Seared Scallops with Creamy Rosé Rigatoni

 

Golden pan-seared sea scallops served over rich, velvety tomato cream rigatoni—this dish brings serious upscale restaurant vibes right to your table!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Scallops
1 lb large sea scallops
1 tbsp olive oil
1 tbsp butter
½ tsp kosher salt
¼ tsp black pepper
For the Rosé Sauce
2 tbsp butter
4 cloves garlic, minced
1 small shallot, finely diced
2 tbsp tomato paste
1 can (14 oz) crushed tomatoes
1 cup heavy cream
½ cup grated Parmesan cheese
¼ tsp red pepper flakes
½ tsp Italian seasoning
Salt and black pepper to taste
Pasta
12 oz rigatoni
½ cup reserved pasta water
Garnish
Fresh parsley, chopped
Extra Parmesan cheese
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve ½ cup pasta water before draining.
Pat scallops completely dry with paper towels and season with salt and pepper.
Heat olive oil and butter in a skillet over high heat.
Sear scallops for 2 minutes per side until a deep golden crust forms. Remove and set aside.
In the same skillet, melt butter and sauté shallots for 2 minutes.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1 minute.
Add crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
Stir in heavy cream and Parmesan cheese until smooth and silky.
Add rigatoni and toss to coat. Use reserved pasta water if needed to loosen the sauce.
Plate the creamy rigatoni and top with the seared scallops.
Garnish with parsley and extra Parmesan.
Serve immediately while hot.
Recipe Details
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: ~690 kcal per serving
Servings: 4
Enjoy your food!