Sea Scallop Cajun Pasta


Main Dish
Sea Scallop Cajun Pasta

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    Rich, creamy pasta with blackened scallops nestled on top makes for a fast, easy company-special dish. Serve with a crisp green salad and warm sliced baguette, and enjoy the evening.

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    Servings and Ingredients

    Serves 4
    Coarsely ground Hy-Vee sea salt, to taste
    12 oz. Gustare Vita organic spaghetti
    ¼ c. Zatarain’s Creole seasoning
    1 lbs. Fish Market sea scallops
    ½ c. Hy-Vee unsalted butter, melted
    1 c. sliced green onions
    ½ c. chopped Italian parsley
    1 (0.8-oz.) pkg. fresh basil, stems removed and leaves cut into ribbons
    2 tbsp. fresh thyme leaves, plus additional for garnish
    1 tsp. Hy-Vee crushed red pepper, or to taste
    1 garlic clove, peeled and finely grated
    1 tbsp. Hy-Vee Worcestershire sauce, or to taste
    1 c. Hy-Vee heavy whipping cream
    Coarsely ground Hy-Vee black pepper, to taste
    Grated Parmigiano-Reggiano, for garnish and serving

    Things To Grab

    • Large Dutch oven or pasta pot
    • Colander
    • Shallow dish
    • Paper towels
    • Silicone pastry brush
    • Large skillet
    • Spatula
    • Foil
    • Sharp knife
    • Cutting board
    • Tongs
    • 4 serving plates
    • Cheese grater


    1. Bring water to boil in a large Dutch oven or pasta pot. Generously season with sea salt. Add spaghetti; cook for 10 to 12 minutes or until al dente. Drain pasta; reserve about ¼ cup pasta water. 

    2. Meanwhile, place Creole seasoning in a shallow dish; set aside. Dry scallops with paper towels. Brush one side of each scallop with melted butter. Heat remaining melted butter in a large skillet over medium-high heat. Dip buttered side of each scallop into the Creole seasoning; place, seasoned side down, in hot butter in skillet. Cook for 3 minutes. Turn scallops over and cook about 45 seconds more or until scallops reach 130 degrees. Transfer scallops to a plate; loosely cover to keep warm. (Scallops internal temperature will increase 10 degrees to 15 degrees upon standing.)

    3. Add the green onions, parsley, basil ribbons, 2 Tbsp. thyme, 1 tsp. red pepper and garlic to skillet. Cook and stir for 30 to 60 seconds or until onions are slightly soften. Stir in Worcestershire sauce, then cream. Bring to a simmer.

    4. Add cooked spaghetti to the cream mixture; toss to coat. Cook for 2 to 3 minutes or until heated through, gently tossing occasionally. If necessary, add enough reserved pasta water for desired consistency. Season to taste with salt, and black and red peppers.

    5. To serve, divide pasta mixture among 4 serving plates. Top with scallops. Garnish with Parmigiano-Reggiano and additional thyme, if desired. Serve with additional Parmigiano-Reggiano, if desired.

    Nutrition facts


    780 Calories per serving

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 165mg
    • Sodium: 4220mg
    • Total Carbohydrates: 68g
    • Protein: 24g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 0%
    Potassium 10%