09/28/2026
Once you make this Creamy Hokkaido Scallop Pasta, you'll have it on repeat.
👩🍳 You’ll need:
• 6–8 Sealand Quality Foods Hokkaido Scallops, defrosted
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp neutral oil
• 1 Tbsp butter
Pasta + sauce
• 1 Tbsp butter
• 3 garlic cloves, sliced
• 1 cup baby tomatoes, halved
• 1/4 cup pitted Kalamata olives
• Zest of 1 lemon
• 1 Tbsp fresh herbs (oregano or thyme)
• 2–3 cups baby spinach
• Juice of 1/2 lemon
• 1 Tbsp capers
• 1/4 tsp salt + pepper (to taste)
• Pinch chilli flakes
• 350 g pasta, cooked in salted water
• 1 1/2 cups reserved pasta water
🧑🍳 Step-by-step:
1️⃣ Defrost Sealand Hokkaido Scallops on the counter for 3 hours.
2️⃣ Cook pasta in well-salted water. Reserve about 1 1/2 cups pasta water.
3️⃣ Pat scallops dry, season both sides with salt and pepper.
4️⃣ Heat a heavy pan over medium-high. Add oil + 1 Tbsp butter.
5️⃣ Sear scallops 2–3 min per side until deeply golden. Remove to a plate.
6️⃣ In the same pan, add 1 Tbsp butter + sliced garlic. Cook until fragrant and just turning opaque.
7️⃣ Add tomatoes, olives, lemon zest, herbs. Cook 3 min until tomatoes soften.
8️⃣ Pour in reserved pasta water, then add spinach, capers, lemon juice, chilli flakes. Simmer 2 min until it becomes a silky sauce.
9️⃣ Toss cooked pasta right into the pan, season to taste.
🔟 Gently nestle the Sealand Hokkaido Scallops back on top. Serve immediately.
Save this post so you’ve got the full recipe ready for your next pasta night.✨
