Italian Scallop & Burrata Pasta with La Fabbrica della Pasta

October 22, 2026

1. Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add La Fabbrica della Pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.

2. Sear the Scallops

Season the scallops lightly with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over high heat. Once sizzling, add the scallops and sear for about 1–2 minutes per side until golden brown on the outside and translucent in the middle. Remove from the pan and set aside.

3. Prepare the Tomato Sauce

In the same skillet, turn the heat to medium and add the remaining olive oil and garlic. Sauté for 1 minute until fragrant (do not burn). Deglaze with a splash of white wine if using, letting it reduce. Pour in the tomato passata, season with salt and pepper, and simmer gently for 5 minutes.

4. Combine

Add the cooked pasta directly into the tomato sauce. Toss gently to coat, adding a splash of the reserved pasta water to make the sauce silky and glossy.

5. Assemble & Serve

Divide the warm pasta between two shallow bowls.
Arrange the seared scallops on the side or over the pasta (you can place them on scallop shells for an elegant presentation).
Place half of the fresh Burrata on top of each serving.
Generously sprinkle with freshly grated Parmigiano Reggiano and garnish with fresh herbs.
Serve immediately with a drizzle of extra virgin olive oil!