Skip to content
Pasta

Paccheri with Scallops

Paccheri with Scallops is a seafood pasta perfect for special occasions. Find out how to cook scallops and turn them into a wonderful sauce.
Recipe Paccheri with Scallops
  • Difficulty Easy
  • Preparation 5 minutes
  • Cooking 15 minutes
  • Servings for 4 people

Neapolitan Paccheri, wide pasta tubes from Naples, are a pasta shape that goes wonderfully with refined, hearty sauces. It’s no coincidence that there are so many Paccheri Recipes with Seafood. This long list also includes Paccheri with Scallops, a seafood first course that is elegant yet simple to make, ideal even for the most formal occasions.

Setting aside more classic preparations, such as Scallops au Gratin, and using this shellfish to make a wonderful sauce for Paccheri will really impress your guests. Whether you choose Frozen Scallops or buy them fresh, once they are seared in a skillet and flavored with Fresh Cherry Tomatoes, you’re all set. Scallop Recipes are in fact quick and simple and, contrary to what you might think, Cleaning Scallops is also very easy, especially if you follow our guide.

Still wondering how to cook Paccheri? Among the recipes you really should try are Paccheri with Salmon and Cherry Tomatoes, the tasty Baked Paccheri Pie, ideal for making ahead too, and finally the full-flavored Paccheri with Olive Pesto and Cherry Tomatoes.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the Paccheri with Scallops, start by cooking the pasta in plenty of salted water for the time shown on the package. With paccheri especially, it’s essential not to overcook them, or they will tend to break.
  2. Meanwhile, clean the scallops (following our guide) and, after removing them from the shell, rinse them and pat them dry with paper towels.
  3. In a skillet, heat a tablespoon of oil, then cook the scallops for 2 minutes. Turn them over and cook them on the other side for one minute.
  4. Remove them from the skillet and set them aside.
  5. In the same skillet, heat the remaining oil with the garlic clove.
  6. Add the cherry tomatoes, washed and cut in half, and when the sauce is good and hot, deglaze with the white wine.
  7. When you can no longer smell alcohol rising from the skillet, season with salt and pepper and let it cook for 5 minutes.
  8. Drain the pasta and toss it in the skillet with the cherry tomatoes. Finally, add the scallops, the fresh chopped parsley and the grated lemon zest for flavor.
  9. Serve the Paccheri with Scallops piping hot, perhaps with a glass of white wine. Finally, remember to download our App with exclusive content and fewer ads!
    Paccheri with scallops and cherry tomatoes

Variations and Alternatives

You can also make Paccheri with Scallops using frozen scallops. In that case, simply let them thaw in the fridge, then proceed as the recipe says.

Tips

We recommend cooking and serving the scallops at the last minute. Only then can you be sure they will be properly cooked and not rubbery.

Storage

Paccheri with Scallops keep in the fridge in an airtight container for 2-3 days. We recommend reheating them in a skillet with a drizzle of oil before eating.

Comments