Garlic Butter Scallops & Pasta
Pan-seared scallops with garlicky butter sauce served over vermicelli — restaurant-quality in 18 minutes. Tender, briny scallops with crispy edges and a silky garlic sauce that coats every noodle.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 8 count large scallops, patted dry
- 6 oz vermicelli pasta
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- ¼ cup white wine or chicken broth
Instructions
- 1
Boil salted water in a large skillet, add vermicelli, and cook until al dente, ~6 minutes.
- 2
Drain pasta, return skillet to medium-high heat, and add 2 tbsp butter and all garlic.
- 3
Sauté garlic for 60 seconds until fragrant, then add wine, soy sauce, and remaining butter.
- 4
Add scallops to the pan in a single layer and sear without moving for 90 seconds.
- 5
Flip scallops and sear another 90 seconds until opaque and edges curl.
- 6
Toss pasta in the sauce with scallops and serve immediately.
Tools you’ll need
- 12-inch skillet with high sides or large sauté pan
- colander
- wooden spoon
- tongs
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