pasta and scallops recipe

Written ByJenny Smyth Posted on
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The Best pasta and scallops recipe

I’m so excited to share this amazing pasta and scallops recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. The dish originated in Italy, where it’s a staple in many coastal towns.

The combination of tender scallops, flavorful garlic, and rich cream sauce is simply divine. My kids love helping me in the kitchen, and they always get excited when they see the ingredients come together. We like to serve it on special occasions, like holidays and birthday dinners.

It’s also a great option for a quick weeknight meal that feels fancy. Plus, it’s relatively healthy, thanks to the lean protein and plenty of veggies. I’ve tried making it with different types of pasta, but I find that pappardelle or fettuccine work best.

The key to this recipe is using high-quality ingredients and not overcooking the scallops. That way, they stay nice and tender. My husband loves this dish because it’s easy to make in large quantities, perfect for feeding a crowd.

We like to add some crusty bread on the side for sopping up all the delicious sauce.

Seared Scallops with Lemon Garlic Pasta

4.9 from 1150 votes

Tender seared scallops served over a bed of al dente linguine tossed in a light lemon garlic sauce. This elegant yet simple dish comes together in under 30 minutes, making it perfect for a quick weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 2Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta

6 oz (170g) linguine or spaghetti
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

For the Scallops

8 large sea scallops (about 1 lb/450g)
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt and white pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook according to package directions until al dente, about 8 to 10 minutes.
3Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and white pepper.
5Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6Carefully place the scallops in the skillet in a single layer, making sure not to overcrowd.
7Sear without moving for 2 to 3 minutes until a golden-brown crust forms, then flip and cook for another 1 to 2 minutes until the second side is browned and the scallops are just opaque in the center.
8Transfer scallops to a plate and set aside.
9Reduce the heat to medium and add 2 tablespoons olive oil, sliced garlic, and red pepper flakes to the same skillet.
10Cook for 30 to 60 seconds until the garlic is fragrant and lightly golden, stirring constantly to prevent burning.
11Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
12Let the liquid simmer for 2 to 3 minutes until reduced by half.
13Stir in the butter and Parmesan cheese until melted and smooth, then season with salt and black pepper.
14Add the drained pasta to the skillet and toss to coat evenly with the sauce, adding reserved pasta water a tablespoon at a time if the sauce seems too thick.
15Gently fold in the seared scallops and chopped parsley, then serve immediately.

🔧Equipment

Large pot
Large skillet
Tongs
Paper towels
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For best results, use dry-packed scallops (not wet-packed) to ensure a good sear. Pat scallops very dry before cooking and do not overcrowd the pan; cook in batches if needed. Adjust lemon juice to taste for a brighter or milder flavor.

Watch Video Of How Seared Scallops with Lemon Garlic Pasta Works

This pasta and scallops recipe is a staple in our household for good reason – it’s easy to make, packed with flavor, and suitable for any occasion. You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for later use.

When reheating, be sure to add some extra cream or broth if needed to maintain the creamy consistency. This recipe is perfect for family gatherings or special occasions – serve it at your next dinner party or holiday celebration!

❓ Frequently Asked Questions About Seared Scallops with Lemon Garlic Pasta

1.

What type of pasta should I use?
I recommend using pappardelle or fettuccine for this recipe, as they have a flat shape that holds onto the creamy sauce nicely.

2.

Can I substitute the scallops with another protein?
While you can use other proteins like shrimp or chicken, scallops are the best choice due to their delicate flavor and texture.

3.

How do I prevent the scallops from becoming tough?
Make sure to not overcook them – cook them until they’re just opaque and still slightly translucent in the center.

4.

Can I make this recipe ahead of time?
Yes, you can prepare the sauce and store it in the fridge for up to 24 hours before serving.

5.

Do I need any special equipment?
A large skillet is ideal for cooking the scallops and sauce simultaneously.

6.

Can I adjust the amount of garlic to my taste?
Absolutely – if you prefer a stronger garlic flavor, add more cloves or mince them finer.

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