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RECIPE: Red’s Best Sea Scallops with Pasta

Red’s Best Sea Scallops with Pasta

Recipe by Chef Jeremy Sewall of Row 34 and Island Creek Oyster Bar
Recipe makes 4 portions

Scallops are so versatile and delicious. This recipe is best made with smaller scallops, but, honestly, any size will work! If you don’t have pasta use your favorite rice or grain, and if you can’t get a whole of asparagus, it is also great with spinach or broccoli.

This recipe, paired with 2 dozen Aunt Dotty Oysters to start things off, makes for the ideal meal at home.


16 ounces Red’s Best Sea Scallops
3 tablespoons canola oil
2 tablespoons butter
1 tablespoon chopped garlic
1 tablespoon capers
1 bunch asparagus, ends removed and sliced thin
½ cup minced white onion
¼ cup white wine
1 cup heavy cream
1/2 pounds pasta, cooked and drained well
1 tablespoon lemon juice
½ teaspoon chili flakes
2 tablespoons chopped fresh herbs
Salt and pepper to season


Heat the canola oil in a sauté pan large enough to hold the scallops. Pat the scallops dry and season with salt and pepper. Sear the scallops on one side until golden brown, remove from the pan and pour out any remaining oil. Add the butter to the pan with the asparagus, garlic and onion, cook until they begin to color lightly. Add the white wine and bring to a quick boil, add the cream and let simmer very lightly for 3 minutes. Add the capers and scallops to the sauce and cook for an additional 1 minute. Stir in the pasta and warm through, season with salt, pepper, chili flakes, herbs, and lemon juice.