Pasta with Scallops and Lemon Butter Mustard Sauce
Indulge in the flavors of sophistication with this Pasta with Scallops and Lemon Butter Mustard Sauce, a dish that effortlessly combines elegance and comfort. Tender, golden-seared sea scallops take center stage, paired with linguine or fettuccine coated in a velvety sauce infused with the zesty brightness of fresh lemon, the tang of Dijon mustard, and the richness of butter and cream. A touch of garlic and a garnish of fresh parsley bring vibrant depth, while optional Parmesan adds a savory finish. Perfect for a romantic dinner or an impressive weeknight meal, this recipe is easy to prepare in under 40 minutes and delivers restaurant-quality flavor in the comfort of your home. Serve it fresh, and let every bite transport you to culinary bliss.
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Recipe Information
Ingredients
- 12 oz Pasta (linguine or fettuccine)
- 1 lb Sea scallops
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 3 cloves Garlic (minced)
- 1 Lemon (juiced and zested)
- 1 tbsp Dijon mustard
- 0.5 cup Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley (chopped)
- 0.25 cup Parmesan cheese (grated, optional)
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, then drain and set aside.
Pat the sea scallops dry with paper towels and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Stir in the lemon juice, lemon zest, and Dijon mustard. Mix well, then add the heavy cream. Reduce the heat to low and let the sauce simmer for 2-3 minutes until slightly thickened.
Gradually whisk in the remaining 2 tablespoons of unsalted butter until the sauce is smooth and glossy. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Return the cooked pasta to the skillet and toss to coat it evenly with the sauce. Add the seared scallops back to the pan, nestling them into the pasta.
Taste and adjust the seasoning with additional salt and pepper as needed.
Garnish with fresh parsley and grated Parmesan cheese, if desired.
Serve immediately and enjoy this elegant yet simple pasta dish.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 3.8 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 791 mg | 61% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1830 mg | 39% | |
*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.
