Name: Creamy Mozzarella Scallop Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound scallops , medium size, about 12-14 scallops, thawed completely if frozen; ¼ teaspoon salt; 2 tablespoons olive oil; 2 tablespoons olive oil; 4 oz sun-dried tomatoes , without oil; 4 garlic cloves , minced; 1 cup half-and-half; 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella); 1 tablespoon dried basil , if using fresh basil you can add more; ¼ teaspoon red pepper flakes , crushed, add more to taste; ⅛ teaspoon paprika; ½ cup reserved cooked pasta water or more; ¼ teaspoon salt; 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

Creamy Mozzarella Scallop Pasta is one of the most irresistible scallop recipes you’ll ever make at home. Tender, golden-seared scallops are paired with perfectly cooked pasta, all tossed in a luscious cream sauce made with melted mozzarella, sun-dried tomatoes, garlic, and fresh basil. A pinch of red pepper flakes adds just the right touch of heat to balance the richness. It’s an elegant dish that feels restaurant-worthy but comes together easily in your own kitchen.

This recipe delivers bold flavor with minimal effort, making it perfect for weeknight dinners or date nights in. The scallops are seared to perfection, creating a beautiful texture that pairs wonderfully with the creamy, cheesy sauce. Every bite is indulgent, satisfying, and loaded with flavor. Serve it with crusty bread or a simple salad for a complete, impressive meal.

Creamy Mozzarella Scallop Pasta

Creamy Mozzarella Scallop Pasta is one of the most irresistible scallop recipes you’ll ever make at home. Tender, golden-seared scallops are paired with perfectly cooked pasta, all tossed in a luscious cream sauce made with melted mozzarella, sun-dried tomatoes, garlic, and fresh basil. A pinch of red pepper flakes adds just the right touch of heat to balance the richness.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Pasta:

8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

Sauce:

2 tablespoons olive oil
4 oz sun-dried tomatoes , without oil
4 garlic cloves , minced
1 cup half-and-half
1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
1 tablespoon dried basil , if using fresh basil you can add more
¼ teaspoon red pepper flakes , crushed, add more to taste
⅛ teaspoon paprika
½ cup reserved cooked pasta water or more
¼ teaspoon salt

Scallops:

1 pound scallops , medium size, about 12-14 scallops, thawed completely if frozen
¼ teaspoon salt
2 tablespoons olive oil

Instructions

Step-By-Step Instructions

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Notes

What is half-and-half? To make 1 cup of half and half do this: combine ½ cup milk and ½ cup heavy, or whipping cream.
Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution. Do not shred fresh Mozzarella. Use Part-Skim, Low-Moisture Mozzarella cheese sold in blocks or pre-shredded.

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