Seared Scallop Pasta with Browned Butter & Sage | Scallops Food Recipes | Fishwife

Ryan Nienaber fishwife scallops scallops recipes seafood

Browned butter and sage! What could possibly top those flavours? I will tell you what… scallops!

This recipe is ridiculously simple and tastes like a dish you would buy at a five star restaurant. A nice quick dinner to impress your guests! Or, if you are new mommy like me and “Date Night” is a thing of the past, you can create a romantic dinner for two at home. Quickly throw down a table cloth, two candles and a big bowl of scallop pasta in front of your hubby and he may just remember why he married you in the first place!

Seared Scallop Pasta with Browned Butter & Sage

Serves 4


  1. Greenfish Scallops (about 16 - 20 Large)
  2. 5 Tbsp Butter
  3. 20g fresh Sage Leaves
  4. 1/2 cup Parmesan Cheese
  5. 3/4 pack of Linguini Pasta
  6. Salt & Black Pepper


  1. Cook pasta as per package instructions.
  2. While the pasta is cooking, sear the scallops.


  1. Dry scallops off with a bit of paper towel.
  2. Once most of the moisture has been removed, season both sides with salt and pepper.
  3. In a pan melt the 1 tablespoon of the butter on a medium to high heat.
  4. When the butter is bubbling, place the scallops in the hot pan and sear for 1 to 1 and a half minutes per side depending on how big the scallops are. Do not allow the butter to burn.
  5. The scallops are done when they turn from translucent to white, and they should turn a lovely golden colour on the outside from the caramelization.
  6. Remove scallops from the pan and set aside.


  1. Drop the heat to medium and add the remaining 4 tablespoons of butter, allowing it to bubble and melt and turn a golden colour, being careful not to let it burn.
  2. Add the sage leaves and fry for a minute or two.


  1. Drain the pasta.
  2. Place the pasta and seared scallops into the browned butter and sage mixture and toss together.
  3. Add the parmesan, salt and pepper and toss once more.
  4. Serve immediately.

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