Scallops and Edamame Pasta
Elevate your dinner game with this elegant yet approachable Scallops and Edamame Pasta recipe! Perfectly seared sea scallops with a golden crust shine alongside tender edamame and al dente spaghetti or linguine in a buttery, garlicky lemon sauce with a touch of white wine and red pepper flakes for subtle heat. This seafood pasta dish is finished with grated Parmesan, fresh parsley, and a hint of lemon zest for a bright, sophisticated flavor profile. Ready in just 30 minutes, it’s an ideal choice for weeknight meals or special occasions. Serve with a crisp white wine and enjoy a restaurant-quality meal at home! Keywords: scallops and edamame pasta, seafood pasta, seared scallops, lemon garlic pasta recipe, weeknight pasta recipes.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 1 lb large sea scallops
- 1 cup edamame (shelled)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 0.25 cup white wine (optional)
- 0.5 tsp red pepper flakes
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, pat the scallops dry with paper towels and season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, ensuring they are not overcrowded. Cook for 2-3 minutes per side until they develop a golden crust and are just cooked through. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil along with 2 tablespoons of butter. Once the butter has melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the lemon juice, lemon zest, white wine (if using), and red pepper flakes. Let the sauce simmer for 1-2 minutes to slightly reduce.
Add the cooked pasta and edamame to the skillet, tossing to coat evenly in the sauce. If the pasta looks dry, add a few tablespoons of the reserved pasta water until the desired consistency is achieved.
Return the scallops to the skillet, gently tossing them with the pasta to reheat slightly. Taste and adjust seasoning with salt and black pepper.
Remove from heat and garnish with grated Parmesan cheese and fresh parsley.
Divide the pasta among four plates and serve immediately. Enjoy this delightful Scallops and Edamame Pasta with a crisp white wine or your favorite sparkling water.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 7.9 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2697 mg | 57% | |
*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.
