This Sea Scallop Past is a delicious gluten-free dinner recipe the whole family can enjoy! Or, let’s be honest here, you can also just as easily enjoy it for two for date night in at home! Just a handful of ingredients, you’ll be on your way to a flavorful dinner in a matter of minutes! And if it’s been a hot minute since you paired tomatoes and basil together, then this is the recipe to try! {Gluten-free and Dairy-free}
If you have come to the blog today looking for chill, you have chosen the wrong day! 😂 I am so excited about Sea Scallop Pasta that I can’t handle it. I’m not joking when I say this gluten-free pasta recipe tastes like something straight out of a pricey, high-end restaurant. Except that you can make right in your own kitchen with just a handful of ingredients.
While this isn’t my fanciest writing and my teachers would cringe at my basic use of “imagery”, can I just say, “This is soooooooo goooooood.” Because it is. It really is just so absolutely good. The fragrant basil, golden garlic slivers, and iridescent sautéed tomatoes are just the tip of the iceberg, Spiriteds, because we haven’t even gotten to the scallops or the tasty gluten-free spaghetti! And when you pair these ingredients together, culinary magic happens.
Our girls LOVED the tomato-basil combo and the richly-flavored gluten-free spaghetti, while K-Hubs and I savored every last scallop. Also, about those scallops. There’s no need to feel intimated about working with them. We buy ours at Aldi and thaw them according to package instructions. Once they’re thawed, we place them between napkins or paper towels to capture the remaining moisture and then we throw them in the pan. Seriously, they are so easy to work with.
And if you want to change up your pasta game, you can totally do that here! Instead of spaghetti, you can also try:
Bow tie Angel hair Penne Rotini
Look at you being a culinary whiz (if you aren’t one already)! You CAN do this. You CAN have date night in and eat fancy foods without exhausting yourself. Grab a pasta pot and a skillet or sauté pan and let’s get our sea scallops ON!
SEA SCALLOP PASTA INGREDIENTS:
The grocery list for Sea Scallop Pasta is surprisingly short and simple, given the BIG flavor it produces!
- Sea scallops. Frozen and thawed, or fresh. Pro tip: prior to sautéing, place the sea scallops between two paper napkins or paper towels to absorb excess moisture.
- Gluten-free pasta. One package. Spaghetti, rotini, penne, angel hair, and bow tie will work.
- Olive oil. About 1/4 cup. The key is to have enough to cover the bottom of the pan and then have enough to drizzle into the pasta water for added flavor. Your actual amount may vary.
- Fresh garlic. We used four cloves in this recipe, but you can add more or fewer as desired. Slice them into slivers.
- Grape tomatoes. Rinsed, drained, and sliced in half.
- Dried basil. About 1/2 tablespoon, but really it’s more or less to taste.
- Sea salt. A pinch for the pasta water and a pinch or two for the sauté mixture.
MORE GLUTEN-FREE PASTA RECIPES!!!
If you’re in the mood for more gluten-free pasta recipes, then you’re in the right place! Here are more tasty options from our virtual recipe tin!
- Gluten-Free Spaghetti Aglio E Olio
- Shrimp and Sausage Pasta
- Gluten-Free Lemon Garlic Pasta
- Garlic Cashew Pasta
- Gluten-Free Italian Pasta Salad
- Lemon Garlic Broccoli Pasta
Spiriteds, I hope this recipe finds you well, and I’m glad you’re here! ❤️
Sea Scallop Pasta
This Sea Scallop Past is a delicious gluten-free dinner recipe the whole family can enjoy! Or, let’s be honest here, you can also just as easily enjoy it for two for date night in at home! Just a handful of ingredients, you’ll be on your way to a flavorful dinner in a matter of minutes! And if it’s been a hot minute since you paired tomatoes and basil together, then this is the recipe to try! {Gluten-free and Dairy-free}
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1 package gluten-free pasta
- 1/4 cup + 1 tablespoon olive oil
- 1/8 + one pinch sea salt
- 4 clove fresh garlic, peeled and cut into slivers
- 1/2 pint grape tomatoes, halved
- 1/2 tablespoon dried basil
- 1 pound frozen sea scallops, thawed
Instructions
- Prepare pasta according to package directions. Add tablespoon of olive oil and pinch of sea salt to the pan for added flavor. Drain pasta and return to rondeau pot or transfer to a large serving bowl. If the pasta is ready before the scallops, then remove the pasta from heat and keep covered until the scallops are done sautéing.
- While the water is warming up, thaw scallops according to package instructions. For best results, place thawed scallops between two paper towels or two paper napkins to soak up excess water.
- In a medium skillet, add remaining olive oil (or enough to cover the bottom of the skillet). Then add the 1/8 teaspoon sea salt and sliced garlic cloves. On a MEDIUM heat sauté the garlic for about 1-2 minutes or until they start to turn a golden golden color. Then add the sliced tomatoes and dried basil. Sauté another 1-2 minutes, or until the tomatoes start to soften. Next add the sea scallops. Sauté them about 1-2 minutes on each side, carefully turning each one over.
- When the scallops are done, toss them with the pasta and garnish with additional basil and parsley. This recipe is best enjoyed just after it is prepared.
Notes
- Prior to sautéing, place the scallops between paper towels or paper napkins to absorb excess moisture.
- The tomatoes and basil may make it difficult to tell if the scallops are done, however as a general rule, the scallops are done cooking once they look opaque. If you’re unsure, adjust the heat to LOW-MEDIUM, place a lid on the scallops, and cook them for about a minute or so.
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