Description
Garlic scallop pasta combines perfectly seared scallops with tender linguine tossed in a light garlic butter sauce. Finished with fresh lemon, Parmesan, and parsley, this Italian-inspired main dish is a simple yet elegant seafood dinner that’s ready in under 30 minutes.
Ingredients
Pasta
- 12 ounces linguine or spaghetti
Scallops
- 1½ pounds large sea scallops
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- ½ cup reserved pasta water
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
- Prepare Scallops: Pat scallops completely dry with paper towels. Season both sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper each.
- Sear Scallops: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place scallops in a single layer and cook undisturbed for 2–3 minutes until golden crust forms on one side.
- Flip Scallops: Turn the scallops over and cook for an additional 1–2 minutes until they are golden and just cooked through. Transfer scallops to a plate to rest.
- Make Sauce: Lower heat to medium and add the remaining 3 tablespoons butter to the skillet. Add minced garlic and optional red pepper flakes; cook for 30–60 seconds until fragrant.
- Deglaze Pan: Pour in white wine or chicken broth and let it simmer for 2–3 minutes to reduce slightly.
- Add Flavorings: Stir in lemon juice, lemon zest, and reserved pasta water. Mix until the sauce becomes smooth and slightly thickened.
- Toss Pasta: Add drained pasta and grated Parmesan to the skillet. Toss thoroughly to coat the pasta evenly with the sauce. Adjust seasoning with remaining salt and black pepper as needed.
- Combine Scallops and Pasta: Return seared scallops to the skillet, gently tossing them with the pasta or arranging on top.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve immediately for best flavor and texture.
Notes
- Ensure scallops are completely dry before searing to achieve a perfect crust.
- Do not overcook scallops; they should remain tender with a slightly translucent center.
- Use freshly grated Parmesan cheese for a smoother, creamier sauce.
- Add extra vegetables like spinach, cherry tomatoes, or asparagus for more color and nutrition.
- For a richer pasta, stir in ¼ cup heavy cream with the white wine or broth during the sauce step.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to avoid overcooking the scallops.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta, Seafood
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean-Inspired
