Pasta Shells with Scallops

Tender scallop slices are gently poached in aromatic broth, then combined with a silky mushroom and cream sauce enriched with tomato paste, tossed with buttered pasta shells, and garnished with fresh parsley and lemon.

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Prep Time 15

Cook Time 30

Servings: 3

Course: Main Course

Cuisine: Italian

Calories: 753

Ingredients Method Notes

Ingredients

For the Scallops and Pasta:

8 large scallops each cut into 3 slices
1 lb 500 g pasta shells
3 teaspoons butter
Juice of 1 lemon
1 slice of onion
6 black peppercorns
1 small bay leaf

For the Sauce:

3 tablespoons butter
4 oz 125 g sliced button mushrooms
3 tablespoons all-purpose flour
¾ cup heavy cream or full-fat crème fraîche
1 tablespoon tomato paste
Salt and black pepper to taste

For Garnish:

Chopped fresh parsley
Lemon slices

Method

Place the scallops in a saucepan along with ⅓ cup water, half of the lemon juice, and add the onion, peppercorns, and bay leaf for aromatic flavor.
Bring the liquid to a gentle simmer over medium-low heat, then cover the pan with a lid. Allow the scallops to poach very gently for 2–3 minutes, just until they turn opaque and tender—be careful not to overcook them.
Using a slotted spoon, carefully lift the scallops from the poaching liquid and set them aside on a plate. Strain the cooking liquid through a fine-mesh sieve to remove the solids, reserving the flavorful liquid for the sauce.
To prepare the sauce, melt the butter in a clean saucepan over medium heat. Add the mushrooms and cook gently, stirring occasionally, for about 2 minutes until they begin to soften. Sprinkle the flour over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste. Remove the pan from the heat and gradually blend in the reserved strained poaching liquid, whisking to prevent lumps. Return to the heat and cook, stirring constantly, for 1 minute until the sauce thickens smoothly.
Stir in the cream and tomato paste, mixing well to combine. Bring the sauce to a gentle boil, stirring constantly as it thickens and becomes velvety. Let it simmer for 2 minutes to develop the flavors, then season with salt and pepper according to your taste.
Meanwhile, cook the pasta shells in a large pot of boiling salted water for 8–10 minutes, or until they’re perfectly tender. Drain the pasta thoroughly in a colander, then return it to the warm pot and toss with the butter and the remaining lemon juice until well coated. Gently fold the reserved scallops into the warm sauce and heat through very gently over low heat, being careful not to toughen the delicate seafood.
Arrange the buttery pasta shells on warmed serving plates, creating an attractive base. Generously spoon the creamy scallop sauce over the top of each portion. Garnish with fresh parsley and thin lemon slices for a bright finishing touch, and serve immediately while piping hot.

Notes

What Type of Pasta Goes Best with Scallops?

Pasta shells, penne, and fettuccine are ideal choices for scallops as their shapes capture creamy sauces beautifully. Shells cradle sauce and tender scallop pieces perfectly, creating balanced, flavorful bites. These sturdy shapes hold up well without overwhelming delicate scallop meat, allowing the seafood to shine.

Flat, wide pastas like fettuccine and tagliatelle complement scallops wonderfully, offering elegant presentation and excellent sauce retention. Their broad surfaces showcase tender scallop slices while capturing rich, creamy preparations. These classic shapes pair beautifully with luxurious butter and cream-based sauces.

Avoid delicate pasta varieties like angel hair, which break easily and don't provide adequate sauce support. Choose substantial shapes that respect scallops' premium quality while delivering satisfying texture contrasts. The pasta should complement rather than compete with the seafood's subtle sweetness and tender texture.