best scallop pasta recipe

Written ByJenny Smyth Posted on
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The Best best scallop pasta recipe

I’m so excited to share with you my favorite scallop pasta recipe that has been a staple in our household for years. It’s a dish that originated from the coastal regions of Italy, where fresh seafood and pasta are a match made in heaven. The combination of succulent scallops, flavorful garlic, and rich olive oil creates a taste experience that will leave you wanting more.

This recipe is not only delicious but also incredibly easy to make, making it perfect for a weeknight dinner or a special occasion. My kids love helping me in the kitchen, and this dish is always a hit with them, which is why I love making it for family gatherings. The best part?

It’s incredibly healthy, with all the benefits of fresh seafood and whole grain pasta. We like to serve it with a side of steamed vegetables or a green salad to round out the meal. Whether you’re a fan of seafood or just looking for a new recipe to try, this scallop pasta is sure to become a favorite in your household too.

I’ve tried many different variations over the years, but this one remains my go-to. The key to making it truly special is to use high-quality ingredients and cook the pasta al dente. Don’t overcook it or it will lose its texture and flavor.

This recipe has been passed down through generations of Italian cooks, and I’m so glad I can share it with you today. So let’s get started!

Seared Scallop Pasta with Lemon Butter Sauce

4.8 from 1704 votes

This elegant pasta dish features perfectly seared scallops with a golden crust and tender center, tossed with al dente linguine in a bright lemon butter sauce. The sauce is enriched with white wine and fresh herbs, creating a restaurant quality meal that is surprisingly simple to prepare at home.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

12 oz linguine or fettuccine
1 tbsp salt for pasta water

For the Scallops

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

For the Sauce

3 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup chopped fresh parsley
2 tbsp capers, drained (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook according to package instructions until al dente, about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and pepper.
5Heat the olive oil in a large skillet over medium high heat until shimmering, then add the scallops in a single layer without crowding.
6Sear the scallops for 2 to 3 minutes per side without moving them, until a golden brown crust forms.
7The centers should remain slightly translucent and the scallops should feel springy to the touch.
8Transfer the scallops to a plate and set aside.
9Reduce the heat to medium and add the 3 tablespoons of butter to the same skillet.
10Once the butter melts, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
11Pour in the white wine and broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
12Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the liquid reduces by about half.
13Stir in the lemon juice, lemon zest, and capers if using.
14Add the drained pasta to the skillet and toss well to coat, adding reserved pasta water a splash at a time if the sauce needs thinning.
15The sauce should cling to the pasta and look glossy.
16Gently fold in the seared scallops and chopped parsley, being careful not to break the scallops.
17Cook for 1 minute just to warm the scallops through, then serve immediately in warm bowls with extra parsley on top.

🔧Equipment

Large pot for pasta
Large skillet
Tongs
Colander
Measuring cups and spoons
Microplane or zester

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For the best sear, ensure scallops are very dry before cooking and the skillet is hot. Do not overcrowd the pan, as this will steam the scallops instead of searing them. You can substitute shrimp or chicken for scallops if desired, adjusting cooking times accordingly.

Watch Video Of How Seared Scallop Pasta with Lemon Butter Sauce Works

This scallop pasta recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with family and friends. It’s also incredibly easy to store and reheat: simply refrigerate any leftovers for up to three days or freeze them for up to two months.

To reheat, simply thaw overnight in the fridge or cook from frozen in the oven at 350°F (180°C) for about 20 minutes. You can serve it hot or cold – either way, it’s sure to be devoured by your loved ones.

❓ Frequently Asked Questions About Seared Scallop Pasta with Lemon Butter Sauce

Q: What type of pasta is best for this recipe?

Penne or fettuccine work well, but feel free to experiment with other shapes and sizes.

Q: Can I use frozen scallops?

While fresh is always best, frozen scallops can be used as a substitute.

Q: How do I prevent the scallops from becoming tough?

Making sure they’re cooked just until they’re opaque and still slightly firm to the touch will help them stay tender.

Q: Can I add other ingredients like herbs or spices?

This recipe is versatile enough that you can customize it with your favorite flavors.

Q: Is this recipe suitable for vegetarians?

No, since it contains scallops.

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