Pan-Seared Scallops in Vodka Mascarpone Sauce — Restaurant Elegance at Home

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Scallops are the ingredient that makes a home-cooked dinner feel like a restaurant experience. Golden, caramelized on the outside, tender and sweet on the inside — they're the definition of elegant simplicity. Pair them with Vodka Mascarpone sauce and you have a dish that belongs on a fine dining menu.

Albanese's Finest Vodka Mascarpone — made with real mascarpone, premium tomatoes, and no added sugar — is the authentic Italian gourmet pasta sauce that makes this dish extraordinary. The natural sweetness of the scallops plays against the bright tomato and rich mascarpone in a way that's sophisticated, balanced, and deeply satisfying.

• 1 lb large sea scallops (dry-packed, not wet-packed)
• 1 jar Albanese's Finest Vodka Mascarpone sauce (24 oz)
• 1 lb linguine or angel hair pasta
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter, divided
• ¼ cup dry white wine (optional)
• Fresh basil or flat-leaf parsley
• Lemon wedges for serving
• Kosher salt & cracked black pepper
• Reserved pasta water

Step 1 — Prep the scallops. Remove the small side muscle from each scallop if present. Pat completely dry with paper towels — this is the most important step. Season generously with salt and pepper.

Step 2 — Sear the scallops. Heat olive oil and 1 tbsp butter in a wide skillet over high heat until the butter is foaming and just beginning to brown. Add scallops in a single layer — don't crowd them. Sear without moving for 2 minutes until a deep golden crust forms. Flip and sear 90 seconds more. Remove and set aside.

Step 3 — Build the sauce. Reduce heat to medium. Add remaining butter and garlic to the same pan. Cook 60 seconds. Deglaze with white wine if using.

Step 4 — Add the sauce. Pour in the Vodka Mascarpone sauce. Stir to combine. Simmer 5–6 minutes over medium-low heat.

Step 5 — Cook the pasta. Boil pasta in heavily salted water until al dente. Reserve 1 cup pasta water before draining.

Step 6 — Combine. Add drained pasta to the sauce and toss, adding pasta water as needed. Plate the pasta, then arrange scallops on top.

Step 7 — Serve. Garnish with fresh basil or parsley and lemon wedges.

Dry-packed scallops only. Wet-packed scallops are treated with sodium tripolyphosphate, which makes them retain water and prevents them from searing properly. Dry-packed scallops sear beautifully. Ask your fishmonger.

Completely dry the scallops. Moisture is the enemy of a good sear. Pat them dry, then let them sit on paper towels for 5 minutes before cooking.

Don't move them. Once the scallops go in the pan, don't touch them for 2 full minutes. Moving them prevents the crust from forming.

The pan must be screaming hot. High heat is non-negotiable for scallops. A medium-heat sear gives you gray, rubbery scallops. High heat gives you golden, caramelized perfection.

About the Sauce

Albanese's Finest Vodka Mascarpone is made with real mascarpone — the Italian cream cheese that gives this sauce its signature richness. No added sugar means the natural sweetness of the scallops comes through clean against the bright, tomato-forward sauce. It's the authentic Italian gourmet pasta sauce that makes scallop pasta taste like a restaurant dish.

No added sugar. Small-batch. Founder-made.

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