Scallop Scampi with Garlic Bread

Scallop scampi with garlic bread combines seared sea scallops, pasta, and a lemon garlic butter sauce. Shallot and broth add savory flavor, Parmesan helps coat the noodles, and parsley brightens the finished plate. The garlic bread is included in the recipe, ready to catch any sauce left behind.

The recipe takes about 35 minutes. Prepare the ingredients before searing the scallops, and reserve some pasta water before draining the noodles. Those two small steps make the final assembly much easier. Jump to the recipe card for the measured ingredients and full method.

What Makes This Scallop Scampi Work?

The scallops are seared first and removed while the sauce is made. That allows the garlic and shallot to cook over lower heat without keeping the seafood in the skillet. The cooked pasta then goes into the sauce, and the scallops return only briefly at the end.

Broth and lemon juice keep the butter sauce pourable. A little reserved pasta water can loosen it further when tossing the noodles. The aim is a coating that reaches every strand, not a heavy cream sauce or a large pool of liquid beneath the pasta.

Ingredients for Scallop Scampi with Garlic Bread

For the Scallops

• 1½ lbs large sea scallops, side muscles removed
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Pasta

• 12 oz spaghetti or linguine

For the Scampi Sauce

• 4 tbsp unsalted butter
• 6 cloves garlic, finely minced
• 1 small shallot, finely chopped
• ½ cup chicken or seafood broth
• 3 tbsp fresh lemon juice
• ½ tsp red pepper flakes
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh parsley, finely chopped

For the Garlic Bread and Finishing

• 4 thick slices crusty artisan bread
• 2 tbsp garlic butter, for bread
• Extra Parmesan and parsley, for finishing

Scallops, Pasta, and Bread Notes

Use large sea scallops and remove the small side muscles if present. Pat them thoroughly dry before seasoning. If using frozen scallops, thaw them according to the packaging and drain away the thawing liquid before drying the surface.

Spaghetti or linguine suits the sauce, and the package directions provide the starting point for cooking it al dente. Use thick slices of crusty bread for the garlic toast so they can hold their shape when served alongside the pasta. Keep the extra Parmesan and parsley separate for finishing.

How to Make Scallop Scampi

1. Toast the Garlic Bread

Spread the bread slices with the measured garlic butter. Toast in a skillet or under the broiler until crisp and golden, watching carefully if using the broiler. Set aside while you prepare the pasta and seafood. Have the serving plates ready before the final toss.

2. Cook the Pasta

Boil the spaghetti or linguine in salted water until al dente. Reserve a little cooking water before draining. Keep the pasta ready for the sauce rather than leaving it cooking while you sear the scallops. The reserved water is added only as needed later.

3. Sear the Scallops

Season the dry scallops with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Sear for about 2 minutes per side, adjusting for size, until golden and cooked through. Give them space in the pan and transfer them to a plate when ready.

4. Make the Lemon Garlic Sauce

Lower the heat and melt the butter in the same skillet. Add the shallot and garlic and cook until fragrant without allowing the garlic to burn. Pour in the broth and lemon juice, then add the red pepper flakes and parsley. Simmer briefly to bring the sauce together.

5. Toss and Serve

Add the cooked pasta and Parmesan to the skillet. Toss gently, using a little reserved pasta water if needed to loosen the coating. Return the scallops and warm briefly. Divide among plates, spoon over the remaining sauce, and finish with extra Parmesan and parsley. Serve with the garlic bread.

Tips for Golden Scallops and Silky Pasta

A dry surface and a hot skillet help the scallops brown. Let them sit against the cooking surface rather than moving them continuously, and avoid crowding. If the pan fills with liquid, browning becomes harder to control and the scallops can steam instead.

Keep an eye on the skillet heat when switching from scallops to garlic. A heavy pan retains heat even after lowering the burner. Garlic should become fragrant rather than dark and bitter. Stir the sauce gently and have the broth measured so the next step is ready.

Add pasta water gradually instead of pouring in a large amount at once. The noodles and Parmesan change the sauce’s consistency as you toss. Once the scallops return, warm them only briefly; they should not simmer while you finish preparing other parts of the meal.

Serving Ideas and Related Seafood Pasta

The garlic bread supplies a crisp accompaniment and a way to scoop up the sauce. A lightly dressed green salad adds freshness without competing with the lemon and garlic. Offer extra Parmesan at the table if desired rather than covering the scallops with it.

For another pasta with shellfish, try garlic butter lobster and shrimp linguine. If you prefer a baked seafood dish with cheese, see the garlic butter shrimp and scallop bake. These are alternative meals rather than extra dishes needed alongside the scampi.

Frequently Asked Questions

Scallop Scampi with Garlic Bread Recipe Card