Scallop Ragù Pasta recipe - ingredients, nutrition and when to eat it

This restaurant-style pasta pairs plump scallops with tomato sauce. The tangy sauce and gentle garlic aroma make it perfect for a weekend dinner or any day you want something a little special.

Seafood · 25 minutes to cook

Tips: Scallops can become tough if overcooked, so sear the outside first and return them to the pan at the end.

Tips: If the sauce is too thick, add 2 tablespoons of pasta cooking water to adjust the consistency.

Tips: Pat the scallops thoroughly dry, as excess moisture can thin the sauce when they go into the pan.

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Ingredients (1 serving)

• Scallops — 120 g
• Cooked pasta — 180 g
• Tomato sauce — 150 g
• Onion — 50 g
• Garlic — 2 pc
• Olive oil — 1 Tbsp
• White wine — 2 Tbsp
• Salt — 1 g
• Ground black pepper — 0.5 g

Where this dish belongs

• Seafood
• Sides & mains
• All dishes