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Seared Scallops with Basil Pasta
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Seared Scallops, Edamame Pasta

Seared Scallops with pasta, basil, garlic, red chili flakes, olive oil.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 2
Author: Angela Roberts


  • 1 pound wild scallops
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • big handful basil chopped
  • salt
  • pepper
  • 4 ounces pasta I use this low-carb edamame
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon red chili flakes
  • 1/4 cup pork panko optional


  • Remove the rubbery muscle on the side of the scallops.
  • Rinse in cold water.
  • Dry with paper towels.
  • Bring to room temperature.
  • Get pan hot. Add avocado oil. Add Butter.
  • Place scallop in frying pan. Do not crowd or they will steam, not caramelize. You may have to cook into two batches.
  • Fry for two minutes on one side, one minute on the other. Scallops move easily once caramelized.
  • In meantime, boil water for pasta, cook according to directions. Reserve 1/4 cup water before draining.
  • Toss pasta with olive oil, a little pasta water, garlic, basil, red chili flakes.
  • Serve with Seared Scallops.
  • Toast pork panko in frying pan (can use a little butter or oil)
  • Toss pork panko over scallops.
  • Season with salt and pepper.