Creamy Baked Scallop Pasta

Creamy Scallop Baked Pasta

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Scallops, vegetables, cream and more combine in this gourmet comfort food style dish. Add cheese on top and bake to perfection. This is so satisfying and warming.


  • 1/2 pound (230g) dried pasta shapes
  • 12 fresh or frozen scallops
  • 1 tablespoon butter or oil, for sauteeing
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • Handful of vegetables (mushrooms, bell pepper or zucchini perhaps)
  • 14 ounce (400g) jar creamy mushroom pasta sauce (or similar)
  • Handful of grated mozzarella, cheddar or your favorite cheese
  • Few fresh basil leaves (optional)
  • Salt and black pepper, to taste


  1. Cook the pasta until al dente (cooked but not too soft).
  2. Ensure the scallops are very dry (especially if you thawed them) and then saute them in butter or oil until just done.
  3. Cut them in half or quarters.
  4. Saute the onion and garlic for 2 minutes, then add the veggies and cook until tender.
  5. Drain the pasta and return it to the pot.
  6. Stir in the scallops, veggies, creamy pasta sauce, and a grinding each of salt and pepper.
  7. Sprinkle the cheese over the top and add some torn, fresh basil leaves if liked.
  8. Preheat the oven to 400 degrees F (200 degrees C) and bake until the cheese has melted.
  9. If you are making this ahead, it will need about 40 minutes to heat through.


You can serve this with a tossed green salad if you like.
I sometimes serve this with garlic bread for a real carb-feast!
Use any kind of pasta sauce you want, a tomato-based one would work too.
Throw in some chopped cooked bacon too if you like, or some walnut halves.
You might also like to add a pinch of mixed dried herbs to the pasta and scallop mixture.