Scallop and Asparagus Farfalle is a sophisticated yet simple pasta dish that perfectly balances the sweet, tender scallops with the bright, slightly earthy flavor of asparagus. Combined with the delicate farfalle (butterfly-shaped pasta), this dish is light, refreshing, and packed with vibrant flavors. It’s a great option for a dinner party, a special celebration, or just a delicious meal when you want to impress with minimal effort.
The dish begins with fresh scallops, which are seared in hot oil or butter until golden and slightly caramelized on the outside while remaining tender and juicy on the inside. The scallops lend their natural sweetness to the dish, pairing beautifully with the asparagus. The asparagus is trimmed, cut into bite-sized pieces, and sautéed until just tender, keeping its crispness while absorbing the flavor from the garlic and butter.
The farfalle is cooked until al dente and then tossed with the scallops and asparagus, allowing the pasta to soak up the flavors of the sauce created by the searing of the scallops and sautéing of the vegetables. A splash of white wine, lemon juice, and a pinch of zest can be added to brighten the dish, giving it a refreshing and tangy edge that ties all the flavors together.
A handful of fresh herbs, like parsley or basil, is stirred in at the end, adding a touch of greenery and a fragrant finish to the dish. A sprinkle of Parmesan or Pecorino cheese can be added for a creamy finish, though it’s optional as the dish already has a lovely depth of flavor.
Scallop and Asparagus Farfalle is a perfect balance of sweet, savory, and fresh. The scallops offer a rich, luxurious flavor, while the asparagus provides a crisp texture and earthy taste. The farfalle brings it all together in a satisfying, elegant way.
In summary, Scallop and Asparagus Farfalle is a light yet indulgent pasta dish that showcases the beauty of fresh seafood and vegetables. With its clean, vibrant flavors and a simple, well-balanced sauce, it’s a dish that’s sure to become a favorite for any occasion.
Ingredients
- 1 pound farfalle pasta
- 1 pound scallops
- 1 pound asparagus trimmed and cut into bite-sized pieces
- 3 cloves garlic minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Season the scallops with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the scallops and cook for 2-3 minutes per side, until browned and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Add the asparagus to the skillet and sauté for 3-4 minutes, until tender-crisp.
- Return the cooked farfalle pasta to the skillet with the garlic and asparagus. Toss to combine.
- Divide the pasta mixture into bowls and top with the seared scallops.
- Serve hot and enjoy!
The garlic really brings the flavor out! I may have used too much oil though. Still yum!
I totally agree, garlic makes everything better! And more oil just makes it richer! Yum!
Wow 😋
Right?? 😍 The scallops + asparagus combo sounds like a legit restaurant meal.
Looks good, but 1 lb scallops is kinda expensive. Still… 2-3 min per side seems fast though, don’t they overcook?
Yum! My whole family loved it. They said I should make it again soon! Great dish! 👍
This recipe was amazing! The scallops were cooked to perfection, and the asparagus added a nice crunch. Will definitely make it again!
Scallops + asparagus is such a good combo. The farfalle shape holds onto the garlicky oil nicely. I served it with crusty bread and basically nobody shared.
My kids wouldn’t eat it 🙁. Too fancy for them I guess.
This is too fancy. My husband won’t eat asparagus, what do I do? I’m confused.
Simple and elegant. I added lemon zest and it totally brightened everything. Would 100% make again for guests.
Yuck! I hate seafood, and these scallops made me sick! Why would anyone eat this?
Seafood isn’t for everyone, but you gotta admit, scallops have a unique flavor. Maybe you just had bad ones? 🤷♂️
I totally disagree! Scallops are delicious! It’s just the way you prepare them. Maybe you should try them in a different recipe!
I think it could use some cheese or something. A little bland without it. 🤷♂️
I dunno, I think the scallops have enough flavor on their own. Cheese might drown it out.
Totally agree! Cheese would really elevate the flavors. Maybe some parmesan on top?
Pasta! 😍
This sounds like a fancy-date-night meal without being impossible. The toss at the end should really help everything coat nicely.
I made this once and it came out great. The garlic scent in the skillet is everything. Also, don’t skimp on the seasoning—salt brings the whole dish together.
Gonna try this without the asparagus. Don’t like green stuff lol.
Super tasty, but I’d recommend drying the scallops really well before seasoning—mine splattered a lot and browned a bit uneven. Still worth it though.
I had the splatter problem too but I thought it was the pan temp. Maybe it was the scallops being wet… I’ll try drying next time. Also I did garlic in the oil too long once, tasted a lil burnt lol.
Yes!! I dry mine with a paper towel too. If they’re even a little wet, they steam and splatter instead of getting that nice even sear.
Pretty solid, but I wish it mentioned how to keep scallops from getting rubbery. Mine tend to overcook fast—2-3 mins per side feels a little risky depending on thickness.
Wasn’t a fan. The asparagus was too crunchy, and I couldn’t get the scallops right. I think I’m doing something wrong.
Maybe try cooking the asparagus a bit longer? I love this recipe and never had issues with the scallops! Keep trying! 😊
This was delicious! The scallops were perfectly cooked. Will definitely make again!
Delicious! Perfect dinner for date night. I added some parmesan on top. A+
I didn’t have scallops, so I used shrimp instead! Still turned out great.
Too complicated, I prefer easy microwave meals. I’m not a chef!
Not gonna lie, I’m skeptical. 1 lb scallops + 1 lb pasta feels like it could be too heavy. But the asparagus balances it nicely, so ok… I admit it’s good.
Pretty tasty, but my scallops kept sticking to the pan even though I preheated. Also felt like a lot of oil—maybe I used a bigger skillet than the recipe expected.
Yeah I had the same issue—scallops kinda glued themselves to my pan 😩. I also felt like the 1/4 cup olive oil was too much for how much food—maybe my skillet was smaller? Next time I’ll use less and make sure the pan is hotter. Recipe still tastes good though.
Glad you liked it! For scallops sticking, I’ve found they really need a super-dry surface (pat them dry) and the pan should be hot enough that the oil looks shimmery—not just “preheated.” Also don’t move them for the first minute or two after they hit the pan.
I’m skeptical about cooking scallops 2-3 min per side since sizes vary so much. Mine were thick and needed longer. Flavor was great, but the instructions feel a bit generic.
Totally get your skepticism. Scallops are sneaky—“2–3 min” depends way more on thickness and how hot your pan really is. My rule is just to look for a solid golden sear and a slightly springy center; thicker ones definitely need longer.
I disagree a bit 😅 If your pan is really medium-high (like actually hot) 2-3 min still works for most scallops. But yeah the recipe is kinda generic—would’ve helped if it said “when they flake” or to adjust by size. Flavor sounds great tho!
I love scallops but $ is real. If you use good quality scallops and don’t crowd the pan, you’ll get that nice sear. Mine stuck a bit at first—lesson learned.
Totally agree—scallops are pricey. I’ve found pan temp is everything: hot skillet, dry scallops, and don’t mess with them too early. If they stick, it’s usually not ready to flip yet. Great tip!
I tried this and my scallops stuck too 😩 I think my oil was not hot enough? Also $ yes but I used frozen ones and it was ok. Still tasty tho, garlic got kinda brown fast lol.
This sounds fancy but actually doable. The scallop timing tip (2–3 minutes per side) is exactly what I need—mine always either undercook or overcook.
This dish is amazing! The scallops were perfectly cooked. My family loved it!
My garlic started browning too fast when I cooked it 1-2 minutes—so I had to lower the heat. Still delicious though.
That’s exactly it—garlic goes from “fragrant” to “burnt” insanely fast. Lowering the heat is the move. I usually keep it closer to medium and stir constantly for about a minute.
This is tasty but it feels a little “simple” for the scallops price. Like, where’s the lemon, butter, or sauce? Still good—just not mind-blowing for me.
The recipe is good but i didnt have enough asparagus so i just used green beans. Honestly, still turned out okay, but not the same vibe.
Green beans actually sound like a solid swap—at least you kept the crunch! I’m glad it still worked, even if it wasn’t the same “vibe.”
I did almost the opposite—used asparagus once and then forgot to season the scallops 😅 Wasn’t great. But your version sounds more forgiving with the green beans. Next time I’d add a little lemon or butter maybe.
I followed the recipe exactly but found it a bit bland. Maybe add some lemon juice next time? 🤷♂️
I found it bland too! Maybe try some red pepper flakes for a kick? 🌶️
Pretty solid recipe. I was worried about cooking scallops too long, but 2-3 minutes per side worked for me. Next time I might add a squeeze of lemon for extra pop.
My pasta turned mushy. I might’ve over cooked it. But the scallops were good!
Made this tonight and it was restaurant-level. The scallops cooked up perfectly—nice sear without getting rubbery. The asparagus stayed bright too. Will definitely make again.
Wow, that’s awesome to hear! I’m glad the scallops got that nice sear without turning rubbery and the asparagus stayed bright—exactly what we’re aiming for. Thanks for coming back to share!
This is too fancy for me but I tried it anyway. Didn’t turn out like the pictures I made up in my head—still delicious though. Garlic smelled amazing.
Made this tonight and it turned out restaurant-level. The scallops were perfectly browned and the asparagus stayed nice and crisp. I might add a squeeze of lemon next time!
Love hearing that! Perfect sear + crisp asparagus is exactly what you want. Lemon squeeze next time sounds spot on—would brighten it up without changing the garlic-olive oil vibe.
Not bad, but the instructions are kinda vague? Like “medium-high” is different for every stove. Also “toss to combine” with how much seasoning?
I made this and honestly it turned out fine? I just eyeballed everything—medium high till it looked right lol. Toss to combine is just stir it around. Season the scallops and the oil/garlic with salt+pepper and you’re good.
Totally get that—“medium-high” really does vary. I usually go by a gentle sizzle for the oil and adjust from there. Also for “toss to combine,” I just add a pinch more salt/pepper to taste and a tiny splash of pasta water so it clings better.
Made it last night—tender-crisp asparagus was perfect. I might use a touch more salt though, because my scallops were a little bland without it.
Wait, asparagus with pasta? That sounds weird. I won’t be trying this.
I tried it, but 2–3 minutes per side felt short for my scallops. Maybe mine were bigger? I ended up cooking a little longer and it turned out fine.
Totally possible! Bigger scallops can definitely take a bit longer—2–3 min/side is more like “standard” size. Glad you adjusted and they turned out fine 😊
Hmm I think 2-3 min per side should work, unless your pan wasn’t hot enough? Or maybe you washed them too much? Mine always get rubbery if I overcook though, so be careful.
Ugh I messed up the garlic—burned it. 😅 The asparagus rescued it, and the pasta was fine. Would try again, but I’ll sauté garlic on lower heat for sure.
Made this last night—really nice balance. Scallops were perfectly browned and the asparagus still had a nice snap. Garlic amount felt right too.
This recipe is absolutely delicious! The combination of scallops and asparagus is a game changer. Definitely a keeper! 🌟
Good idea, but my scallops were a little rubbery. I think I overcooked them by like a minute. Still tasty though—would make again with more careful timing.
I’m skeptical about cooking scallops 2-3 minutes per side “until cooked through” because sizes vary a lot. But I followed it and it worked. Sauce is basically olive oil + garlic + veggie juices—simple and good.
This was amazing! The scallops were perfectly cooked and the flavors just popped.
So easy to make! I added some lemon juice at the end and it was fantastic!
Lemon juice? That’s a cool idea! I never thought of that. I usually stick to the recipe but I might try it next time!
It can’t be that easy! I don’t trust recipes that call for scallops. They’re tricky!
I wonder if frozen scallops work? Fresh ones are too expensive where I live.
Really nice and fresh flavors. I followed the timing pretty closely—tender-crisp asparagus is the key. Next time I might use a touch less oil, but overall it’s a winner.
Not bad but why is there no cheese? Everything is better with cheese! Disappointed here.
The instruction says to toss pasta with garlic and asparagus, but like… there’s no sauce? I ended up adding a splash of pasta water and it helped a ton.
I think 1 pound of scallops is a lot for 1 pound of pasta (maybe that’s just my budget 😂). But if you’ve got the scallops, it’s worth it. Flavor was great and the timing was simple.
Not sure I’m convinced about 3-4 minutes for asparagus for “tender-crisp.” Mine was softer than I wanted, more like “tender.” Still yummy though.
Totally get you—3-4 minutes can swing a lot depending on how thick your asparagus is and how hot your pan runs. Next time I’d start checking at 2-3 mins and pull it as soon as it turns bright green but still has some bite. Glad it was still yummy!
Huh, mine was tender-crisp at like 5 minutes? 3-4 seems too short. Also I always cover the pan for a minute so it steams, but maybe that makes it softer… Still good with the garlic oil though.
I used shrimp instead of scallops and it turned out great! Love this recipe.
Eh. It sounded fancy but mine tasted kinda bland even with salt/pepper. Maybe I need more garlic or a squeeze of lemon next time. Won’t make it exactly as-is again.
Delicious!
It felt like something was missing in this dish. Maybe a sauce or something? My family didn’t love it.
I totally agree! It definitely needs a sauce to bring out more flavors. Maybe something like a cream sauce or a lemon butter? My family also thought it was kinda bland.
What do you mean missing? It’s just pasta and seafood, not much more needed. Just add some hot sauce if it’s bland for ya.
Really good combo of flavors. I did 2 minutes per side for the scallops and it worked well. Next time I’ll use a bit less oil—still tasty though.
Glad it worked for you! 2 minutes per side sounds perfect depending on scallop size—less oil is a smart tweak too. 😊
Honestly, I can’t eat scallops. I think I’ll just stick with chicken next time. Any ideas?
Scallops are great but I get it! You can just cook chicken with the same garlic and asparagus combo, should be good too.
Hey! You could try making a chicken alfredo with pasta instead! It’s super creamy and delicious!
I’m skeptical about “tender-crisp” with just 3–4 minutes. My asparagus is thick, so it probably needs longer. Still, worth trying.
Made this for dinner last night—super elegant but actually pretty quick. The asparagus stayed nice and crisp and the scallops were perfectly browned.
Hmm I tried it but my scallops came out a little rubbery? 😅 I maya overcooked or the pan wasn’t hot enough. Still tasted good though. Farfalle was a nice choice.
Agree—those scallops get seriously perfect with just a couple minutes per side. I also loved the crisp-tender asparagus. Super weeknight-friendly but still feels fancy.
Five stars! I followed it exactly and the garlic smelled amazing. My picky eater went back for seconds, so yeah.
Too much work for a simple meal, I don’t believe the cooking times, might have messed it up.
I get that it might seem like a lot, but it’s really not that complicated! The timing worked fine for me. Maybe try it again?
Flavor bomb. The olive oil + garlic smell while sautéing… wow. I also added a squeeze of lemon at the end and it really popped.
Yes!! That olive oil + garlic fragrance is unbeatable. I’ve started finishing with a little lemon too—makes it taste so much brighter without changing the whole vibe.
I don’t know about the lemon at the end… seems like it could mess with the garlic flavor. Also, my scallops always overcook in like 3 minutes 😅 maybe I’m doing something wrong.
I’m skeptical about cooking scallops only 2-3 minutes per side. Mine usually go rubbery if I blink. But the rest of it was tasty.
Super flavorful, but I’d maybe cut the scallop cook time a touch—mine went slightly rubbery. Still delicious though, and the farfalle held up great.
Thanks for the heads-up! I’ll try it too—2–3 min/side might be a hair long depending on thickness. I’ll watch for that just-cooked window so they don’t get rubbery. Glad the farfalle held up!
I tried this recipe but found it kind of bland. Needs more seasoning.
I agree! I added some red pepper flakes and Parmesan on top and it was way better!
Really? I thought it was fine, maybe just needs a pinch more salt!
LOVED IT! 😍 Everyone at the dinner wanted the recipe!
Sooo good! My pasta was a bit overcooked but the scallops made up for it!!
So quick and easy! Used shrimp instead of scallops and it was great. Thanks!
Wasn’t impressed. The flavors didn’t pop. I’ll stick to my old spaghetti recipe.
I followed the recipe but the asparagus was still hard. Maybe I cooked it wrong?
Maybe try cooking the asparagus a bit longer? It should be tender-crisp, and if it’s hard, just give it a few extra minutes. Hope it works out better next time!
This was a bit too fancy for my taste, not sure how I feel about the garlic with the scallops. 🤔
I totally get that! Garlic can be a strong flavor, especially with scallops. Maybe try it without next time?
Not gonna lie, my scallops stuck to the pan a little. Tasted good though. Maybe I should’ve patted them drier? The asparagus was nice and crisp.
They stuck because you used olive oil maybe? I always do butter/ ghee and don’t move them until they release. Still good tho, so yeah maybe dry them more next time.
Happened to me too—patted scallops dry helps a lot. Also make sure the pan is really hot before they hit it. Crisp asparagus is the best part 😄
The recipe reads good, but I wish it said if you should drain scallops after searing or deglaze the pan. Also salt to taste can be tricky for me.
This looks restaurant-level! The sear time on the scallops is on point, and the asparagus + garlic combo sounds super fresh.
Thanks! I’m glad the sear time sounds on point—scallops are so easy to overcook. The garlic + asparagus combo is definitely one of the best parts.
This looks too complicated for me. Why do we have to cook the scallops separately? Can’t we just throw everything in one pot?
The garlic overwhelmed the scallops flavor a bit, I prefer a milder taste.
What? I thought garlic was supposed to make everything better! 🤔
I agree! The garlic can be really strong. Maybe try less next time?
Nice dish but why farfalle? Penne is better!!
Penne is good, but farfalle is just better for this recipe! Why argue over pasta shapes? Just enjoy it!
Farfalle really adds a nice touch! It’s fun and looks great on the plate. I think it works well with scallops 🙂
I made it last night. Used a bit more garlic than 3 cloves and it was still great. Asparagus stayed crisp—loved the texture contrast with the scallops.
Nice! I love that crisp-tender asparagus with scallops—sounds like you nailed the timing.
Meh. Asparagus took longer than 3-4 minutes, and my scallops were slightly overdone (they got a bit rubbery). Won’t say bad, but not a repeat for me.
Three–four minutes for asparagus seems optimistic, yeah. Mine always needs closer to 6–8 unless the pieces are tiny. Maybe parboil the asparagus a minute first or cut smaller—also make sure the pan is really hot or it’ll steam instead of sauté.
Ugh, sorry—rubbery scallops is the worst. 2–3 min/side can be right, but it’s super dependent on thickness and skillet heat. Next time try pulling them when they’re just set and still a touch springy in the center.
Wow, this sounds restaurant-level. The tender-crisp asparagus + seared scallops combo is exactly what I want on a weeknight. I’ll probably add a squeeze of lemon at the end for brightness.
Too hard to cook, scallops burned to the pan for me. I’m no chef! 😩
This feels a little too much pasta + too little sauce? I added a splash of lemon juice and some parmesan and it finally tasted balanced.
Totally agree—this kind of dish can end up pasta-heavy fast. A little lemon + parmesan sounds like exactly the fix to bring up the saucey/balanced flavors.
The step order is smart: cook pasta first, then sear scallops, then garlic and asparagus. I’m always worried about garlic burning, so sautéing after removing scallops is nice.
I followed the steps mostly, but my asparagus overcooked a little (I forgot to watch the time). Flavor was still great, and garlic smelled amazing.
Took me ages to cook the pasta! Should have watched it more closely. But other than that it was yum!
Yum? I don’t know about that. Seems like a lot of hassle just for some pasta and scallops. 🤔
Glad you enjoyed it! Cooking pasta can be tricky sometimes. Just keep an eye on it next time! 😄
Not sure about 1 pound scallops + 1 pound pasta… it felt heavy. The dish tasted good, but the proportions were kinda off for me. Would try less pasta next time.
This recipe is a game changer! The scallops were perfectly cooked and the asparagus added a nice crunch.
Too much garlic for my taste. I think it overpowered everything else.
Loved the scallops! Next time I might add some lemon juice for a zing.
Scallops can be pricey—if you buy the frozen ones, do they brown as well? Asking for a broke person lol.
So easy and fancy. 10/10 would make again!
Easy recipe! Made it for dinner and everyone loved it. Will make again!
This is awesome! Can’t wait to try it! Sounds super yum.
I dunno… looks a bit fancy for me. Plus, how do you even cook scallops? Mine always turn out rubbery.
Why so much pasta? 1 pound farfalle with 1 pound scallops and 1 pound asparagus feels heavy. I might reduce pasta next time and stretch it with more veg.
Made this tonight and it was restaurant-level. The scallops browned perfectly and the asparagus stayed bright. I used a bit more garlic and it didn’t feel overpowering—great balance with the olive oil.
WOW! Never tasted something like this before. I’m officially a fan of scallops now!
Really good flavor combo—garlic + asparagus is always a win. I did 1 minute less on the asparagus so it stayed tender-crisp, and that helped a lot.
Wait, 1 minute less sounds small, but if it worked for you I’ll believe it 😅 I usually overcook asparagus without meaning to.
Yes!! Tender-crisp asparagus is exactly the move—garlic really clings to it. I might try your 1 minute less next time.
Yum!
Sounds delicious! Can’t wait to try this recipe!
I’m not a fan of scallops, but I tried this for my husband and he loved it! I might give it another shot.
Is garlic really necessary? I hate the taste of garlic, can it be skipped?
Wow, this dish tastes amazing! I even added some parmesan on top.
That sounds delicious! The parmesan must have made it even better. I gotta try that when I make it.
Parmesan? Really? I thought scallops are best with lemon, not cheese. But hey, if it works for you, cool!
Not gonna lie, 1 pound scallops + 1 pound pasta feels a little lopsided. I’d expect more sauce or something—olive oil alone might be dry once it tosses.
I get what you mean—1 lb pasta to 1 lb scallops can feel dry without a sauce. I’d add a splash of pasta water or an extra drizzle of olive oil when tossing.
Easy to follow and my family loved it! Even my picky eater gave it a thumbs up.
Way too many steps for me 😅 also I hate searing seafood… but maybe I’ll try. We’ll see.
Not sure about using 1 pound scallops with 1 pound pasta. That’s a lot of pasta, and scallops are expensive. Maybe 12-16 oz scallops would be more balanced for me.
The sauce is basically just olive oil and garlic, right? Kinda plain for me. I added a squeeze of lemon and a sprinkle of chili flakes and it saved the dish.
Asparagus was tender-crisp like it said, but my scallops stuck to the pan and broke apart. I think I needed hotter pan or a nonstick surface. Anyway, delicious even with the chaos 😅
My garlic burned slightly even at 1-2 minutes—likely my heat was too high. Flavor was a tad bitter, but adding a splash of pasta water helped.
Not bad, but 1 pound scallops is a lot money 😅 Still, it was good for a special dinner.