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This creamy bay scallop pasta is loaded with sweet, tender bay scallops, tomato, jalapeño, chives, and ricotta cheese. Pasta shells are perfect for scooping up all of that flavor.
As a child I spent a lot of time by the ocean playing on the beach with my sister. We would collect the prettiest of seashells to bring home. One time she gathered a whole bunch of jellyfish in her arms instead, claiming that they were gentle and simply ‘misunderstood.’ Her opinion on that matter changed rather quickly. Despite my time spent seaside, I didn’t really start eating shellfish until my early twenties. Now I’m a shellfish addict.
This recipe uses delicious bay scallops – tiny little scallops from the Atlantic coastline that are sweeter and more tender than their larger counterparts. They are in season from November through March. I bought mine at Toronto’s St. Lawrence Market. If you can’t find bay scallops, you can substitute them with regular scallops cut into halves or quarters depending on their size.
how to cook creamy bay scallop pasta
Start by cooking your pasta in salted water according to the time on the package directions, then drain and set aside in a large bowl. Time this out so that the pasta is finished very shortly after adding the scallops to the pan.
You will want to have all of your ingredients prepped ahead of time for this next part, as bay scallops cook very quickly. Heat the olive oil in a medium pan over medium high heat. Add in the tomato, jalapeño and garlic, and cook for a minute. Next add in the bay scallops. Season with sea salt and pepper. Stirring occasionally, cook for about two minutes or until the scallops turn just opaque on the outside.
Stir in the half-and-half and bring it just to a boil. Immediately add the scallop pan ingredients into the bowl with the pasta, followed by the chives, and toss well to combine. This is when you should do a taste test and season with more salt and pepper if you’d like. I really like salt so I add more here. Plate the pasta into individual serving bowls, then top each bowl with small dollops of ricotta cheese. Time to dig in and enjoy!Print
This pasta is loaded with sweet, tender bay scallops, tomato, jalapeño, chives, and ricotta cheese.
12 ounces (340 g) pasta shells, uncooked
2 tbsp olive oil
1 large tomato, seeded & diced small
1/2 jalapeno, minced (optional)
2 cloves garlic, minced
1 lb (454 g) fresh bay scallops
1/4 tsp fine sea salt
1/4 tsp freshly ground pepper
1 cup (118 ml) half and half cream
2 tbsp fresh chives, minced
8 ounces (227 g) ricotta cheese
Cook pasta in salted water according to time on package directions. Once finished, drain and set aside in a large bowl.
Meanwhile, shortly before the pasta is finished cooking, heat olive oil in a medium pan over medium heat. Add in tomato, jalapeno, and garlic. Cook for one minute. Add in the bay scallops and, stirring occasionally, cook for about two minutes or until the scallops just turn opaque on the outside.
Stir in the cream. Bring it just to a boil, then immediately add pan ingredients into the bowl with the pasta. Add chives to bowl and toss well to combine. Season with additional salt and pepper to taste.
Plate pasta into individual serving bowls, then garnish each with dollops of cheese. Enjoy!
If you can’t find bay scallops, you can substitute them with regular scallops cut into halves or quarters depending on their size.
Keywords: pasta, seafood, seafood pasta