There’s something special about cooking scallops that instantly makes a meal feel comforting yet impressive.

The first time I cooked Patagonian scallops at home, I was nervous—they cook so quickly, and I didn’t want to mess up. But once I realized how forgiving they are, I started making them with pasta, garlic, lemon, and a sprinkle of parmesan, and it turned into one of my favorite weeknight dinners.

In this post, I’ll walk you through my go-to Patagonian Scallops Recipe, share how to cook Patagonian scallops perfectly, and give you some tips to bring out their natural flavor.

Whether you’re new to cooking scallops or already a seafood fan, this recipe is approachable, delicious, and perfect for a cozy dinner.

How To Cook Patagonian Scallops Recipe At Home

This Patagonian Scallops Recipe pairs tender scallops with spaghetti tossed in a light lemon garlic sauce. A sprinkle of parmesan, fresh basil, and parsley ties everything together for a meal that feels both simple and special.

Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Seafood / Italian-Inspired

Course: Main Course
Yield: 2 servings
Calories Per serving: ~480

Ingredients

Here’s what you’ll need:

1 lb Patagonian scallops (North seafood or sea scallops work too)
8 oz spaghetti (or any pasta you prefer)

3 tbsp extra virgin olive oil
4 garlic cloves, minced
1/4 cup white wine (optional, can sub with chicken broth)

Juice of 1 fresh lemon
1/2 tsp red pepper flakes (adjust to taste)
Salt and black pepper to taste

1/3 cup grated parmesan cheese
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped

Ingredient Notes & Variations

If scallops release too much liquid, pat them dry before cooking. This helps with searing.
You can swap spaghetti with linguine or even a Lemon Garlic Pasta for variation.
Skip the wine if you don’t use alcohol—the lemon juice and broth still give plenty of flavor.

For a creamier version, add a splash of heavy cream before tossing with the pasta.

Instructions

Cook The Pasta
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Save 1/2 cup of pasta water before draining.

Prepare The Scallops
- Pat the Patagonian scallops dry with a paper towel. Season both sides with salt and black pepper.
Sear The Scallops
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the scallops in a single layer without overcrowding. Cook for about 1–2 minutes per side until golden and slightly caramelized. Remove and set aside.
Make The Sauce
- In the same pan, add 1 tbsp olive oil and garlic. Cook until fragrant (about 30 seconds).
- Deglaze with white wine (or broth). Let it reduce slightly.
- Stir in lemon juice, red pepper flakes, and a splash of reserved pasta water.

Combine Everything
- Add cooked spaghetti to the skillet. Toss well so the pasta absorbs the sauce.
- Return scallops to the pan, gently mixing them in.

Finish With Toppings
- Sprinkle parmesan, parsley, and basil on top. Toss lightly before serving.

What Are Patagonian Scallops Good For?

Patagonian scallops are great for quick meals because they cook in just minutes. They’re also rich in protein, low in calories, and bring a sweet, delicate seafood flavor that pairs beautifully with pasta, rice, or even salads.

What To Serve With Patagonian Scallops?

This pasta already makes a complete meal, but you can add sides like:

Garlic bread or toasted sourdough
A crisp green salad with lemon vinaigrette

Steamed asparagus or roasted vegetables
A chilled glass of white wine to balance the seafood flavor

Can You Eat Patagonian Scallops Raw?

Yes, you can eat Patagonian scallops raw if they are very fresh and labeled sushi-grade. They are naturally sweet and delicate, making them ideal for sashimi or ceviche. If you’re not sure about the source, it’s always safer to cook them.

Is Scallop Healthier Than Shrimp?

Scallops and shrimp are both healthy seafood choices. Scallops are slightly lower in calories and fat while providing lean protein and important minerals like magnesium and potassium.

Shrimp has more cholesterol but is still considered a nutritious option. Both can be part of a balanced seafood meal.

Pairing & Serving Suggestions

I love serving this dish with a crisp salad and a simple glass of white wine. If you want to make it feel more like a weekend meal, try topping the pasta with a few extra shavings of parmesan or even a sprinkle of toasted breadcrumbs for texture.

Tips For The Perfect Recipe

Dry scallops well before cooking to get a golden sear.
Hot pan = best flavor. Don’t move the scallops around too much; let them caramelize.
Don’t overcook. Patagonian scallops are small and only need 1–2 minutes per side.

Balance flavors. Taste the pasta before serving—you might want an extra squeeze of lemon or a pinch of red pepper flakes.

Frequently Asked Questions

How Do I Know When Scallops Are Cooked?

They should be opaque, firm, and golden brown on the outside. If they’re rubbery, they’ve been overcooked.

Can I Make This Recipe Without Pasta?

Yes, you can serve the scallops with rice, quinoa, or even over sautéed vegetables.

Can I Use Frozen Patagonian Scallops?

Yes, just thaw them fully in the fridge and pat dry before cooking.

What Sauce Goes Best With Scallops?

Lemon garlic butter sauce is the classic, but cream-based sauces or tomato sauces work nicely too.

How To Cook Patagonian Scallops If I Don’t Want Pasta?

Pan-sear them and serve with roasted veggies, mashed potatoes, or a fresh salad.

Cooking scallops at home doesn’t need to feel intimidating. This Patagonian Scallops Recipe is quick, flavorful, and gives you restaurant-quality results right in your kitchen.

If you try it, let me know how it turned out—I’d love to hear your feedback. And if you enjoy seafood recipes, stay tuned because I’ll be sharing more of my favorites soon!