What’s the difference between bay scallops vs. sea scallops?

The primary differences between sea scallops and bay scallops are size and taste. Sea scallops are about three times larger than bay scallops. Bay scallops are the sweetest and most tender.

How do you know when scallops are cooked?

Press on the scallop. If it feels firm and not mushy, that’s a good indication it is fully cooked. You should see browning on the outside. Then, cut one in half to check the inside—it should be opaque.

What’s the best way to store and reheat leftover scallop pasta?

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds. Check the scallops and repeat until the desired temperature is reached.

What should I serve with scallop pasta?

Here are some of our favorite salad and bread recipes that would pair excellently with scallop pasta: Butter Lettuce Salad , Snap Pea Salad with Lemon and Feta, Chopped Cucumber & Tomato Salad with Lemon , Grilled French Bread and our special Garlic Butter recipe, which easily complements bakery bread and rolls.

Pasta with Garlicky Tomato Sauce & Bay Scallops

Name: Pasta with Garlicky Tomato Sauce & Bay Scallops
Total time: 35 min
Yield: 4
Ingredients: 8 ounces thin whole-wheat spaghetti; 2 tablespoons extra-virgin olive oil, divided; 1 pound bay scallops, tough side muscle removed, patted dry; 1 tablespoon finely chopped garlic; 3 cups mixed cherry tomatoes (16 ounces); 1 teaspoon salt; ¼ cup dry white wine; 1 medium zucchini, chopped; ¼ cup chopped fresh basil, plus more for garnish

Active Time:

35 mins

Total Time:

35 mins

Servings:

4

Nutrition Profile:

No Added Sugar Mediterranean Diet Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free

Pasta with Garlicky Tomato Sauce & Bay Scallops is a quick, no-fuss meal that will impress any guest. Bursting with juicy tomatoes, heart-healthy garlic and briny, protein-rich scallops, this dish is elevated with a restaurant-worthy white wine sauce. Added at the end of the cooking time to ensure the perfect texture, zucchini brings additional fiber, and the fresh basil brightens the dish. Keep reading for our expert tips on how to properly prepare and cook your scallops, as well as ingredient substitution recommendations to use what you already have at home.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Always pat your scallops dry before using them, especially if they are frozen. Dry scallops will brown better.
When searing scallops, cook them undisturbed until they develop a nice brown color. If you try to turn or stir them before they brown, they will likely stick to the pan and break apart.
Instead of using fresh cherry tomatoes, you can substitute them with jarred passata, an uncooked tomato puree that has been strained.
If you want to replace the wine, try using a splash of clam juice. Additionally, you can enhance the flavor of the dish by adding some chopped shallots and chopped hot chile peppers.

Nutrition Notes

Whole-wheat spaghetti is an excellent source of carbohydrates for energy and adds fiber to this dish—great for your digestive health. Whole-wheat pasta also contains more protein than semolina pasta, so it’s a perfect addition if you’re trying to increase your protein intake.
Scallops are the quick-cooking tender protein for this easy, but elegant dish. As an animal protein, scallops provide vitamin B12 and zinc. They also contain a mineral called selenium, which has antioxidant properties important for fighting inflammation, but also is an important nutrient for good thyroid health.
Using cherry tomatoes instead of larger tomatoes ensures that you get fresh and sweet tomato flavor without too much extra water. Tomatoes contain vitamin C, which helps boost your body’s natural production of collagen—great for skin health and wound healing.
Zucchini is a low-carb and low-calorie vegetable and it is brimming with nutrition. It has a good amount of potassium, magnesium and fiber, which are all beneficial for maintaining a healthy heart. It is also a source of lutein and zeaxanthin, which are antioxidants for healthy vision.

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Ingredients

8 ounces thin whole-wheat spaghetti
2 tablespoons extra-virgin olive oil, divided
1 pound bay scallops, tough side muscle removed, patted dry
1 tablespoon finely chopped garlic
3 cups mixed cherry tomatoes (16 ounces)
1 teaspoon salt
¼ cup dry white wine
1 medium zucchini, chopped
¼ cup chopped fresh basil, plus more for garnish

Directions

Bring a medium pot of water to a boil over high heat. Add 8 ounces spaghetti; cook according to package directions for al dente. Drain the pasta, reserving 1½ cups cooking water; return the pasta to the pot.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Meanwhile, cook the scallops. Working in 2 batches, heat 1½ teaspoons oil in a large nonstick skillet over medium heat. Add half of the scallops; cook, undisturbed, until lightly browned on the bottoms, about 4 minutes. Flip and continue to cook, stirring often, until just cooked through, about 1 minute; transfer to a large plate. Repeat the process with 1½ teaspoons oil and the remaining scallops. Do not wipe the skillet clean.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Add the remaining 1 tablespoon oil to the skillet; heat over medium-high heat. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes are softened and begin to burst, about 6 minutes. Add ¼ cup pasta cooking water and ¼ cup wine. Lightly crush some of the tomatoes with the back of a spoon. Add the chopped zucchini; bring to a simmer. Simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes. Stir in the pasta and ¼ cup basil; cook, stirring and tossing constantly and adding more pasta water as needed, ¼ cup at a time, until the sauce thickens and coats the pasta, about 3 minutes. Stir in the scallops. Garnish with additional basil, if desired.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

Nutrition Information

Serving Size: 1¾ cups

Calories 392, Fat 9g, Saturated Fat 1g, Cholesterol 40mg, Carbohydrates 51g, Total Sugars 5g, Added Sugars 0g, Protein 29g, Fiber 7g, Sodium 775mg, Potassium 986mg

Frequently Asked Questions

What’s the difference between bay scallops vs. sea scallops?

The primary differences between sea scallops and bay scallops are size and taste. Sea scallops are about three times larger than bay scallops. Bay scallops are the sweetest and most tender.
How do you know when scallops are cooked?

Press on the scallop. If it feels firm and not mushy, that’s a good indication it is fully cooked. You should see browning on the outside. Then, cut one in half to check the inside—it should be opaque.
What’s the best way to store and reheat leftover scallop pasta?

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds. Check the scallops and repeat until the desired temperature is reached.
What should I serve with scallop pasta?

Here are some of our favorite salad and bread recipes that would pair excellently with scallop pasta: Butter Lettuce Salad, Snap Pea Salad with Lemon and Feta, Chopped Cucumber & Tomato Salad with Lemon, Grilled French Bread and our special Garlic Butter recipe, which easily complements bakery bread and rolls.

EatingWell.com, December 2024

Additional reporting by

Sarah Pflugradt, Ph.D., RDN, CSCS

and

Linda Frahm