Seared Scallops on Angel Hair Pasta Nests in Vodka Cream Sauce – Recipe

scallops vodka cream sauce

Just cooked scallops on pasta with a homemade vodka cream sauce


  • 6 Angel Hair Pasta nests or half a package angel hair pasta
  • 8 scallops, thawed if frozen and dried
  • 46 tomatoes
  • 11/2 tsp olive oil
  • 3 cloves garlic, pressed
  • 1/2 cup vodka
  • 1/2 cup heavy cream
  • fresh ground pepper
  • 1 TBS fresh herbs plus some for sprinkling – I used oregano, thyme and marjoram
  • salt and pepper


  • Cut the cores out of the tomatoes and cut them into chunks. If you can use more than one kind of tomato.
  • Heat the olive oil in a heavy bottomed stock pot. Add the garlic and swirl until its scent is released.
  • Add the chopped tomatoes and bring to a boil. Lower heat to a simmer and let the tomatoes cook until they are quite soft.
  • Use an immersion blender to make a smooth sauce. If you don’t have an immersion blender carefully transfer the tomatoes to a regular blender and puree then return to the pot.
  • Add salt and pepper but be light handed as the sauce is going to reduce. You will adjust the seasoning at the end.
  • Add the vodka and let boil for at least a minute. Add the herbs, reserving some to sprinkle over the finished dish.
  • Add the heavy cream. Let the sauce simmer while you prepare the rest of the meal.
  • Set a large pot of salted water on to boil.
  • Sear the Scallops: Make sure the scallops are dry. Season them on both sides with salt and pepper.
  • Heat a non stick pan over med-high heat until hot. Sear the scallops until they get a nice brown color and cook for 2 minutes.
  • Turn them over and cook for two minutes on the other side. You can see the nice color I got on the scallops with my new non stick pan. I used no oil in the pan at all! Set aside and keep warm.
  • Cook the Pasta/Pasta Nests:  follow the directions on your package – the ones I had indicated to bring a large pot of water to a boil then turn the heat off and let the nests sit in the water for 3 minutes, then drain.
  • Put it all together: The vodka cream sauce will have reduced and thickened by a fair bit while you were preparing the scallops and pasta. Taste the sauce and adjust the seasoning if necessary. Add a healthy amount of fresh ground pepper to taste.
  • Put some sauce in the bottom of a bowl, add three pasta nests or a cup of pasta and top with four scallops. Drizzle with more of the vodka cream sauce. Sprinkle with the fresh herbs that had been set aside.