Bow Ties and Scallops

Indulge in the luxurious flavors of "Bow Ties and Scallops," a seafood pasta dish that's as elegant as it is easy to make. Tender bow tie pasta is coated in a rich, creamy garlic and parmesan sauce, infused with the brightness of lemon juice and a touch of heat from red pepper flakes. Golden-seared sea scallops add a decadent, melt-in-your-mouth protein, making this recipe perfect for a special dinner or a weeknight treat. With the balanced tang of dry white wine and the freshness of chopped parsley, this dish comes together in just 40 minutes, offering restaurant-quality flavor in the comfort of your home. Serve it with a sprinkle of extra parmesan and a lemon wedge for the ultimate pasta experience—sure to impress even the most discerning palate!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces bow tie pasta
• 1 pound sea scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1.5 cups heavy cream
• 0.5 cup parmesan cheese, grated
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper, freshly ground
• 0.25 teaspoons red pepper flakes

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente, then drain and set aside.

Step 2

Pat the sea scallops dry with paper towels and lightly season them with a pinch of salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2 minutes per side until golden brown and opaque in the center. Remove scallops from the skillet and set aside.

Step 4

Lower the heat to medium, and add the remaining olive oil and butter. Stir in the minced garlic and cook for 1-2 minutes or until fragrant, being careful not to burn it.

Step 5

Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 3 minutes, reducing slightly.

Step 6

Stir in the heavy cream, parmesan cheese, lemon juice, red pepper flakes, salt, and black pepper. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens slightly.

Step 7

Add the cooked pasta to the skillet, tossing it gently to coat with the sauce. Return the scallops to the skillet and cook for 1-2 additional minutes to warm them through.

Step 8

Sprinkle the dish with chopped fresh parsley and give everything a final toss.

Step 9

Serve immediately, garnished with extra parmesan cheese and a wedge of lemon, if desired.

Nutrition Facts

Serving size	1180.7 grams (1180.7g)

Amount per serving	% Daily Value*
Calories	2554

Total Fat 74.20g	95%
Saturated Fat 27.00g	135%
Polyunsaturated Fat 2.70g
Cholesterol 288mg	96%
Sodium 6087mg	265%
Total Carbohydrate 292.30g	106%
Dietary Fiber 13.30g	48%
Total Sugars 15.30g
Protein 153.20g	306%

Vitamin D 0IU	0%
Calcium 621mg	48%
Iron 15mg	86%
Potassium 1793mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 25.0%

Carbs: 47.7%