Quick Scallops and Spaghetti
Elevate your weeknight dinners with this irresistible Quick Scallops and Spaghetti recipe, a perfect fusion of elegance and ease. Featuring tender, golden-seared sea scallops atop al dente spaghetti tossed in a zesty lemon-garlic sauce, this dish is bursting with bright flavors and sophistication. A touch of optional dry white wine adds depth, while fragrant parsley and a sprinkle of parmesan cheese bring the perfect finishing touches. Ready in just 30 minutes, this dish is a speedy yet indulgent way to impress your family or guests. Pair it with a fresh salad or a glass of crisp white wine for a memorable meal that is as stunning as it is simple to prepare. Perfect for seafood lovers searching for a restaurant-quality recipe at home!
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Recipe Information
Ingredients
- 300 g spaghetti
- 12 pieces large sea scallops
- 3 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic cloves, minced
- 1 piece lemon, juiced
- 1 tsp lemon zest
- 60 ml dry white wine (optional)
- 2 tbsp parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp red pepper flakes (optional)
- 50 g parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
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 and shimmering, add the scallops in a single layer without overcrowding the pan. Sear for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium. Add 1 tablespoon of olive oil and the butter. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Optional: Deglaze the pan by adding the white wine and cook for 1-2 minutes until the alcohol evaporates.
Add the lemon juice, lemon zest, red pepper flakes (if using), and the reserved pasta water to the skillet. Stir well and bring the sauce to a simmer.
Add the cooked spaghetti to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a bit more reserved pasta water.
Return the seared scallops to the skillet, placing them on top of the pasta. Let them warm through for 1-2 minutes.
Garnish with chopped parsley and, if desired, grated parmesan cheese.
Serve immediately and enjoy your Quick Scallops and Spaghetti!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.2 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 676 mg | 52% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1582 mg | 34% | |
*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.
