Creamy Lemon Parmesan Scallop Penne with Blush Sauce

If you think beautifully cooked scallops are only achievable with a dinner reservation at a fancy restaurant, think again! Here, you’ll master the art of the perfect sear, cooking the scallops in butter until they form a caramelized, golden crust. They’re tossed into a creamy blush sauce with al dente penne noodles, then topped with Parmesan and a little minced chili for customizable heat. Our compliments to the chef… oh yeah, that’s you!

This dish combines tender jumbo sea scallops, tangy tomato and cream cheese sauce and bright lemon for a restaurant-quality meal at home. Ready in under 30 minutes, it’s perfect for a weeknight indulgence or a special dinner.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Jumbo Sea ScallopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat scallops dry with paper towels and season both sides with salt and pepper.
3. Heat a large skillet over medium-high heat. Add a drizzle of oil and sear scallops for 1-2 minutes per side until golden and cooked through. Transfer to a plate.
4. Reduce heat to medium. Add a knob of butter to the skillet. Mince garlic and add, cooking for 30 seconds until fragrant.
5. Stir in tomato paste and seafood stock concentrate, scraping up any browned bits. Add cream cheese and stir until melted and smooth.
6. Dice the tomato and add to the sauce. Cook for 2 minutes, then stir in 1/4 cup reserved pasta water to thin.
7. Return scallops to the skillet along with the drained penne. Toss to coat. Squeeze lemon juice over the top.
8. Slice scallions and mince chili pepper (to taste). Serve pasta topped with scallions, chili and grated Parmesan.
9. If desired, add more pasta water for a looser sauce. Season with salt and pepper to taste.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely and pat dry thoroughly before searing.

Can I substitute the seafood stock concentrate?

You can use 1/4 cup fish or chicken broth plus a pinch of salt.

How do I make it less spicy?

Omit the chili pepper or use only a tiny amount for mild heat.