Basil Pan-Seared Scallops over Pasta


Lemony, basil-crusted scallops are tossed with bow tie pasta in this easy dish that's so amazing it tastes like you slaved away in the kitchen! It makes an excellent main course, or add some spinach or asparagus and turn it into a meal in itself. We love to serve this dish with an antipasto of buffalo mozzarella, artichoke hearts, and fire-roasted tomatoes.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 1 (16 ounce) box farfalle (bow-tie) pasta

  • 24 scallops, rinsed and drained

  • ¾ cup olive oil, divided

  • ¼ cup lemon juice

  • 1 ½ teaspoons dried garlic flakes, divided

  • 1 teaspoon salt, divided

  • ½ teaspoon ground black pepper

  • 2 tablespoons dried basil, divided

  • 1 tablespoon whipped butter

  • ½ cup whipped butter


  1. Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. Meanwhile, place scallops into a large bowl.

  3. Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops.

  4. Melt 1 tablespoon butter in a large skillet over medium-high heat. Place 1/2 of the scallops, basil-side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet.

  5. Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes.

  6. Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.


You can use other pasta shapes such as rotini, shells, or penne.

When purchasing scallops, be sure to look for those that are a subtle ink or cream color. If you see stark white scallops, avoid them; they've been soaked in water to add extra weight.

Editor's Note:

Nutrition data for this recipe includes the full amount of oil used to season the scallops. The actual amount consumed will vary.

Nutrition Facts (per serving)

522 Calories
31g Fat
46g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 522
% Daily Value *
Total Fat 31g 39%
Saturated Fat 8g 42%
Cholesterol 38mg 13%
Sodium 453mg 20%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 16g
Vitamin C 5mg 25%
Calcium 42mg 3%
Iron 3mg 14%
Potassium 253mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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