Scallops – it has a bit of a special place in me as it’s something that appears on the dinner table fairly often back home. My grandma would make stir-fried broccoli with baby scallops, whereas my dad would buy big scallops with shell and steam them with garlic. I don’t buy scallops option here in England as they tend to be on the pricier end. But there are occasions where I just wanted to treat myself and make some nice scallops dish at home. Here’s one of my favourite go-to scallop recipe, turning this lush seafood into a Creamy Scallops Tagliatelle dish.
Whilst it’s a creamy sauce base, the cream sauce doesn’t actually taste that heavy. You’d want to keep it light-ish so that the sauce doesn’t overpower the delicate sweetness of the scallops. It’s a general rule for all seafood pasta recipes in fact. You’d want to keep the flavour profiles relatively simple so that the actual seafood gets to shine. It would’ve been an absolute shame if you couldn’t end up tasting the quality of the seafood.
How to make Creamy Scallops Tagliatelle
First of all, use fresh pasta. I went with Tagliatelle as its long flat shape could carry more sauce. The likes of Linguine and Angel Hair pasta would make good alternatives as well.
Bring a large pot of water to boil, season generously with salt, and cook pasta according to package instructions. Add chopped shallots and saute for about 3-5 minutes until softened.
Deglaze the pan with chicken broth
Briefly season scallops with salt & black pepper. Heat oil in a large pan over high heat. Sear each side of the scallops for a few minutes till golden in colour. Remove from pan and set aside. You do not want to overcook the scallops as they will turn with a rubbery texture otherwise.
Slightly turn down the heat to medium-high. In the same pan, add in chopped garlic and red chilli flakes. Saute for a minute until fragrant. Add in sliced shallots and cook for about 3-5 minutes until softened.
Pour in chicken broth and bring to a simmer for 10 minutes until slightly reduced.
Then turn the heat down to medium-low and stir in double cream. Stir until the sauce starts to thicken.
Return the scallops back into the pan and stir in the lemon juice and lemon zest. Toss in cooked pasta and mix to combine.
Garnish with parsley and serve immediately.
Creamy Garlic Parsley Scallops Tagliatelle
- 200 g Scallops
- 250 g Tagliatelle
- ⅓ cup Double Cream
- 3 cloves Garlic minced
- ½ tsp Chilli Flakes optional
- ½ cup Chicken Broth
- ½ tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley Leaves chopped
- 2 tbsp Vegetable Oil
- Sea Salt to taste
- Black Pepper to taste
- Season scallops with sea salt and black pepper.
- Boil a large pot of water that's seasoned generously with salt. Cook pasta according to package instructions
- In a large pan, heat oil over medium heat. Sear the scallops for a few minutes on each side until golden. Remove from pan and set aside.
- Slightly turn the heat down to medium-high. In the same pan, add in garlic and chilli flakes. Cook for 1-2 minutes until fragrant.
- Add in sliced shallots. Saute for 3-5 minutes until softened. Season with salt and black pepper.
- Pour in chicken broth and bring to a simmer for 10 minutes until slightly reduced.
- Then add in the double cream. Stir until the sauce starts to thicken.
- Return the scallops back into the pan. Stir in the lemon juice and lemon zest.
- Then toss in cooked pasta. Mix to combine.
- Garnish with parsley and serve immediately.
- If using frozen scallops, make sure to defrost before cooking.