Easy Scallops and Fettuccine for Two From Charm to Table Blog
Easy Scallops and Fettuccine for Two

The easiest most special dinner that will make you feel like a chef! This recipe makes any night feel like a special occasion.

Servings: 2
  • 8-10 sea scallops (or about a half pound)
  • 2 T butter + a little bit more
  • 1 c grape or cherry tomatoes, sliced in half
  • 1 1/2 t minced garlic
  • 1/2 t salt
  • pepper to taste
  • enough fettuccine pasta for two (linguine or regular spaghetti work well too)
  • parsley
  1. Prepare the pasta al dente according to the box instructions. Reserve at least 1/4 cup of the pasta water when draining.

  2. Rinse scallops and pat dry. Season both sides with salt and pepper to taste. Melt 2T butter in a large skillet. When it starts to sizzle place scallops in the skillet being careful not to crowd them. You might want to do this in two batches. Allow the scallops to sear for about two minutes per side. Don't scoot them around the pan until it is time to flip them

  3. When the scallops are done, place them on an oven safe plate and cover with foil to keep warm. I usually put them in the oven on the warm setting until the rest of the dinner is ready. Do not drain the skillet.

  4. Add a little butter to the juice left in the skillet from the scallops, and saute the tomatoes. When they start to pop, smash a few of them with the back of the spatula so they start to become saucy. When they are almost finished, add the minced garlic and allow to cook for about thirty seconds until fragrant.

  5. Add the cooked pasta to the pan and mix everything around with tongs. Add some of the reserved pasta water to get the consistency you like. Taste and season the pasta with salt and pepper.

  6. Divide the pasta between two plates (three, if babysitter's boyfriend cancelled on her), and top with scallops. Sprinkle with parsley. Serve and enjoy!