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scallops and pasta

Scallop Pasta Puttanesca

4.09 from 12 votes
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Protein: Fish / Seafood
Cut: Scallops
Course: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people


  • 12 ButcherBox wild caught sea scallops defrosted
  • 6 tablespoons olive oil divided
  • 3 cloves garlic peeled and minced
  • 2 teaspoons anchovy paste
  • 1 teaspoon Caabrian chili paste
  • ¼ cup pitted kalamata olives sliced
  • ¼ cup pitted green olives sliced
  • 2 tablespoons capers
  • 2 tablespoons dry white wine
  • 1 32-ounce package diced or crushed tomatoes
  • kosher salt to taste
  • Freshly ground black pepper to taste
  • 12 ounces spaghetti


  • Pat scallops dry with paper towels. Season with salt and pepper. Set aside.
  • In a medium saute pan or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add garlic, anchovy paste, and chili paste, and stir to combine. Once fragrant, add olives and capers and cook for 5-7 minutes, or until they start to crinkle. Deglaze the pan with wine, lower heat, and stir in tomatoes. Season with salt and pepper, cover the pan, and simmer on low.
  • Meanwhile, bring salted water to a boil and cook spaghetti until al dente. Drain, reserving ½ cup pasta cooking water.
  • Heat a skillet over medium-high heat, adding remaining olive oil. Add scallops to pan, not touching, and allow to sear for 2-3 minutes, until they no longer stick to the pan. Flip and cook for another 2-3 minutes, undisturbed. Transfer to a plate.
  • Add spaghetti to pasta sauce, stirring in a small amount of pasta water to help sauce stick.
  • Cut scallops in halves or quarters, depending on preference. Top pasta with scallops pieces and serve.
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