Are you searching for a pasta dish that is elegant enough for a special “date night in,” yet fast enough for a truly spectacular weeknight dinner? A meal that tastes like it came from a high-end Italian restaurant on the coast? This incredible Spicy Scallop Pasta is the recipe you’ve been dreaming of.
This is your ultimate guide to creating a sophisticated and deeply flavorful seafood pasta from scratch. We’ll show you how to build a rich, rustic marinara sauce using San Marzano tomatoes, and share the secrets to cooking tender, sweet bay scallops perfectly every time. Tossed with delicate pasta and fresh basil, this dish is a true showstopper.
What makes this recipe so special is its use of classic Italian techniques to build immense flavor in a short amount of time. It’s a light yet satisfying meal that is bursting with the fresh, vibrant tastes of Italy. Get ready to master your new favorite Spicy Scallop Pasta.
Table of Contents
Table of Contents
The Secrets to a Restaurant-Quality Sauce
The heart of this Spicy Scallop Pasta is the simple, yet profoundly flavorful, marinara sauce. The magic comes from two classic Italian kitchen secrets.
- The Parmesan Rind: The recipe calls for simmering a piece of a Parmesan cheese rind directly in the sauce. This is a brilliant, traditional Italian trick! As it simmers, the rind slowly releases a deep, savory, umami-rich flavor into the sauce that you simply cannot get from grated cheese alone. It’s the secret to a sauce that tastes like it has been simmering for hours. Start saving your Parmesan rinds in the freezer just for this purpose!
- “Liquid Gold” Pasta Water: The other non-negotiable secret to a perfect sauce is the starchy water your pasta cooks in. Before you drain your pasta, reserving a cup of this “liquid gold” is key. The starches in the water help to emulsify the sauce, binding the oil and tomatoes together and creating a silky, glossy consistency that perfectly clings to every strand of spaghetti.
The Key Ingredients for Your Spicy Scallop Pasta
This recipe uses a handful of high-quality ingredients where freshness and quality are paramount.
- Bay Scallops: These small, sweet scallops are the star of the dish. They are incredibly tender and cook in just a few minutes. Their small size makes them perfect for tossing with long-strand pasta.
- Canned San Marzano Tomatoes: For the most authentic and delicious marinara, using real San Marzano tomatoes is key. These Italian plum tomatoes are prized for being sweeter, less acidic, and having fewer seeds than other varieties. Crushing them by hand creates a beautiful, rustic texture.
- The Aromatics & Herbs: A classic Italian combination of fresh garlic, spicy red pepper flakes for a kick of heat, and a generous amount of fresh basil. This recipe cleverly uses half the basil to simmer in the sauce for depth, and half stirred in at the end for a fresh, aromatic finish.
- Dry White Wine & Clam Juice: This duo creates a complex sauce base. The white wine adds a bright acidity, while the clam juice (found in small bottles in the canned fish aisle) adds a savory, “taste of the sea” depth that beautifully enhances the flavor of the scallops.
- Capellini or Spaghetti: A long-strand pasta is perfect for this Spicy Scallop Pasta. Delicate capellini (angel hair) or classic spaghetti are both excellent choices.
Step-by-Step Guide to Your Spicy Scallop Pasta
This elegant meal comes together in about 30 minutes. Have your ingredients prepped and ready to go before you begin.
- Start the Pasta Water: Bring a large pot of generously salted water to a boil over high heat.
- Begin the Marinara Sauce: While the water heats up, heat the olive oil in a large saucepan or skillet over medium heat. Add the thinly sliced garlic and the red pepper flakes, and cook, stirring, for about 1 minute until the garlic is fragrant and softened, but not browned.
- Build the Sauce: Add the hand-crushed San Marzano tomatoes, the Parmesan cheese rind, 1/2 cup of water, and half of your sliced fresh basil to the skillet. Bring the sauce to a boil, then stir, reduce the heat to medium-low, and let it simmer for 15 minutes for the flavors to meld and the sauce to thicken slightly. Season with salt.
- Cook the Pasta: While the sauce simmers, add the spaghetti or capellini to your pot of boiling water and cook according to the package directions until al dente. Just before draining, be sure to reserve at least 1 cup of the hot, starchy pasta water.
- Cook the Scallops: Increase the heat under your sauce to medium-high. Add the bay scallops to the simmering marinara and cook, stirring occasionally, for about 5 minutes, until the scallops are opaque and just cooked through. Be careful not to overcook them.
- Finish the Dish: Remove the saucepan from the heat. Fish out and discard the Parmesan rind. Stir in the remaining fresh basil.
- Toss and Serve: Add the drained, hot pasta directly to the skillet with the sauce. Toss everything together vigorously, adding a few splashes of your reserved pasta water as you toss, until the sauce becomes glossy and perfectly coats the pasta. Season your finished Spicy Scallop Pasta to taste with more salt and red pepper flakes.
- Garnish and Enjoy: Divide the pasta among bowls, drizzle with a little good-quality olive oil, and top with more fresh basil and a generous grating of Parmesan cheese.
The Ultimate Spicy Scallop Pasta with a San Marzano Marinara
A flavorful and spicy seafood pasta dish featuring bay scallops in a classic marinara sauce. The sauce is made with hand-crushed San Marzano tomatoes, garlic, red pepper flakes, and infused with the flavor of a Parmesan cheese rind. The bay scallops are cooked directly in the simmering sauce, which is then tossed with cooked multigrain spaghetti and fresh basil for a complete and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Simmering
- Cuisine: Italian
Ingredients
- Kosher salt
- 12 ounces multigrain spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
- 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
- 1 (1-inch) piece parmesan cheese rind
- 1 cup loosely packed fresh basil, sliced, plus more for topping
- 3/4 pound bay scallops
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, for about 1 minute until the garlic softens.
- Add the hand-crushed tomatoes, the parmesan rind, 1/2 cup of water, and half of the sliced basil to the saucepan.
- Bring the sauce to a boil, then stir, reduce the heat to medium-low, and let it simmer for 15 minutes. Season with salt.
- Increase the heat under the sauce to medium-high. Add the bay scallops and cook for about 5 minutes, stirring occasionally, until they are opaque and cooked through.
- Remove and discard the parmesan rind from the sauce. Stir in the remaining sliced basil and season with more salt and red pepper flakes if desired.
- Drain the cooked pasta and add it to the skillet with the sauce. Toss well to combine.
- Divide the pasta among bowls, drizzle with a little more olive oil, and top with more fresh basil before serving.
Notes
- Simmering a Parmesan cheese rind in the sauce is a classic Italian technique that adds a deep, savory umami flavor. Remember to remove it before serving.
- The heat level can be adjusted by using more or less red pepper flakes.
- Cooking the scallops directly in the sauce at the end ensures they are perfectly cooked and tender.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550-650
- Sugar: 10-15 g
- Sodium: 700-900 mg (before adding salt to taste)
- Fat: 12-18 g
- Saturated Fat: 2-4 g
- Trans Fat: 0 g
- Carbohydrates: 75-85 g
- Fiber: 8-12 g
- Protein: 25-30 g
- Cholesterol: 40-60 mg
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Conclusion: A Taste of Italy, Made Simple
This Spicy Scallop Pasta is a perfect example of how a few simple, high-quality ingredients and classic techniques can create a truly spectacular, restaurant-quality meal at home. The combination of the rich, savory tomato sauce, the sweet and tender scallops, and the fresh, aromatic basil is a timeless delight. This is a recipe that is sure to impress and become a new favorite for your special occasion dinners.
Frequently Asked Questions (FAQs)
My scallops are tough and rubbery. What did I do wrong?
You overcooked them. Bay scallops are very small and delicate, and they cook extremely quickly—usually in just 4-5 minutes in a simmering sauce. They are perfectly cooked as soon as they turn from translucent to opaque.
My sauce is too acidic. How can I fix it?
The acidity can vary depending on your tomatoes and wine. If your finished sauce tastes a little too sharp, you can balance it by stirring in a tiny pinch of sugar or an extra small knob of butter at the very end.
Can I use other seafood in this Spicy Scallop Pasta?
Yes! This recipe would be fantastic with peeled and deveined shrimp, chopped clams, or mussels. Just adjust the cooking time accordingly. Shrimp will take a similar amount of time as the scallops, while mussels will be ready as soon as their shells have opened.