Sarah Banh

Asian scallop pasta 🍝 its citrusy, savory, and generously dolloped with wonderfully seared scallops. Plus, it takes 10 mins to throw together 😉

Asian Scallop Pasta

Cook your noodles al dente (save 3/4 cup pasta water).

While your noodles are cooking, prepare your scallops to be seared. **it is important to follow these steps exactly so you don’t overcook your scallops and end up with rubber balls!!!!***

Heat up your pan on HIGH with some oil, and fry your scallops. They should be VERY dry (so pat them down thoroughly), and lightly salted right before cooking.

Place the wide side down on the pan and don’t touch it for 2 mins. Once 2 mins is over, turn the heat to medium and flip your scallops. Quickly throw in some butter and let it melt for 1 min.

Baste your scallops in the melted butter and immediately remove from heat.

Mix your sauce together: soy, honey, orange, and garlic.

Add your noodles back into the pan with the scallop butter residual and add in your sauce + pasta water.

Let it reduce and thicken, then toss in the seared scallops. Coat in the sauce and remove from heat.

Serve immediately and garnish with parsley and parm!