This Sea Scallop Pasta is a delicious gluten-free dinner recipe the whole family can enjoy! Just a handful of ingredients, and you’ll be on your way to a flavorful dinner in a matter of minutes! {Gluten-free and Dairy-free}

Sea Scallop Pasta in a ceramic bowl next to a cloth napkin and silverware.

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.

Look at you being a culinary whiz! 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!

Change it up!

If you want to change up your pasta game, then you can totally do that here! Instead of spaghetti, you can also try these pastas:

Bow tie
Angel hair
Penne
Rotini

This gluten-free pasta dinner is easy to modify for whatever noodle you’re in the mood for. The key is to gently toss the cooked scallops with the pasta when everything is ready. That way the pasta doesn’t break and the scallops don’t fall apart.

Tomatoes, dried basil, and olive oil in a large sauté pan.

Ingredients to make Sea Scallop Pasta

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.

Side note: If you’d like to learn more about preparing sea scallops, then check out Cape Porpoise Lobster Co.’s article, The Best Way to Pan Sear Scallops: Techniques, Tips, and More. Ooh, and if you’d like to pair your scallops with wine, then check out Decanter’s article, Wine with scallops: What sommeliers drink.

Scallops, tomatoes, dried basil, and olive oil in a large sauté pan.

How to make Sea Scallop Pasta

Prepare pasta according to package directions. Add a tablespoon of olive oil and a pinch of sea salt to the pot for added flavor. While the pasta 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 enough olive oil cover the bottom of the skillet. Then add 1/8 teaspoon sea salt and the sliced garlic cloves. On a MEDIUM heat sauté the garlic for about 1-2 minutes or until it starts to turn a 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 thawed sea scallops to the the tomato mixture. Sear the scallops about 1-2 minutes on each side.
When the pasta done, drain it and return it to the rondeau pot or transfer to a large serving bowl. If the pasta is ready before the scallops are ready, then remove the pasta from heat and keep covered until the scallops are ready.
When the scallops are cooked through, transfer the tomato-scallop mixture to the pasta pot or serving bowl, toss together gently, and garnish with additional basil and parsley. This recipe is best enjoyed just after it is prepared.

Side note: If you are new to gluten-free pasta or find it finicky to work with, then check out How to Cook Gluten-Free Pasta. I’ve included tips and tricks to work with gluten-free pasta for all kinds of recipes!

Spaghetti, scallops, tomatoes, garlic, and basil in a ceramic bowl next to a cloth napkin and silverware.

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!

Spiriteds, I hope this recipe finds you well, and I’m glad you’re here! ❤️