Scallop and Lemon Spaghetti
Dive into the elegant flavors of Scallop and Lemon Spaghetti, a luxurious yet simple pasta dish perfect for any occasion. This recipe combines tender, golden-seared sea scallops with al dente spaghetti coated in a luscious, citrusy sauce made from garlic, white wine, lemon juice, and a hint of heavy cream. Grated Parmesan and fresh parsley add a rich, herby finish, while optional red chili flakes introduce a subtle kick. With just 35 minutes from start to finish, this seafood pasta masterpiece is a symphony of fresh, bright, and creamy flavors, ideal for a quick weeknight dinner or an impressive dinner party centerpiece. Keywords: scallop spaghetti recipe, lemon pasta, seafood pasta, quick dinner ideas, creamy lemon sauce recipe.
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Recipe Information
Ingredients
- 300 g spaghetti
- 400 g sea scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lemon (juice and zest)
- 0.3333 cup dry white wine
- 0.25 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the spaghetti aside.
Pat the sea scallops dry with a paper towel and season them with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the skillet is hot, sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops from the pan and set them aside.
In the same skillet, add another tablespoon of olive oil and butter. Lower the heat to medium and sauté the minced garlic until fragrant, about 1 minute.
Deglaze the pan with the white wine, scraping up any browned bits at the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream, lemon juice, and lemon zest to the skillet. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Add the cooked spaghetti to the skillet, tossing it in the sauce until evenly coated. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Stir in the grated Parmesan cheese and half of the chopped parsley. Adjust seasoning with salt and black pepper to taste and add red chili flakes if desired.
Return the seared scallops to the skillet, gently placing them on top of the spaghetti. Let them warm through for 1-2 minutes.
Serve immediately, garnished with the remaining parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1688 mg | 36% | |
*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.
