Rigatoni with Scallops in a Garlic Cream Sauce

 

Rigatoni with Scallops in a Garlic Cream Sauce

Ingredients

200 g raw sea scallops (about 6–8, large)

2 tbsp olive oil, divided

25 g (2 tbsp) unsalted butter

3 cloves garlic, finely minced

2 tbsp fresh parsley, chopped

300 ml heavy cream (double cream)

¼ tsp salt, or to taste

⅛ tsp ground black pepper, or to taste

180–200 g rigatoni pasta (or enough for 2–3 servings)

(Optional) pinch of red chili flakes or grated Parmesan for garnish

Instructions

1. Cook the Rigatoni

Bring a pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.

2. Sear the Scallops

Pat scallops dry thoroughly with paper towels (moisture prevents searing).

Heat 1 tbsp olive oil in a skillet over medium-high heat.

Once hot, place scallops in the pan and sear for 3–4 minutes per side without moving, until a deep golden crust forms.

Remove scallops and set aside on a plate.

3. Make the Garlic Cream Sauce

In the same pan, lower heat to medium. Wipe out any burnt bits if needed.

Add remaining 1 tbsp olive oil and butter. Once melted, sauté the minced garlic and half the parsley for about 30 seconds, just until fragrant (do not brown).

Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring often, until slightly thickened.

Season with salt and pepper to taste.

4. Combine & Serve

Add the cooked rigatoni to the pan and toss to coat evenly in the sauce.

Gently place the seared scallops on top of the pasta.

Let them warm through for 1 minute.

Garnish with the remaining chopped parsley and serve immediately.

Serving Suggestion

Pair with warm crusty bread (like in your image), a glass of chilled white wine (like Pinot Grigio), and a simple green salad for a complete restaurant-style dinner.