Sea Scallops Over Shallot-Herb Pasta

sea scallops over herb shallot pasta on a wooden tabletop
Photo: Elizabeth Cecil

Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.


  • Kosher salt and freshly ground pepper

  • ¾ pound spaghetti or linguine

  • 3 shallots, minced (about ¼ cup)

  • ½ cup plus 1 ½ teaspoons extra-virgin olive oil, plus more for grill

  • 1 tablespoon fresh lemon juice

  • 2 cups mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped

  • 1 fennel bulb, trimmed, halved lengthwise, and thinly sliced crosswise, plus ¼ cup snipped fronds

  • 24 sea scallops (about 1 ¼ pounds total), tough muscles removed


  1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.

  2. Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.

  3. Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.

Cook's Notes

Recipes reprinted from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small, From the Kitchens of Martha Stewart Living. Copyright 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

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