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Creamy Mozzarella Scallop Pasta

Creamy mozzarella scallop pasta pairs seared, golden sea scallops with linguine tossed in a silky mozzarella-Parmesan cream sauce. The scallops cook quickly in a hot skillet, while reserved pasta water helps the melted cheese cling to every strand.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 1 lb sea scallops large, dry-packed, side muscles removed and patted dry
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup pasta cooking water reserved
  • 6 oz mozzarella low-moisture, shredded
  • 0.33 cup Parmesan cheese grated

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring a large pot of water to a boil, add 1 tablespoon of the salt and the linguine, and cook according to package directions until al dente, usually 8 to 10 minutes; reserve 1/2 cup pasta water, then drain.
  2. While the pasta cooks, pat the scallops very dry and season both sides with the remaining 1/2 teaspoon salt and the black pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering; sear the scallops in a single layer for about 2 minutes per side, until browned, opaque throughout, and 145°F in the center, then transfer to a plate.
  4. Reduce the skillet heat to medium and melt the butter; add the garlic and cook for 30 seconds, then pour in the heavy cream and bring to a gentle simmer for 2 minutes.
  5. Reduce the heat to low, add the linguine and reserved pasta water, and toss; add the mozzarella and Parmesan a handful at a time, tossing until melted and the sauce coats the pasta.
  6. Return the scallops and any accumulated juices to the skillet and gently toss to coat, then serve immediately.

Notes

Pat the scallops very dry before searing for better browning. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the cream sauce may separate. Use gluten-free linguine for a gluten-free swap.