Rich, creamy burrata with grilled scallops, sun-dried tomatoes, crisp bread crumbs and a drizzle of truffle oil on a bed of buttery pasta —- does it get any better than that? I don’t think so. This truffled burrata and grilled scallop pasta is the ultimate summer comfort food that you'll want to devour all season long.
As you can tell from the ingredient list above, I don't have to tell you how delicious I find this recipe. I mean, come on. This pasta is filled with nothing but tasty add-ins. As far as I'm concerned, burrata, truffle and scallops are some of the world's best delicacies, so it only makes sense to bring them together to make one killer meal.
But you know why else I'm in love with the summer pasta dish? You can't ask for an easier meal, and it comes together in almost no time.
To me, that makes this truffled burrata and grilled scallop pasta the perfect meal for company. You don't have to busy yourself with an overly complicated sauce or cooking techniques, so you won't have to spend all night over the stove when you'd rather chit chat with friends and enjoy some drinks on the patio.
Let's jump into it, shall we? To start, we simply dry our scallops, thread them onto skewers and then sprinkle them with salt and pepper. We let the scallops sit in room temperature for even cooking while we prep our other ingredients, so go ahead and set the skewers aside.
Now we toss some dried breadcrumbs or panko crumbs in a dry skillet and cook them over medium heat to give them a beautiful golden brown color. Dried breadcrumbs have a fine texture while panko crumbs are on the puffier side. I went with dried breadcrumbs because I had a new canister on hand, but I love panko just as much.
Once our breadcrumbs reach that golden brown color, we set them aside and start on our buttery sauce. This is as simple as melting butter; adding some fresh garlic, sun-dried tomatoes and chopped basil; and then stirring in a splash of cream.
That's literally it. I wasn't joking when I called this sauce easy.
Once we finish our butter sauce, we turn it to low to keep warm and grill our scallops. Scallops are delicate and turn tough and rubbery when overcooked, so they need little time on the grill. Just a couple minutes on each side is all the time we need.
And just like that, we're ready to plate. We toss some hot pasta into our butter sauce and divide among four bowls. To finish it all off, we top the pasta with a drizzle of truffle oil, torn burrata, grilled scallops, toasted breadcrumbs, freshly grated Parmesan and some more fresh basil for a pop of color.
Now dig in and enjoy one easy yet seriously impressive pasta dish. Repeat all summer long.
If truffle is involved, I always love a biere de garde, which boasts this nice earthy quality that pairs beautifully with the savory and distinct truffle oil. Plus, biere de garde ties in well with the basil, and it's light and bubbly enough that it won't overpower our scallops.
In the mood for wine? Grab a nice oaked chardonnay. The buttery notes from the chardonnay is the perfect match to our sauce and scallops.
If a quick and easy summer pasta filled with your favorite ingredients sounds like a delicious idea, I hope you try this truffled burrata and grilled scallop pasta. I have no doubt this pasta dish will become your new go-to summer meal.
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Truffled Burrata and Grilled Scallop Pasta
- Large skillet
- Large pot
- 1 pound dried fettuccine or 1 ½ pounds fresh fettuccine
- 1 pound scallops
- ½ cup dried breadcrumbs or panko crumbs
- ½ cup butter
- 4 garlic cloves minced or grated
- 1 cup sun-dried tomatoes chopped
- ½ cup basil chopped, plus more for garnish if desired
- Splash of heavy cream
- ¼ cup white truffle oil
- 8 ounces burrata torn into pieces
- Freshly grated Parmesan for garnish
- 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 in 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.
- 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 1 ½ to 2 minutes on one side with the grill left open. Flip the scallops and grill for another 1 ½ 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.
- 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 for each 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!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.