Creamy Mozzarella Scallop Pasta is the kind of dish that makes you feel like a five-star chef without needing a Michelin badge. Picture sweet, tender scallops nestled into pasta coated with a rich, gooey mozzarella cream sauce that stretches just right with every bite. It’s indulgent enough to impress guests but surprisingly simple to make at home, using ingredients you probably already have in your pantry. Whether it’s a special weeknight dinner or a celebratory weekend meal, this pasta delivers creamy, cheesy comfort with a touch of elegant seafood charm.
Table of Contents
Why scallops and mozzarella are a perfect match
Scallops bring a naturally sweet and delicate flavor, which pairs wonderfully with mozzarella’s creamy, mild texture. Together, they create a balance of richness and light seafood taste. Mozzarella melts smoothly into the sauce, coating every strand of pasta while allowing the scallops to shine. The combination feels indulgent, but it’s surprisingly simple to prepare.
Ingredients for Creamy Mozzarella Scallop Pasta
Essential ingredients for creamy scallop pasta
The success of this recipe lies in balancing tender scallops, melty mozzarella, and perfectly cooked pasta. Using fresh, high-quality scallops makes a big difference, and the sauce ingredients are simple pantry staples you probably already have. Measuring carefully ensures the sauce is creamy without being heavy, and the mozzarella melts beautifully for that gooey, cheesy experience.
| Ingredient | Amount | Purpose |
|---|---|---|
| Sea scallops | 1 lb (16-20 medium) | Main protein, tender and sweet |
| Spaghetti or fettuccine | 12 oz | Base pasta for creamy sauce |
| Olive oil | 2 tbsp | Sear scallops without sticking |
| Unsalted butter | 2 tbsp | Adds richness to sauce |
| Garlic | 3 cloves, minced | Flavor foundation |
| Heavy cream | 1 cup | Creamy base for mozzarella sauce |
| Mozzarella cheese | 1 cup shredded | Melty, cheesy texture |
| Parmesan cheese | ¼ cup grated | Adds umami and depth |
| Salt | 1 tsp | Enhances all flavors |
| Black pepper | ½ tsp | Mild seasoning |
| Fresh parsley | 2 tbsp chopped | Fresh garnish and flavor |
| Lemon juice | 1 tsp | Brightens the dish |
Optional add-ins and flavor enhancers
You can customize this creamy mozzarella scallop pasta by adding vegetables like spinach, cherry tomatoes, or peas for color and nutrition. A pinch of red pepper flakes can give a slight heat, while a splash of white grape juice or apple cider adds a subtle tang without alcohol. Fresh basil or thyme can also elevate the flavor profile.
Step-by-Step Cooking Instructions
Step 1: Preparing the scallops
Pat the scallops dry with a paper towel to remove excess moisture. Season them lightly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the scallops for about 2 minutes per side until golden brown and just cooked through. Avoid overcrowding the pan to ensure even searing. Remove scallops from the skillet and set aside. This step locks in their natural sweetness and creates a caramelized exterior that pairs perfectly with the creamy sauce.
Step 2: Making the creamy mozzarella sauce
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring continuously to combine with the butter and garlic. Reduce heat slightly and gradually add shredded mozzarella and grated Parmesan cheese, stirring until smooth and creamy. Season the sauce with a pinch of salt, black pepper, and a teaspoon of lemon juice to brighten the flavors. The sauce should coat the back of a spoon and have a luscious, cheesy consistency.
Step 3: Combining pasta, scallops, and sauce
Cook the pasta according to package instructions until al dente. Drain and add it directly to the skillet with the creamy sauce. Toss gently to ensure each strand is coated in the mozzarella sauce. Add the seared scallops on top and sprinkle with freshly chopped parsley. Serve immediately while warm, allowing the creamy sauce and tender scallops to shine in every bite.
Tips for Perfectly Cooked Scallop Pasta
Choosing fresh scallops
Fresh scallops make all the difference in this creamy mozzarella scallop pasta recipe. Look for scallops that are firm, slightly moist, and have a mild ocean scent. Avoid scallops that smell overly fishy or feel slimy. Using fresh scallops ensures tenderness and a naturally sweet flavor that pairs beautifully with creamy mozzarella sauce.
Avoiding overcooked scallops
Overcooking scallops is a common mistake. They cook quickly—usually 2–3 minutes per side—so keep a close eye while searing. Overcooked scallops become rubbery and lose their delicate texture. A golden-brown crust with a slightly translucent center is ideal.
Sauce consistency tips
The creamy mozzarella sauce should be smooth and coat the pasta evenly. Melt cheeses gradually into the cream to prevent clumping. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it without diluting flavor. This helps the sauce cling beautifully to both pasta and scallops, making every bite rich and satisfying.
Extra flavor tips
A sprinkle of fresh parsley or a light squeeze of lemon juice right before serving brightens the dish. Red pepper flakes can add a subtle heat if desired. These small touches elevate the flavor and make your creamy mozzarella scallop pasta feel restaurant-worthy at home.
Serving and Storage Ideas
How to plate creamy mozzarella scallop pasta
For an elegant presentation, twirl the pasta into a shallow bowl or plate, then arrange the seared scallops on top. Sprinkle freshly chopped parsley or a light dusting of Parmesan for visual appeal. A small wedge of lemon on the side adds a pop of color and lets diners adjust the brightness to taste. Serve immediately while the sauce is warm and gooey—this ensures every bite is rich and satisfying.
Storing leftovers and reheating
Store any leftover creamy mozzarella scallop pasta in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on low heat or in the microwave with a splash of milk or cream to restore the sauce’s creamy consistency. Avoid reheating scallops for too long, as they can become rubbery. Gently mixing the pasta and sauce before serving keeps it smooth and appetizing.
FAQs About Creamy Mozzarella Scallop Pasta
What type of scallops should I use?
Use fresh or thawed sea scallops for the best flavor and texture. They should be firm, slightly moist, and mildly sweet. Avoid frozen scallops with a strong fishy odor.
Can I make this creamy mozzarella scallop pasta ahead of time?
Yes, but keep the pasta and sauce separate until just before serving. Store scallops in the refrigerator and reheat gently to avoid overcooking.
What pasta works best?
Fettuccine or spaghetti is ideal because the long strands hold the creamy sauce well. You can also use whole wheat or gluten-free pasta if desired.
How do I avoid overcooking scallops?
Sear scallops 2–3 minutes per side until golden brown with a slightly translucent center. Overcooked scallops become tough and rubbery.
Can I lighten the sauce?
Yes, substitute half the heavy cream with milk or Greek yogurt for a lighter creamy mozzarella scallop pasta without losing flavor.
Conclusion
Creamy Mozzarella Scallop Pasta is a delicious blend of tender scallops, gooey mozzarella, and perfectly cooked pasta that feels indulgent yet simple enough for home cooking. Its rich, cheesy sauce pairs beautifully with the natural sweetness of the scallops, making it perfect for date nights, family dinners, or small gatherings. With easy step-by-step instructions and simple ingredients, even beginner cooks can create a restaurant-worthy meal. Customizations like vegetables, herbs, or lighter cream options make it versatile for any taste. Once you try this creamy mozzarella scallop pasta, it’s sure to become a go-to for special dinners or cozy weeknight meals.
Print
Creamy Mozzarella Scallop Pasta
- Total Time: 30 mins
- Yield: 4 1x
Description
Tender scallops and gooey mozzarella combine with pasta in a rich, creamy sauce. Easy to make, elegant to serve, perfect for seafood lovers.
Ingredients
- 1 lb sea scallops (16–20 medium)
- 12 oz spaghetti or fettuccine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
Instructions
- Pat scallops dry, season with salt and pepper, and sear in olive oil for 2–3 minutes per side. Remove and set aside.
- In the same skillet, melt butter, sauté garlic, stir in heavy cream, then gradually add mozzarella and Parmesan until smooth. Season with salt, pepper, and lemon juice.
- Cook pasta al dente, add to skillet with sauce, toss, then top with scallops and parsley. Serve immediately.
Notes
- Serve immediately for best texture. Store leftovers in airtight container for up to 2 days; reheat gently with a splash of milk.
- Prep Time: 15 mins
- Cook Time: 15 mins