Scallop Pasta with Cream Sauce
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Rich, creamy, and full of flavor - this Scallop Pasta brings restaurant-quality dining to your own kitchen. Seared jumbo scallops are paired with tender bow tie pasta in a champagne cream sauce, finished with Borsari Orange Ginger Seasoning for a unique, citrusy kick. It’s an elegant dish that’s surprisingly easy to make at home.
Ingredients
- 1 1/2 tbsp Borsari Olive Oil
- 1 1/2 lbs Jumbo Sea Scallops
- Borsari Orange Ginger Seasoning, to taste
- 1/2 cup Champagne
- 1 cup Heavy Cream
- 1 tbsp Flour
- 1 tbsp Butter
- Parmesan Cheese, for serving
- 14 oz Bow Tie Pasta
Instructions
- In a large pot, bring water to a boil. Cook pasta once your sauce and scallops are nearly done.
- Rinse scallops and pat dry thoroughly. Season with Borsari Orange Ginger Seasoning to taste.
- In a saucepan, heat Borsari Olive Oil over medium-high heat. Add scallops and sauté 4–5 minutes per side, until golden brown.
- Add champagne and heavy cream to the pan, stirring to combine.
- Whisk in butter and flour to thicken the sauce.
- Add the cooked bow tie pasta and toss until evenly coated with sauce.
- Serve warm, topped with freshly grated Parmesan cheese.
Pro Tips
- Make sure your scallops are very dry before searing, this helps achieve that perfect golden crust.
- Don’t overcrowd the pan! Cook scallops in batches if needed to avoid steaming instead of searing.
- Swap bow tie pasta for linguine, fettuccine, or your favorite shape for variety.
- For a lighter version, reduce the cream slightly and add a splash of pasta water to the sauce.