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+ servings

Scallop & Goat Cheese Pasta

Delicious and simple pasta dish made with fresh goat cheese melted with some heavy cream and tossed in fresh, sauteed asparagus.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Scallop & Goat Cheese Pasta
5 from 3 votes


  • 1 lb pasta
  • 1 bunch fresh asparagus
  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes
  • 11 oz goat cheese
  • 8 oz heavy cream
  • 1 lb sea scallops


  • Bring large pot of water to boil. Add pasta and cook to al dente. Drain pasta, reserving 1/2 cup cooking liquid.
  • Heat olive oil in large skillet. Chop asparagus into bite sized pieces and add to pan. Add garlic and crushed red pepper flakes and toss to coat. Saute for 3-5 minutes until asparagus is cooked through. 
  • Add goat cheese and heavy cream to pan and cook just until goat cheese is melted and heavy cream is warmed through; about 4-6 minutes. Pour mixture over cooked pasta and stir to combine.
  • Using same pan, add 1 Tbsp olive oil and heat over medium-high. Place scallops in pan in single layer, spaced about 1 inch apart.
  • Season with salt and pepper, to taste, and cook scallops for 2 minutes per side without moving except to flip over. 
  • Divide pasta among dishes and top with 2-3 scallops each dish. Enjoy.
Recipe by Jennifer Meyering