Pasta with Scallops
Indulge in the luxurious flavors of Pasta with Scallops, a restaurant-quality dish that’s surprisingly easy to make at home! This elegant recipe pairs tender seared sea scallops with perfectly al dente spaghetti or linguine, all tossed in a luscious garlic-butter sauce infused with bright lemon juice and a hint of white wine for added depth. A sprinkle of fresh parsley and optional red pepper flakes elevate the dish with vibrant freshness and a touch of heat. Ready in just 35 minutes, this seafood pasta is perfect for date nights, special occasions, or whenever you're craving a gourmet dinner straight from your kitchen. Serve with a lemon wedge for the ultimate finishing touch and savor each bite of this irresistible meal!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 1 lb large sea scallops
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 0.25 cup white wine (optional)
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops in a single layer, ensuring they don't touch. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
Reduce the heat to medium and add 4 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
If using white wine, deglaze the pan by adding the wine and scraping up any browned bits from the bottom of the skillet. Let it reduce for about 1-2 minutes.
Stir in the lemon juice, red pepper flakes (if using), and reserved pasta water. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Add the cooked pasta to the skillet, tossing to coat in the sauce. Return the scallops to the skillet and gently mix them into the pasta.
Sprinkle with fresh parsley and adjust seasoning with additional salt and black pepper, if needed. Serve immediately with a lemon wedge on the side, if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
