scallop and pasta recipe

Written ByJenny Smyth Posted on
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The Best scallop and pasta recipe

I first discovered scallop and pasta recipe on a trip to Italy, where I fell in love with the simplicity and elegance of this classic dish. The combination of succulent scallops, tender pasta, and rich sauce is a match made in heaven.

As soon as I got back home, I started experimenting with different variations of this recipe, tweaking the ingredients and cooking techniques to make it my own. My family loves it when I make this dish for dinner, and it’s become a staple in our household.

What I love most about this recipe is how easy it is to prepare – just cook the pasta according to package instructions, sauté the scallops with garlic and herbs, and combine everything in a delicious sauce. It’s also incredibly versatile – you can serve it at any occasion, from casual weeknight dinners to special events like holidays or parties.

Plus, it’s packed with nutrients and protein from the scallops and pasta, making it a guilt-free choice for any mealtime. I’ve even started using this recipe as a base for other dishes, substituting different types of seafood or adding vegetables for added flavor and texture.

The possibilities are endless with this simple yet satisfying recipe!

Lemon Butter Scallops with Pasta

4.7 from 1542 votes

A delightful combination of tender scallops and pasta in a creamy lemon butter sauce. This dish is perfect for a quick yet elegant meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

8 oz pasta
1 tsp salt

For the Scallops

1 lb large sea scallops
1 tbsp olive oil
1/2 tsp black pepper

For the Sauce

2 tbsp butter
2 cloves garlic
1/2 cup heavy cream
1/4 cup lemon juice
1 tbsp lemon zest
1/4 cup grated parmesan cheese

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add pasta and cook until al dente, about 8-10 minutes.
3Drain and set aside.
4While the pasta is cooking, pat scallops dry with a paper towel.
5Season both sides with salt and black pepper.
6Heat olive oil in a large skillet over medium-high heat until it shimmers.
7Add scallops in a single layer, being careful not to overcrowd the pan.
8Cook for 2-3 minutes on each side until golden brown and opaque in the center.
9Remove scallops from the skillet and set aside.
10In the same skillet, reduce heat to medium and add butter.
11Once melted, add minced garlic and cook for 30 seconds until fragrant.
12Stir in heavy cream, lemon juice, and lemon zest.
13Simmer for 2-3 minutes until the sauce thickens slightly.
14Add the cooked pasta and scallops to the skillet, tossing to combine with the sauce.
15Sprinkle with grated parmesan cheese and serve immediately.

🔧Equipment

Large pot
Large skillet
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure scallops are dry before cooking to achieve a nice sear. You can add vegetables like spinach or cherry tomatoes to the sauce for extra nutrition.

This scallop and pasta recipe is always a good idea for any occasion – whether it’s a casual weeknight dinner or a special event like holidays or parties. It’s easy to prepare, packed with nutrients, and versatile enough to be adapted to suit any taste preferences.

My family loves it when I make this dish for dinner, and I’m sure yours will too! When storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours of cooking.

You can reheat cooked pasta by steaming or microwaving until hot through; adding fresh herbs like parsley or basil adds a bright flavor that complements the richness of the sauce.

❓ Frequently Asked Questions About Lemon Butter Scallops with Pasta

Q: What type of pasta should I use for this recipe?

You can use any type of pasta you like, but I prefer to use a shorter shape like penne or fusilli to ensure that every bite has a good balance of flavors.

Q: Can I substitute other types of seafood for the scallops?

Yes, you can use other types of seafood like shrimp or mussels if you prefer. Just adjust the cooking time accordingly based on the type of seafood you choose.

Q: Do I need to thaw the scallops before cooking?

No, you don’t need to thaw the scallops before cooking. Just remove them from the freezer and cook them straight away.

Q: Can I make this recipe ahead of time?

You can cook the pasta and sauce ahead of time, but it’s best to add the scallops just before serving so they stay juicy and tender.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians as it contains scallops which are an animal product.

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