Date Night Seared Scallop Pasta (Elegant, Bright & Ready in 20 Minutes)
A restaurant-level dish that makes your date feel undeniably special.
There’s something effortlessly romantic about a pasta dish, especially one topped with perfectly seared scallops. This recipe is the definition of simple luxury: golden scallops, glossy olive-oil pasta, bursts of sweet cherry tomatoes, and fresh herbs that make every bite taste like an evening in a coastal café.
It’s quick enough not to ruin the vibe of the night, yet impressive enough that your date will think you spent hours pulling it together. Soft music, a glass of wine, and this skillet of silky pasta is all you need for an unforgettable evening.
Ingredients
For the Scallops
1 lb large sea scallops
Salt & pepper
1 tbsp olive oil
1 tbsp butter
For the Pasta
8 oz spaghetti or linguine
2 tbsp olive oil
3 cloves garlic, thinly sliced
1 cup cherry tomatoes, halved
¼ cup white wine (optional but amazing)
1 lemon (zest + juice)
¼ cup chopped parsley
Fresh basil or mint (optional)
Salt & pepper
How to Cook This for a Date
1️⃣ Prep the Pasta Base
Cook pasta until al dente. Reserve ½ cup of pasta water.
Heat olive oil in your cast iron skillet and sauté garlic until fragrant.
Add tomatoes and cook until they soften and burst slightly.
Pour in white wine, reduce a bit, then stir in lemon zest + juice.
2️⃣ Sear the Scallops
Pat scallops dry (this is the secret to the golden crust).
Season with salt and pepper.
Heat oil and butter in a separate skillet or your cast iron before adding pasta.
Sear scallops 2 minutes per side until deeply golden.
Remove gently and keep warm.
3️⃣ Bring It All Together
Add drained pasta into the tomato-garlic mixture.
Toss with herbs and a splash of pasta water until glossy.
Nestle scallops on top.
4️⃣ Plate to Impress
Serve in the cast iron pan or twirl pasta into bowls.
Finish with extra herbs and a squeeze of lemon.
Add wine. Dim the lights. Enjoy.
Perfect Pairings
A chilled sauvignon blanc
Garlic bread or warm baguette
A simple arugula salad with lemon & parmesan
Storage (If You Somehow Have Leftovers)
Fridge: 1–2 days
Reheat: gently, adding a splash of water or broth
Scallops: warm separately to avoid overcooking