scallops with pasta recipe

Written ByJenny Smyth Posted on
scallops with pasta recipe
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The Best scallops with pasta recipe

I’m so excited to share this scallops with pasta recipe with you all. It’s a dish that’s been a staple in our household for years, and I just can’t get enough of it. The combination of tender scallops, flavorful garlic, and the richness of parmesan cheese is absolute perfection.

And the best part? It’s incredibly easy to make, making it perfect for a weeknight dinner or a special occasion. When I first made this recipe, I was blown away by how quickly and easily the scallops cooked up, and the way they melted in your mouth was truly magical.

My kids devoured the dish in seconds, and my husband even asked for seconds – which is always a good sign! As for me, I loved the fact that this recipe was not only delicious but also packed with nutrients. Scallops are an excellent source of protein, and the pasta adds some much-needed carbs to balance out the meal.

Plus, garlic has antibacterial properties that help boost our immune system. It’s truly a win-win situation when it comes to this recipe. The original inspiration for this recipe came from a Mediterranean cookbook that I stumbled upon at my local library.

The author used a technique called ‘pan-searing’ to cook the scallops, which results in a beautiful golden-brown crust on the outside while keeping the inside nice and tender. I’ve since adapted this technique to make it my own, adding in some extra herbs and spices to give it that extra oomph. Now, every time I make this recipe, I’m transported back to that cozy little library where I first discovered it.

It’s a true testament to the power of food to evoke memories and emotions.

Seared Scallops with Lemon Butter Pasta

Seared Scallops with Lemon Butter Pasta

4.6 from 1065 votes

Tender, golden-seared scallops are served over a bed of linguine tossed in a bright lemon butter sauce. This elegant yet simple dish comes together in under 30 minutes, making it perfect for a weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Scallops

1 lb large sea scallops, side muscles removed
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

For the Pasta

12 oz linguine or spaghetti
3 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup dry white wine or chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook until al dente according to package directions, about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides generously with salt and pepper.
5Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is foaming and just begins to brown.
6Carefully place the scallops in the skillet in a single layer without crowding.
7Sear for 2 to 3 minutes on the first side until a deep golden crust forms, then flip and cook for another 1 to 2 minutes until the second side is golden and the scallops are just opaque in the center.
8Transfer the scallops to a plate and set aside.
9Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same skillet.
10Once melted, add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
11Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
12Let the liquid simmer for 2 to 3 minutes until reduced by about half.
13Stir in the heavy cream and bring to a gentle simmer.
14Add the cooked pasta, Parmesan cheese, and half of the parsley, tossing with tongs to coat evenly.
15If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
16Season with salt and pepper to taste.
17Divide the pasta among serving plates and top each portion with the seared scallops.
18Garnish with the remaining parsley and serve immediately while hot.

🔧Equipment

Large pot for pasta
Colander
Large skillet
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 22g

📝Notes

Tips: For perfectly seared scallops, ensure they are very dry before cooking and do not move them in the pan until a crust forms. You can substitute the white wine with an equal amount of chicken broth if preferred.

Watch Video Of How Seared Scallops with Lemon Butter Pasta Works

This scallops with pasta recipe is truly one of my go-to dishes whenever I need something comforting and delicious.

It’s easy enough for weeknights yet impressive enough for special occasions – not to mention healthy enough for regular family dinners.

And let’s not forget about all those wonderful memories associated with food – every time I make this recipe, I’m transported back to that cozy little library where it all started.

❓ Frequently Asked Questions About Seared Scallops with Lemon Butter Pasta

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

For this recipe, you’ll want to use a long, thin pasta shape like fettuccine or linguine.

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

While you can certainly experiment with other types of seafood, scallops are really the star of the show here.

Q: How do you recommend storing leftover pasta?

You can store leftover pasta in an airtight container in the fridge for up to three days.

Q: Can you make this recipe without garlic?

While garlic is a key component of this recipe, you can certainly omit it if you’re not a fan.

Q: What’s the best way to reheat leftover scallops?

The best way to reheat leftover scallops is by sautéing them in a bit of oil until they’re nice and hot again.

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