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Basil Pan-Seared Scallops over Pasta

Rated as 4.14 out of 5 Stars

"This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes."
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35 m servings 522
Original recipe yields 8 servings


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  1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  3. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutrition Facts

Per Serving: 522 calories; 30.5 45.8 16.1 38 453 Full nutrition

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  1. 97 Ratings

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Most helpful positive review

I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made th...

Most helpful critical review

I think that this recipe uses great ingredients however 9 tablespoons of butter is an absolutely ridiculous amount of butter that no one on a diet or not should be eating in one serving. I would...

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I'm on Weight Watchers, so to make this a little more diet friendly, I made a few changes. I only used 2T butter total, 2T olive oil, and divided it between the skillet and the sauce. I made th...

Good recipe. My 3 & 6 yr old girls LOVED this dish! I did a few things different. I skipped the step of placing the scallops on the plate to cover w/ basil. I added Basil to the mixture in bef...

This was good. The butter, garlic and lemon combination is very tasty. I used fresh basil instead of dried, but otherwise followed the recipe as written.

Okay, I made quite a few different changes. First off I totally omitted the oil, and I only used 6 tbsp butter. I cooked the scallops in the juice of one orange and one lime (I hate the taste of...

Well, there was no way I was going to waste the scallop marinade. So, I thawed out a 10 oz box of frozen chopped spinach and squeezed it dry. After searing the scallops, I deglazed the pan with...

I tried this recipe tonight.Thought it was terrific. I had planned it for two, but we had unexpected company for dinner. Only had enough scallops for 2, so I had to supplement with shrimp. Other...

The flavor of the scallops was very bold, or as my husband said, "The scallops really pack a whallop!". We like liked the contrast with the more bland tasting pasta. Next time, I will not add ...

a little bland, but very good. i added more basil and garlic, and would add artichoke hearts next time. overall pretty good

This was very yummy! I used small scallops that we gathered ourselves during scalloping season. I also used spiral noodles and fresh garlic instead. This, for me, was wonderful and simple and ...