoes?
If scallops aren’t your thing, you could pair this pesto pasta with a variety of other proteins, including chicken, shrimp, salmon and even steak. Here are some of our top recipes that would go wonderfully with this pasta:
- Italian Grilled Chicken
- Brown Sugar Balsamic Grilled Chicken
- Rosemary Balsamic Steak
- Grilled Cedar Plank Salmon
- Lemon Pepper Grilled Chicken
Need some other shellfish recipe inspiration? Try these:
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Creamy Pesto Pasta with Scallops
Equipment
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
- Large Stock Pot or Dutch Oven This Le Creuset Dutch oven is one of my all-time favorite pieces of cookware. Super durable and versatile! Great for soups and stews.
Ingredients
- 1 (16 oz. box) Spaghetti cooked to al dente
- 24 oz. large sea scallops fresh or frozen
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- salt and pepper to taste
For Creamy Pesto Sauce with Tomatoes
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 1/2 cups chicken stock or broth
- 3/4 cup half and half
- 1 (6.5 oz. jar) pesto sauce
- 8 oz. cherry tomatoes halved
Instructions
- In a large stock pot, begin boiling water to cook pasta. Cook pasta according to package directions, about 9 minutes for al dente.
- Prepare the scallops by draining off any excess water. Pat dry with paper towels.
- To a large non-stick skillet, heat olive oil on high heat. Ann in the minced garlic. Also, add the fresh scallops and let sear on one side for about 2 minutes. Reduce heat to medium-high, turn the scallops and cook on the other side for another 2 minutes, or until cooked all the way through. Season with salt and pepper to taste. Be sure to not overcook. Transfer to a bowl and cover to keep warm while the sauce is being made.
For the creamy pesto sauce:
- In the same large skillet that you cooked the scallops, heat skillet on medium heat. Add the butter and melt. Add in the flour and whisk together. Cook for about 2 minutes over medium heat until the mixture (roux) begins to bubble. Pour in the chicken stock and whisk together until mixture thickens, about 2 minutes. Reduce the heat to low. Add in the pesto sauce, tomatoes and half and half. Stir together to combine well. Keep sauce on low until the pasta is done cooking.
- To the sauce, add the cooked and drained pasta and scallops. Toss everything together to coat with the sauce. Serve right away.
Notes
Nutrition
Incredibly looking pasta! With so few ingredients and so easy! Nice 🙂
Charming meal and the photos have me wanting some past right now. Nice addition with the scallops. Thank you for sharing this yumminess at DI&DI.
I love pesto and this looks healthy and delicious. Thanks so much for sharing with us at #OvertheMoon. I’ve shared on my Sizzling Towards 60 Facebook page, tweeted and pinned.
Sounds delicious! Thanks for sharing on the What’s for Dinner Link up!
I love pesto and scallops, what a perfect combo! I buy prepared pesto during the winter months too, you just can’t go without all season! I found you at the Sugar and Spice Link Up.
Your Pesto Pasta Scallops look amazing! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday and you have a great week!
Miz Helen