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Pasta with Scallops and Lobster Oil

Pasta with Scallops and Lobster Oil

Pasta with Scallops and Lobster Oil – a delicious seafood pasta dish with a Mediterranean twist and a touch of sophistication.
Course Main
Cuisine Italian
Keyword Pasta, Scallops, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara


  • 4 tbsp extra virgin olive oil divided
  • 12 scallops cleaned (I used Ferguson’s roe-on meat scallops)
  • 1 garlic clove halved
  • 12 cherry tomatoes halved
  • Salt to taste
  • 55 gms – 2 oz. pistachios
  • Lobster oil to drizzle (I used Ferguson’s Lobster Oil)
  • 360 gms – 12 oz. short pasta (I used Pangkarra’s wholegrain penne)


  1. Roughly blend the pistachio and keep aside.
  2. Sauté the halved garlic clove with 2.5 tablespoons of extra virgin olive oil for 1 minute.
  3. Add the halved cherry tomatoes and salt. Crush the tomatoes with a wooden spoon and cook for 3 minutes on low. After 3 minutes put the fire off.
  4. Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site.
  5. In the meantime, sear the scallops in a hot skillet with the remaining 1.5 tablespoons of extra virgin olive oil. Cook them for about 1 and a half minute per side (the exact time will depend on the size of your scallops, just make sure they are golden brown on the outside but still a little translucent). Season with salt and remove from the fire.
  6. Mix the drained pasta with the cherry tomato sauce.
  7. Serve with the pistachio crumbs and seared scallops on the top.
  8. Drizzle with some Lobster Oil and eat immediately.

Recipe Notes

I used roe-on meat scallops. We all enjoy eating the roe, so I did not remove it. However, this recipe can be made with scallops without roe as well.