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Seared Scallops Over Tagliatelle with Cream Sauce

Tagliatelle with Scallops - What a treat

Total time
30 mins

Recipe by:

Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband

INGREDIENTS - 4 servings
  • 1 lb sea scallops large
  • sea salt
  • black pepper freshly ground
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 12 Stick butter FOR CREAM SAUCE
  • 1 Cup heavy cream
  • 1 Pinch white pepper
  • 34 lb tagliatelle
  • 3 Tablespoons chives minced
  • 12 Cup Parmesan cheese
  • Sprinkle each scallop with salt and freshly ground pepper. In a large non-stick skillet, heat the olive oil and butter over medium-high heat.
  • Add the scallops and cook without moving until the bottoms are golden-brown, about 3 minutes. Turn and repeat for the other side.
  • Reduce heat to low, cover the pan, and cook until the insides are just opaque and cooked through, about 2-4 minutes longer. Remove from the heat and keep warm.
  • Meanwhile, bring a large pot of water to boil over high heat. When boiling, add 2 tablespoons salt.
  • In a medium saucepan, combine the half-stick butter and cream and warm without boiling. Slowly add the parmesan while stirring with a wooden spoon until the sauce is thickened, about 2 minutes. Add salt and white pepper to taste, and set aside.
  • Boil the pasta as recommended on the package until al dente. Using tongs or a pasta fork, transfer the pasta to the cream sauce and stir to combine.
  • Plate the pasta with one or two seared scallops on top, sprinkle with fresh chives, and serve.

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