If you're looking for a delicious and impressive dish to serve at your next dinner party or even for a weeknight meal, look no further than seared scallops with pasta.
This recipe combines perfectly seared scallops with a tangy citrus dressing and hearty couscous, making for a meal that is both elegant and satisfying. With a few simple ingredients and easy-to-follow instructions, this recipe is sure to become a new favorite. So why not give it a try and impress your guests with this show-stopping dish?
Looking for more seafood recipes? Try my Mussels in Butter Garlic Sauce, Seafood Risotto, Pasta with Clams, Baked Calamari, Baccalà Fritto (Fried Salt Cod), Italian Fried Shrimp, Baked Stuffed Clams, Tuna Pesto Pasta, and Garlic Mussels & Pasta.
Why you'll love these Seared Scallops with Pasta
- The seared scallops add a touch of elegance and sophistication to the dish, making it perfect for special occasions or dinner parties.
- The tangy citrus dressing and hearty couscous give the dish a burst of flavor and texture, making it a satisfying and delicious meal.
- The recipe is easy to follow and doesn't require many ingredients, making it a great option for those who want to impress their guests without spending hours in the kitchen.
Ingredients & Substitutions
Full recipe with measurements listed below in recipe card
- Couscous: serves as the base of the dish and provides a nice texture. Substitute with any pasta of choice.
- Scallops: the star of the dish and adds a touch of elegance. Substitute with shrimp or another type of seafood.
- Extra-virgin olive oil: used to cook the scallops and adds a rich flavor to the dish. Substitute with another type of oil such as avocado or vegetable oil.
- Kosher salt and freshly ground black pepper: used to season the scallops and couscous. Substitute with any type of salt and pepper.
- Fresh orange juice: adds a tangy and fruity flavor to the citrus dressing. Substitute with lime or grapefruit juice.
- Fresh lemon juice: adds a tart and tangy flavor to the citrus dressing. Substitute with white wine vinegar or apple cider vinegar.
- Garbanzo beans: adds protein and a creamy texture to the dish. Substitute with any type of canned beans such as cannellini or black beans. You can also omit from the recipe.
- Fresh flat-leaf parsley: adds a fresh and herbaceous flavor to the dish. Substitute with dried parsley or other fresh herbs such as cilantro or basil.
Equipment Needed
- Pot for boiling water (for couscous)
- Pan for searing scallops
- Mixing bowl (for dressing)
- Whisk (for dressing)
- Serving bowl (for couscous)
- Fork (for fluffing couscous)
- Strainer (for rinsing garbanzo beans)
- Cutting board and knife (for parsley)
- Citrus juicer (for orange and lemon juice) (optional)
How to make Seared Scallops with Pasta
To make seared scallops with pasta, start by preparing the couscous. Bring 1 ½ cups of water to a boil in a pot, add 1 cup of couscous, then remove the pot from the heat and cover with a lid. Let the couscous sit for 10 minutes, then fluff with a fork and transfer it to a large serving bowl.
Next, dry 18-20 scallops and season them with kosher salt and freshly ground black pepper. Heat a non-stick pan over medium-high heat and add 3 tablespoons of extra-virgin olive oil. Once the oil is hot, add the scallops and sear them until they are cooked through, about 2 to 3 minutes per side. Once cooked, transfer the scallops to a plate and set aside.
In a small mixing bowl, whisk together ¼ cup of extra-virgin olive oil, ¼ cup of fresh orange juice (about 1 large orange), ¼ cup of fresh lemon juice, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper until the dressing is smooth.
Add a 15-ounce can of drained and rinsed garbanzo beans and ⅓ cup of chopped fresh flat-leaf parsley (or 1 tablespoon of dried parsley) to the couscous. Pour the dressing over the couscous, beans, and parsley, and toss until everything is coated. Season the dish with additional salt and pepper to taste.
To serve, arrange the seared scallops on top of the couscous mixture and enjoy your delicious and elegant seared scallops with pasta!
Variations
- Lemon Garlic Scallop Pasta: Cook 1 pound of your favorite pasta according to package instructions. While the pasta is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of scallops, 3 minced garlic cloves, and the zest of 1 lemon. Cook for about 3 minutes on each side, until the scallops are golden brown. Toss the cooked pasta with the scallops, add a squeeze of lemon juice, and sprinkle with fresh parsley and grated Parmesan cheese.
- Scallop and Shrimp Pasta: Add 1 pound of peeled and deveined shrimp to the pan with the scallops in the original recipe. Cook the shrimp and scallops together until they are both cooked through. Serve with the couscous mixture.
- Spicy Scallop Pasta: Add 1 diced jalapeño pepper to the dressing mixture and whisk to combine. When cooking the scallops, sprinkle them with a pinch of cayenne pepper or red pepper flakes. Toss the couscous mixture with the spicy dressing and top with the seared scallops.
- Scallops with Pesto Pasta: Instead of the couscous mixture, toss cooked pasta with homemade or store-bought pesto. Sear the scallops as directed in the original recipe and serve them on top of the pesto pasta. Add grated Parmesan cheese and chopped fresh basil to finish.
FAQ's
Can I use a different type of seafood?
Yes, you can substitute scallops with other seafood like shrimp or lobster. Adjust the cooking time accordingly.
Can I use a different type of pasta?
Yes, you can use your favorite pasta shape or even substitute couscous with quinoa or rice. Just make sure to adjust the cooking time and amount of liquid accordingly.
Can I make this recipe ahead of time?
You can make the couscous mixture and dressing ahead of time, but it's best to sear the scallops right before serving to ensure they are cooked to perfection.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley instead of fresh, but the flavor won't be as fresh and vibrant. Use about 1 tablespoon of dried parsley instead of ⅓ cup of fresh.
Can I use a different type of oil for searing the scallops?
Yes, you can use other high-heat oils like canola, vegetable, or grapeseed oil instead of extra-virgin olive oil. Just make sure to use an oil with a high smoke point to prevent burning.
Can I make this recipe vegetarian or vegan?
Yes, you can make this recipe vegan by omitting the scallops and using vegetable broth instead of water for the couscous. You can also substitute the garbanzo beans with white beans or chickpeas.
Tips
- Dry the scallops thoroughly before seasoning them. This will help them sear evenly and develop a nice golden crust.
- Use a hot pan to sear the scallops. The pan should be hot enough to sizzle when the scallops are added. This will help them cook quickly and evenly.
- Season the couscous with salt and pepper before adding the dressing. This will help the flavors of the dish to blend together.
- Make sure to whisk the dressing until smooth. This will ensure that the flavors are well incorporated and the dressing has a nice consistency.
- Use fresh citrus juice for the dressing. This will give the dish a bright, fresh flavor.
- Be careful not to overcook the scallops. They should be cooked for 2-3 minutes per side, or until golden brown and cooked through.
- Garnish the dish with additional chopped parsley for a pop of color and flavor.
- Serve the dish immediately after adding the scallops to prevent them from becoming rubbery.
- Experiment with different variations of the recipe by adding other vegetables, herbs, or spices to the couscous mixture.
Perfect Wine Pairing
A good wine pairing for seared scallops with pasta would be a light to medium-bodied white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay.
These wines have a crisp acidity that pairs well with the sweetness of the scallops and the citrus flavors in the dressing.
If you prefer a red wine, a light-bodied Pinot Noir or Beaujolais would be a good choice, as they won't overpower the delicate flavors of the dish.
As always, it's important to choose a wine that you personally enjoy and that complements your meal.
📋 Recipe
Seared Scallops with Citrus Pasta
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Ingredients
- 1 cup couscous
- 1 ½ cups water
- 18-20 scallops ½-to-2-inch
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup fresh orange juice about 1 large orange
- ¼ cup fresh lemon juice
- Kosher salt and freshly ground black pepper
- One 15-ounce can garbanzo beans drained and rinsed
- ⅓ cup chopped fresh flat-leaf parsley or 1 tablespoon dried parsley
- Equipment
- Pot for boiling water for couscous
- Pan for searing scallops
- Mixing bowl for dressing
- Whisk for dressing
- Serving bowl for couscous
- Fork for fluffing couscous
- Strainer for rinsing garbanzo beans
- Cutting board and knife for parsley
- Citrus juicer for orange and lemon juice (optional)
Instructions
- Start by preparing the couscous. Bring the water to a boil in a pot. Add in couscous and remove the pot from the heat, cover with a lid. Let sit for 10 minutes, then fluff with a fork.
- While the couscous is cooking, prepare the scallops. Dry the scallops completely with paper towels. Season with kosher salt and freshly ground black pepper.
- Heat a pan over medium-high heat. Once hot, add olive oil and seasoned scallops. Sear until cooked through, 2 to 3 minutes per side.
- For the dressing, in a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper until smooth.
- Place the couscous in a large serving bowl. Add the dressing, garbanzo beans, and parsley. Toss until coated. Season with salt and pepper.
- Finally, arrange the seared scallops on top of the couscous mixture and serve immediately.
Notes
- Dry scallops thoroughly before seasoning and searing
- Use high heat when searing the scallops
- Fluff the couscous with a fork after cooking to avoid clumping
- Whisk the dressing ingredients together until smooth
- Toss the couscous and beans with the dressing before adding the scallops
- Serve immediately for best results
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