Truffled Burrata and Grilled Scallop Pasta Recipe
Rich, creamy burrata with grilled scallops, sun-dried tomatoes, crisp bread crumbs and a drizzle of truffle oil sit on a bed of buttery pasta. This truffled burrata and grilled scallop pasta is the ultimate summer comfort food that you'll want to devour all season long.
How to Make the Best Truffled Burrata and Grilled Scallop Pasta
This truffled burrata and grilled scallop pasta is the perfect celebration of elegant, simple ingredients done right. It’s a dish that feels restaurant-quality but comes together in just 30 minutes, making it ideal for impressing guests or treating yourself to something special on a weeknight.
The beauty of this pasta lies in its balance of rich and fresh flavors. Creamy burrata melts into the warm pasta, while grilled scallops add a delicate sweetness and elegant texture. The butter sauce infused with garlic, sun-dried tomatoes, and fresh basil ties everything together, and a drizzle of luxurious truffle oil adds that final touch of sophistication. It’s summer comfort food elevated to fine dining.
What makes this dish truly memorable is its simplicity—you’re really just letting quality ingredients shine. Start with fresh scallops from your fishmonger, use real burrata (not mozzarella), and don’t skimp on the truffle oil. The result is a stunning pasta dish that tastes like it came straight from an Italian restaurant kitchen.
Truffled Burrata and Grilled Scallop Pasta
Rich, creamy burrata with grilled scallops, sun-dried tomatoes, crisp bread crumbs and a drizzle of truffle oil sit on a bed of buttery pasta. This truffled burrata and grilled scallop pasta is the ultimate summer comfort food that you'll want to devour all season long.
Ingredients
Pasta
Scallops & Garnish
Butter Sauce
Finishing
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the fettuccine.
- Dry the scallops with paper towels and sprinkle with salt and pepper. Thread onto skewers. If using wooden skewers instead of metal skewers, make sure you soak them for a minimum of 30 minutes. Let sit at room temperature as you prepare the rest of the meal.
- In a dry skillet over medium heat, toast the dried breadcrumbs or panko crumbs until golden. Be careful not to burn. This won't take long. Set aside on a plate.
Cooking
- Grease the grill and heat over high. As the grill heats, work on the butter sauce.
- Using the same skillet, melt the butter. Once the butter melts, add garlic cloves and cook for 30 seconds, stirring constantly. Add the sun-dried tomatoes and chopped basil. Pour in a splash of heavy cream to your liking and stir to combine. Turn to low to keep warm while you grill the scallops.
- Turn the grill heat down to medium and grill for 1½ to 2 minutes on one side with the grill left open. Flip the scallops and grill for another 1½ to 2 minutes on the other side. Be careful not to overcook or else the scallops will turn rubbery. A quick sear will cook the scallops just fine and preserve their buttery texture.
Assembly
- Using tongs, toss the fettuccine in the butter sauce until well coated. Divide the pasta among four bowls.
- Evenly drizzle the four bowls with the truffle oil (about 1 tablespoon per bowl) and sprinkle on the dried breadcrumbs or panko crumbs, plenty of freshly grated Parmesan and additional basil if desired.
- Top with torn burrata and grilled scallops. Enjoy!
Notes
- Use wooden skewers? Soak them for at least 30 minutes before using.
- Don't overcook the scallops—a quick sear preserves their buttery texture.
- For a lighter version, you can reduce the amount of truffle oil or cream.