This seared scallop pasta is an elegant seafood dinner that comes together faster than most weeknight meals. Seared Pacific Bay U.S. Scallops sit on silky linguine coated in a light orange cream sauce that’s buttery, bright, and balanced.

Seared Scallop Orange Pasta

This seared scallop pasta is an elegant seafood dinner that comes together faster than most weeknight meals. Golden Pacific Bay U.S. scallops sit on silky linguine coated in a light orange cream sauce that’s buttery, bright, and balanced.

It’s the kind of easy scallop recipe that feels restaurant-level without complicated techniques. A quick sear, a simple cream sauce, and good pasta are all you need.

INGREDIENTS

300g Pacific Bay U.S. Scallop Meat
300g linguine
1 cup cream
2 cloves garlic, diced
1 tbsp fresh orange juice
½ cup unsalted butter
2 tbsp olive oil
½ tsp salt
¼ tsp white pepper

Optional garnish: parsley, chives, parmesan cheese, orange zest

PROCEDURE

Cook the linguine until al dente. Boil pasta in salted water according to package instructions. Reserve pasta water before draining.

Sear the scallops until golden. Pat scallops dry, season, and sear in hot olive oil for 2 to 3 minutes per side. Remove and set aside.

Build the orange cream sauce. Cook garlic in butter, add orange juice and pasta cream, and simmer for 2 to 3 minutes.

Coat the pasta in the sauce. Add linguine to the sauce and toss, loosening with pasta water if needed.

Finish the pasta with scallops. Fold scallops back into the pasta and serve immediately.

NOTES

Why Pacific Bay
Pacific Bay U.S. Scallop Meat features tender, large-sized sea scallops that have been frozen fresh to lock in the natural flavors and texture.

Chef’s Tips
Get that beautiful golden sear by making sure the scallops are dried well before searing A quick pat down with paper towels can make all the difference. Use a hot pan. Avoid overcrowding. Add scallops back only at the end.

Easy Swaps / Alternatives
Bay Scallops or Jumbo Shrimp work well in place of U.S. Scallop Meat.

Serving Ideas
Serve with arugula salad, garlic bread, and parmesan cheese.

Leftovers and Storage
Refrigerate up to two days and reheat gently.

FAQS

Can I use frozen scallops?
Yes. Thaw overnight and pat dry before cooking.

How do I know scallops are cooked?
They should turn opaque and slightly firm.

Can I make this pasta without cream?
Yes. You can reduce the cream and use pasta water with butter and olive oil for a lighter sauce.

Ready to try this elegant seared scallop pasta? Shop for Pacific Bay U.S. Scallop Meat in leading supermarkets or online at pacificbay.com.ph and cook it fresh at home.