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While many bay scallop pasta recipes feature a light sauce of garlic, butter, and lemon, this Sicilian-inspired version takes a slightly different direction. The combination of orange and lemon juice, fresh thyme, rosemary, and a little orange zest creates a citrusy pan sauce that complements the natural sweetness of bay scallops without overwhelming them.
While you could use sea scallops for this dish, we’ve opted for a petite variety, either true bay scallops or similarly sized Patagonian scallops (pictured here). Bay scallops cook quickly, combine well with pasta, and soak up flavor beautifully, making this recipe a fast seafood dinner that’s as satisfying as it is simple.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SCALLOPS: Any small, “petite” scallop variety will work here. We used Patagonian scallops, which are known for their sweet flavor and tender texture. Harvested from the cold Atlantic waters off the coast of Argentina, they’re similar in size to bay scallops and should be easy to find in your supermarket freezer case. True bay scallops are harvested from bays and estuaries along the Atlantic coast of North America and their availability is much more limited.
CITRUS: Fresh citrus is best for this recipe. Use freshly squeezed orange and lemon juice along with orange zest for the brightest flavor. Bottled juice or dried zest can work in a pinch, but they don’t offer quite the same punch.
FRESH HERBS: Fresh thyme and rosemary add complexity and balance. If you only have dried herbs, reduce the quantity by two-thirds to avoid overpowering the sauce.
PASTA: We recommend thin spaghetti or angel hair to match the lightness of the citrus sauce. Linguine is an okay backup, but heavier cuts like fettuccine or short cuts like penne or rotini aren’t recommended.
Prep Overview
How to Make Bay Scallop Pasta with Sicilian Citrus Sauce
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
While the pasta water comes to a boil, prep the scallops by patting them dry and tossing them lightly in seasoned flour. The flour helps the sauce cling to the scallops and coat the pasta. Meanwhile, squeeze the citrus, add the herbs and orange zest, and set it aside so it’s ready to go as soon as you’ve sautéed the scallops.
Sauté the scallops briefly in olive oil and transfer them to a plate while you simmer the sauce to meld the flavors. Add the scallops and cook just long enough to warm them through. Toss with cooked pasta and you’re ready to plate.
Kitchen Tip
Don’t expect bay scallops to develop that golden-brown crust you get with sea scallops. They’re much smaller and a quick minute or two in the pan is all you need to cook them through and keep them tender. It’s not enough time for browning. If you come across photos showing bay scallops with a visible sear, they’re likely overcooked or styled for the camera.
More Quick Scallop Recipes to Try
Here are more fast and flavorful scallop recipes with simple preparations, easy sauces, and weeknight-friendly timing. For an Asian-inspired twist, Scallops with Tomato-Lime Butter pairs seared scallops with a tangy tomato-lime sauce you can serve over couscous or rice. If you prefer pasta, Scallops and Pasta with White Wine Butter is a 30-minute dish with seared scallops, grape tomatoes, and angel hair in a buttery white wine sauce. For something a little bolder, Scallops with Roasted Red Pepper Sauce features Spanish-inspired flavors and a silky, savory sauce that complements the scallops beautifully.
Bay Scallop Pasta with Sicilian Citrus Sauce
Ingredients
- 8 ounces thin spaghetti or angel hair
- 1/2 cup orange juice
- 1/4 cup freshly squeezed lemon juice, from 1 lemon
- 1 lb bay scallops, (see notes for substitutions)
- 1-1/2 tablespoons flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon dried oregano
- 1 teaspoon orange zest
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Combine the orange juice and lemon juice in a small bowl.
- Pat the scallops dry with paper towels.
- In a zip-top bag, combine the flour, salt, and several grinds of black pepper. Add the scallops and shake to coat. Transfer them to a bowl using a slotted spoon so you can shake off the excess flour.
- Begin cooking the pasta according to package directions until al dente.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the scallops in a single layer and sauté for about 1-1/2 minutes, turning as needed for even cooking. Use a slotted spatula to transfer them to a plate. Don't overcook.
- Deglaze the pan with the citrus juice mixture, scraping up any browned bits from the bottom. Stir in the thyme, rosemary, and oregano. Simmer the sauce for about 1-1/2 minutes, then stir in the orange zest.
- Return the scallops to the pan with any juices that collected on the plate. Stir gently to coat with sauce, then remove from the heat.
- Drain the pasta and divide between four plates. Top with scallops and spoon extra sauce over each portion. If desired, garnish with extra orange zest and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved this! Served with broccolini.
Hi Diana,
Thanks for letting us know you liked the scallops. Broccolini is a great choice for a side dish too.
We happen to think the citrusy flavor from the orange and lemon complements the sweetness of bay scallops beautifully so we’ll have to agree to disagree. It’s nice to have an alternative to the standard white wine and butter flavor for scallops, particularly if you make them often.