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.