Spaghetti with Scallops Tomatoes and Olives Recipe

This spaghetti with scallops, sun-dried tomatoes and olives recipe is a perfect blend of flavors from the sea and the Mediterranean. A filling main course that offers a delightful mix of textures, this dish is sure to impress your guests. The succulent scallops, tangy sun-dried tomatoes, and robust olives create a unique and flavorful combination that will take your pasta nights to the next level.

Photos of Spaghetti with Scallops, Sun-Dried Tomatoes and Olives Recipe

While most ingredients are commonly found in a typical kitchen, a few might require a trip to the supermarket. Scallops, which are the star of this dish, can be found in the seafood section. Ricotta salata, which is a firm, salted version of ricotta, can be found in the cheese aisle. If you cannot find this specific cheese, you can substitute it with feta or another salty cheese. Sun-dried tomatoes are usually found in jars near the canned tomatoes or in the produce aisle.

Ingredients for Spaghetti with Scallops, Sun-Dried Tomatoes and Olives

Fresh bread crumbs: Used as a crunchy topping to add a contrasting texture to the dish.

Extra-virgin olive oil: It adds flavor and helps to sauté the scallops and other ingredients.

Black olives: They add a salty, briny flavor that complements the sweetness of the scallops.

Sun-dried tomatoes: They provide a tangy, concentrated tomato flavor.

Balsamic vinegar: It's used for its sweet and sour flavor to balance the dish.

Spaghetti: This is the base of the dish, you can use any type of pasta you prefer.

Sea scallops: The main protein, they are sweet and tender when cooked properly.

Dry white wine: It is used to deglaze the pan and form a sauce.

Tomatoes: They add fresh and juicy elements to the dish.

Ricotta salata: A firm, salted cheese that adds a creamy, salty element.

Basil leaves: They're used for garnish and to add a fresh, herbal note.

One reader, Amery Mcguire says:

This spaghetti with scallops, sun-dried tomatoes, and olives recipe is a culinary masterpiece! The combination of flavors is simply divine. The scallops are perfectly cooked, and the sun-dried tomatoes and olives add a delightful tanginess. It's a restaurant-quality dish that's surprisingly easy to make at home. Highly recommended!

Amery Mcguire

Techniques Required for Making Spaghetti With Scallops, Sun-Dried Tomatoes and Olives

How to prepare scallops: Scallops need to be rinsed and patted dry before cooking. Remove the small side muscle from the scallops if it's still attached.

How to cook spaghetti al dente: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, stirring occasionally. Test the pasta for doneness a minute or two before the indicated cooking time. The spaghetti should be tender but still firm to the bite.

How to make bread crumbs: Tear stale bread into pieces and place in a food processor. Pulse until coarse crumbs form. Spread the crumbs on a baking sheet and bake in a preheated oven at 400°F for about 12 minutes, or until browned and crisp.

How to cook scallops: Heat a skillet over high heat. Add a small amount of oil and let it get hot. Place the scallops in the skillet, making sure they are not overcrowded. Cook for about 2-3 minutes on one side until they develop a golden crust, then flip and cook for an additional 1-2 minutes until just cooked through.

How to make pan sauce: After cooking the scallops, deglaze the skillet with wine, scraping up any browned bits. Let the wine reduce to about ¼ cup, then pour in any accumulated juices from the scallops. Remove from heat and use as a flavorful sauce for the dish.

How To Make Spaghetti with Scallops Tomatoes and Olives

Delight in this spaghetti dish with scallops and olives offers a flavorful a delicious and tangy sauce made of sun-dried tomatoes, olive oil, and wine!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1cupfresh bread crumbs,coarse
3½tbspextra-virgin olive oil
salt and freshly ground pepper
2tbspblack olives,chopped
2tbspsun-dried tomatoes,chopped, oil-packed
1tbspbalsamic vinegar
¾lbspaghetti
1½lbssea scallops
½cupdry white wine
1cuptomatoes,finely chopped
1cupricotta salata,(1 oz) grated
2tbspbasil leaves,chopped

Instructions

Preheat the oven to 400 degrees F.
On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of olive oil, and season with salt and pepper.
Bake for 12 minutes, or until browned and crisp.
In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar, and ½ tablespoon of olive oil.
In a large pot of boiling salted water, cook the spaghetti until al dente.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
Season the scallops with salt and pepper, and cook over high heat for about 3 minutes until well-browned on the bottom.
Turn the scallops and cook for about 1 minute longer until just done.
Transfer the scallops to a large plate.
Add the wine to the skillet and cook, scraping up any browned bits, about 3 minutes until reduced to ¼ cup,
Pour in any accumulated juices from the scallops and remove them from the heat.
Drain the spaghetti and transfer it to a large, shallow serving bowl.
Add the pan sauce, the olive-and-sun-dried-tomato mixture, and the chopped tomatoes and toss well.
Season with salt and pepper.
Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil, and bread crumbs on top and serve.

Recipe Notes

Wine Recommendation: The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino, such as the 2000 Antinori.

Nutrition

Calories: 722.09kcal
Fat: 22.97g
Saturated Fat: 7.40g
Trans Fat: 0.01g
Monounsaturated Fat: 11.52g
Polyunsaturated Fat: 2.47g
Carbohydrates: 81.30g
Fiber: 4.15g
Sugar: 5.58g
Protein: 40.39g
Cholesterol: 72.44mg
Sodium: 975.13mg
Calcium: 193.73mg
Potassium: 810.16mg
Iron: 3.13mg
Vitamin A: 97.17µg
Vitamin C: 6.04mg

Technique Tip for Perfectly Cooking Scallops in This Pasta Recipe

When searing scallops, it's important to ensure your pan is hot enough before adding them. This will give them a beautiful golden crust and prevent them from sticking to the pan. Also, avoid overcrowding the pan as this can cause the scallops to steam rather than sear. If necessary, cook them in batches to achieve the perfect sear.

Time-Saving Tips for Preparing This Scallop Pasta Recipe

Prep ahead: Prepare the bread crumbs, olive and sun-dried tomato mixture, and even cook the scallops in advance to save time during the final assembly.

Multitask: While the bread crumbs are toasting in the oven, start cooking the spaghetti and preparing the olive and sun-dried tomato mixture to maximize efficiency in the kitchen.

Use quality ingredients: Selecting high-quality sea scallops and fresh ingredients like tomatoes and basil can enhance the overall flavor of the dish, reducing the need for excessive seasoning and preparation.

Substitute Ingredients For Spaghetti with Scallops, Sun-Dried Tomatoes and Olives Recipe

Spaghetti - Substitute with linguine: Linguine is a great substitute for spaghetti as it has a similar texture and shape, and it pairs well with seafood and tomato-based sauces.
Scallops - Substitute with shrimp: Shrimp can be a delicious substitute for scallops, providing a similar seafood flavor and texture to the dish.
Sun-dried tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can add a fresh and slightly sweet flavor to the dish, similar to sun-dried tomatoes.
Black olives - Substitute with kalamata olives: Kalamata olives have a rich and fruity flavor that can be a great substitute for black olives in this recipe.
Balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can provide a tangy and slightly sweet flavor similar to balsamic vinegar.
Ricotta salata - Substitute with feta cheese: Feta cheese can be a suitable substitute for ricotta salata, offering a tangy and slightly salty flavor to the dish.
Basil leaves - Substitute with parsley: Parsley can add a fresh and herbaceous flavor to the dish, similar to basil leaves.

Best Way to Present Spaghetti With Scallops, Sun-Dried Tomatoes and Olives

Elevate the scallops: Gently place the seared scallops on top of the beautifully tossed spaghetti to showcase their caramelized exterior and tender interior.
Garnish with ricotta salata and basil: Sprinkle delicate shavings of ricotta salata over the dish, and artfully place fresh basil leaves to add a pop of color and a burst of fresh flavor.
Create a breadcrumb crown: Encircle the dish with the golden, crispy bread crumbs to add a delightful crunch and visual appeal, creating a regal presentation fit for a Michelin-starred table.
Drizzle with pan sauce: Carefully drizzle the luscious pan sauce over the dish, allowing it to cascade down the spaghetti, infusing every bite with the rich flavors of the sea and sun-dried tomatoes.
Arrange the olive and sun-dried tomato mixture: Artfully place the marinated olives and sun-dried tomatoes around the dish, adding bursts of briny and sweet flavors to complement the savory scallops and pasta.
Present with precision: Ensure each element is meticulously placed, creating a visually stunning and harmonious composition that reflects the artistry and skill behind this exquisite dish.

Essential Kitchen Tools for Making This Scallop Pasta Dish

Rimmed baking sheet: A baking sheet with raised edges to prevent spills and provide easy handling.
Small bowl: A small container used for mixing and combining ingredients.
Large pot: A large cooking vessel used for boiling pasta or preparing large quantities of liquid-based dishes.
Large skillet: A wide, flat-bottomed pan with sloped sides, ideal for sautéing, searing, and frying.
Shallow serving bowl: A wide, low-rimmed bowl used for serving pasta, salads, and other dishes.
Food processor: A kitchen appliance used for chopping, pureeing, and blending ingredients.
Mixing bowl: A bowl used for combining and mixing ingredients.
Tongs: Kitchen utensils with two arms and a pivot, used for gripping and lifting food items.
Colander: A bowl-shaped kitchen utensil with perforations used for draining liquids from food items.
Whisk: A kitchen utensil used for whipping and mixing ingredients.
Measuring cup: A container used for measuring liquid or dry ingredients.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Cutting board: A flat board used for cutting and preparing food items.
Oven: A kitchen appliance used for baking and roasting food items.
Stove: A cooking appliance used for heating and cooking food on pots and pans.

How To Store and Freeze Leftover Spaghetti With Scallops

To store leftover spaghetti with scallops, sun-dried tomatoes, and olives, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When storing, keep the scallops separate from the spaghetti to prevent them from becoming soggy. Place the scallops in a separate airtight container and refrigerate.
To reheat, place the desired portion of spaghetti in a microwave-safe dish and heat in 30-second intervals, stirring between each interval, until heated through. Alternatively, you can reheat the spaghetti in a skillet over medium heat, stirring occasionally, until warmed through.
Reheat the scallops separately in a skillet over medium heat for 1-2 minutes on each side, just until warmed through. Be careful not to overcook them, as they can quickly become rubbery.
Freezing this dish is not recommended, as the texture of the scallops and spaghetti may deteriorate upon thawing and reheating. The sun-dried tomatoes and olives may also become mushy and lose their flavor after being frozen.
If you must freeze the dish, store the spaghetti and scallops separately in airtight containers or freezer bags. Freeze for up to 2 months. To reheat, thaw the spaghetti and scallops in the refrigerator overnight before reheating as described above.

How To Reheat Leftover Spaghetti With Scallops

To reheat leftover spaghetti with scallops, sun-dried tomatoes, and olives, start by placing the desired portion in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the pasta from drying out during the reheating process.
Microwave the leftover spaghetti on high power for 1-2 minutes, or until it reaches your desired temperature. Stir the pasta halfway through the reheating process to ensure even heating and to distribute the scallops, sun-dried tomatoes, and olives throughout the dish.
Alternatively, you can reheat the leftover spaghetti on the stovetop. Place the desired portion in a saucepan or skillet, and add a splash of white wine or chicken broth to help moisten the pasta and prevent it from sticking to the pan.
Heat the spaghetti over medium heat, stirring frequently, until it reaches your desired temperature. This method allows you to adjust the consistency of the sauce and ensures that the scallops, sun-dried tomatoes, and olives are evenly distributed throughout the dish.
If you find that the leftover spaghetti has absorbed most of the sauce during storage, you can add a small amount of olive oil or tomato sauce to help revive the dish and restore its original flavor and texture.
To add a fresh twist to your reheated spaghetti, consider garnishing the dish with some freshly grated Parmesan cheese, a sprinkle of red pepper flakes, or a handful of torn basil leaves. These simple additions can help brighten up the flavors and make your leftover pasta feel like a brand new meal.

Random Fact About Spaghetti With Scallops, Sun-Dried Tomatoes and Olives

Scallops are a rich source of protein, vitamin B12, and omega-3 fatty acids, making them a nutritious addition to this flavorful spaghetti dish.

Is Making This Scallop Pasta Dish at Home Cost-Effective?

This spaghetti with scallops, sun-dried tomatoes and olives recipe offers a delightful blend of flavors and textures. The cost-effectiveness depends on the availability and cost of the ingredients. The sea scallops and ricotta salata may be pricier, impacting the overall cost. However, the dish's luxurious appeal and exquisite taste make it worth the investment for a special occasion. On a scale of 1-10, this recipe rates an 8 for its gourmet quality. The approximate cost for a household of 4 people is around $45-$55, factoring in the seafood and specialty ingredients.

Is This Spaghetti Dish Healthy or Unhealthy?

The spaghetti with scallops, sun-dried tomatoes, and olives recipe is a delightful blend of flavors, but it may not be the healthiest option. Here's why:

The recipe uses a significant amount of olive oil, which is high in calories and fat. While olive oil is a healthier fat option, consuming too much can still lead to weight gain.
Bread crumbs are used as a topping, adding extra carbohydrates and calories to the dish.
The recipe includes ricotta salata, a type of cheese that can be high in saturated fat and sodium.
Sun-dried tomatoes, while flavorful, are often packed in oil, increasing the overall fat content of the dish.

On the positive side, the recipe incorporates scallops, which are a lean protein source, and includes fresh tomatoes and basil, providing some vitamins and minerals.

To make this recipe healthier, consider the following modifications:

Reduce the amount of olive oil used in the recipe, or opt for a cooking spray to minimize added fat.
Instead of bread crumbs, use whole wheat panko or crushed nuts for a healthier and more nutrient-dense topping.
Swap ricotta salata for a lower-fat cheese option, such as part-skim mozzarella or feta, to reduce the saturated fat content.
Choose sun-dried tomatoes that are not packed in oil, or drain and rinse them before use to remove excess oil.
Increase the number of fresh vegetables in the dish, such as adding sautéed spinach, zucchini, or bell peppers, to boost the nutrient profile and fiber content.
Use whole wheat spaghetti instead of regular pasta to increase the fiber and nutrient content of the dish.
Limit the portion size of the pasta and focus on enjoying the scallops and vegetables as the main components of the meal.

Editor's Thoughts on This Delightful Spaghetti Dish

The combination of tender sea scallops, savory olives, and tangy sun-dried tomatoes creates a delightful medley of flavors in this spaghetti dish. The addition of balsamic vinegar and ricotta salata adds depth and richness to the overall taste. The crispy bread crumbs provide a satisfying crunch, complementing the tender scallops and al dente spaghetti. The recipe's balance of textures and flavors makes it a standout dish that is sure to impress.

Enhance Your Spaghetti with Scallops, Sun-Dried Tomatoes and Olives Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts drizzled with a sweet and tangy balsamic glaze for the perfect balance of flavors.

Honey Sriracha Grilled Corn: Juicy grilled corn on the cob brushed with a sticky honey sriracha glaze for a spicy-sweet kick.

Other Delicious Pasta Recipes Similar to This Scallop Dish

Grilled Lemon Herb Chicken: Marinate the chicken in a mixture of lemon juice, olive oil, garlic, and herbs before grilling to perfection. Serve with a side of roasted vegetables for a complete meal.

Mango Avocado Salsa: Combine diced mango, avocado, red onion, jalapeno, and cilantro for a refreshing and flavorful salsa. Perfect for topping grilled fish or as a dip with tortilla chips.

Creamy Butternut Squash Soup: Roast butternut squash, onions, and garlic until caramelized, then blend with vegetable broth and cream for a velvety smooth soup. Garnish with a dollop of sour cream and fresh herbs.

Appetizer and Dessert Pairings for Spaghetti With Scallops

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a rich mixture of cream cheese, garlic, and herbs. Top with a sprinkle of parmesan cheese and bake until golden and bubbly.

Bruschetta: Elevate your appetizer game with crispy slices of toasted baguette topped with a flavorful mixture of diced tomatoes, garlic, basil, and balsamic glaze. Serve as a refreshing and vibrant start to any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a light and refreshing dessert option. The combination of sweet and tart flavors creates a delightful treat that is perfect for any time of day.

Why trust this Spaghetti with Scallops, Sun-Dried Tomatoes and Olives Recipe:

This recipe offers a delightful combination of scallops, sun-dried tomatoes, and olives, creating a harmonious blend of flavors. The use of balsamic vinegar adds a touch of acidity, enhancing the overall taste. The addition of ricotta salata and basil leaves provides a refreshing and savory finish. The detailed instructions ensure a successful outcome, and the incorporation of bread crumbs adds a delightful crunch. Trust in the quality of the ingredients and the expertise behind this recipe for a memorable dining experience.

Want to share your experience making this Spaghetti with Scallops, Sun-Dried Tomatoes and Olives dish or have any tips to enhance the recipe? Join the discussion in the Recipe Sharing forum!

FAQ:

Can I use frozen scallops instead of fresh ones?

Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking to ensure they brown properly.

Can I substitute ricotta salata with another cheese?

Absolutely! You can substitute ricotta salata with grated Parmesan, Pecorino Romano, or even feta for a different flavor profile.

Can I omit the wine from the recipe?

Of course! If you prefer not to use wine, you can substitute it with seafood or chicken broth for a similar depth of flavor.

Can I prepare the bread crumbs ahead of time?

Definitely! You can make the bread crumbs in advance and store them in an airtight container at room temperature for up to 3 days.

Can I use a different type of pasta?

Yes, feel free to use any pasta shape you prefer. Linguine, fettuccine, or penne would work well with this recipe.