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Creamy Mozzarella Scallop Pasta Recipe

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4.2 from 11 reviews

This creamy mozzarella scallop pasta combines tender seared scallops with a luscious sun-dried tomato and mozzarella cream sauce tossed with penne pasta. The sauce is enriched with garlic, basil, and a hint of spice from red pepper flakes, creating a flavorful and comforting seafood pasta dish perfect for a special dinner or weekend treat.

Ingredients

Pasta

  • 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

Sauce

  • 2 tablespoons olive oil
  • 4 oz sun-dried tomatoes (without oil)
  • 4 garlic cloves, minced
  • 1 cup half-and-half
  • 1 cup mozzarella cheese, shredded (use pre-shredded, not fresh mozzarella)
  • 1 tablespoon dried basil
  • 1/4 teaspoon red pepper flakes, crushed (adjust to taste)
  • 1/8 teaspoon paprika
  • 1/2 cup reserved cooked pasta water (or more as needed)
  • 1/4 teaspoon salt

Scallops

  • 1 pound medium-size scallops (about 12-14 scallops), thawed if frozen
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Prepare scallops: If using frozen scallops, make sure they are thawed completely. Blot each scallop with paper towels to remove excess moisture and set aside on a plate to prevent steaming during cooking.
  2. Cook pasta: Bring a pot of salted water to boil and cook penne pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
  3. Make sauce: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sun-dried tomatoes (drained if packed in oil) and minced garlic, sauté stirring frequently for 2 minutes until the garlic is fragrant and the skillet is hot.
  4. Simmer sauce: Pour in the half-and-half and bring the mixture to a boil. Reduce heat to simmer and stir in shredded mozzarella cheese continuously until fully melted and the sauce turns creamy. If sauce becomes too thick, add reserved pasta water or more half-and-half gradually to reach desired consistency.
  5. Season sauce: Add dried basil, crushed red pepper flakes, paprika, and 1/4 teaspoon salt gradually while stirring. Taste and adjust seasoning if needed.
  6. Combine pasta and sauce: Add the cooked penne pasta to the sauce in the skillet and gently reheat on medium heat. Stir to coat the pasta evenly and let flavors meld together for a few minutes on low heat.
  7. Cook scallops: Sprinkle scallops lightly with 1/4 teaspoon salt. Heat 2 tablespoons olive oil in a large non-stick or stainless steel skillet over high heat until oil is hot but not smoking. Add scallops in a single layer without overcrowding and sear undisturbed for 3-4 minutes until golden on the bottom.
  8. Flip scallops: Turn scallops over and cook for an additional 2 minutes until opaque and cooked through. Remove scallops immediately from the pan and transfer to a plate to avoid overcooking.
  9. Finish dish: Gently fold the cooked scallops into the creamy mozzarella pasta in the skillet, warming briefly. Serve immediately for best texture and flavor.
  10. Seasoning tip: Taste the finished dish and add a bit more salt if needed to bring out the flavors of basil and sun-dried tomatoes perfectly.

Notes

  • Use pre-shredded mozzarella cheese, not fresh mozzarella, to ensure a smooth melting sauce.
  • If using sun-dried tomatoes packed in oil, drain off the oil before adding to prevent greasiness.
  • Reserve pasta cooking water to adjust sauce consistency for creaminess without thinning flavors.
  • Do not overcrowd scallops while searing; cook in batches if necessary to get a good golden crust.
  • Blotting scallops dry prevents them from steaming and helps achieve a better sear.
  • Adjust red pepper flakes to control spice level according to preference.
  • Using a stainless steel skillet for scallops works well, but non-stick will also produce good results.

Find it online: https://cookedbysarah.com/creamy-mozzarella-scallop-pasta-recipe/