Scallop Pasta (Lemon Garlic Sauce)
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The best Scallop Pasta (Lemon Garlic Sauce) – Golden seared scallops tossed with silky pasta in a light lemon garlic butter sauce: no cream, no cheese, just authentic Italian flavor. Restaurant-level Italian cooking made simple in 35 minutes at home!
You’ll also love my Seared Scallops with Lemon Butter Sauce, Spaghetti alle Vongole (Pasta with Clams), and Frutti di Mare (Italian Seafood Pasta.
Quick Look: Scallop Pasta (Lemon Garlic Sauce)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Dietary Info: Pescatarian
- Method: Stovetop
- Technique: Pan sear + emulsified pasta water sauce
- Flavor/Texture: Bright, buttery, silky, tender
Why You’ll Love This Family Favorite!
This is the kind of pasta I order when I’m by the sea in Sardinia, Italy, where the ingredients speak, and nothing is overcomplicated. Perfectly seared scallops, a light lemon-butter sauce made right in the pan, and pasta that finishes cooking slowly, becoming silky and glossy. The secret? Don’t rush it. Let the starch from the pasta water do its the magic trick. Great recipe for date night!
If you love lemon, try my Lemon Butter Pasta (Pasta al Limone) next time.
Made With Amore,
Table of Contents
Simple Ingredients
These key ingredients come together to create a flavorful scallop pasta with a bright lemon garlic sauce that’s fresh, light, and perfectly balanced.
- Quality Pasta: spaghetti, linguine, angel hair, or fettuccine – Holds the glossy sauce beautifully
- Large Sea Scallops – Sweet, tender, and the star of the dish
- Shallot – Soft sweetness
- Garlic – Sharp, fragrant depth
- Dry White Wine (or stock) – Adds acidity and depth
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap scallops for shrimp. You’ll love my Shrimp Scampi Pasta Recipe and Lobster Pasta Recipe.
- Add fresh spinach at the end for color. Try this next: Easy Spinach Pasta With Garlic.
- Use chili oil for extra heat.
- Add a splash of heavy cream, whole milk, or parmesan cheese for a creamy sauce version (not traditional). Creamy Sun Dried Tomato Pasta is a delicious and rich sauce you will also like.
How To Make Scallop Pasta
This scallop pasta with lemon garlic sauce is light, elegant, and bursting with fresh, buttery citrus flavor for a restaurant-quality meal at home. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- First, bring a large pot of generously salted water to a boil. Cook pasta until 1–2 minutes shy of al dente. Reserve at least 2 cups of pasta water before draining. Do not rinse. Before seasoning, pat the fresh scallops very dry with paper towels. Then, season both sides with ½ teaspoon sea salt and freshly ground black pepper. One seasoned, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
- Once shimmering, place the scallops in the pan, leaving space between each one—do not crowd. Sear without moving for 2–3 minutes until deeply golden. Flip and cook 1–2 more minutes until just opaque in the center. Then transfer to a plate. Tent loosely with foil.
- Next, lower the heat to medium. Add 2 tablespoons of butter. Add shallot with a small pinch of salt and cook 2–3 minutes until soft. Then add sliced garlic and red pepper flakes.
- Cook 30 seconds until fragrant (do not brown). Pour in white wine. Simmer 2–3 minutes until reduced by about half.
- Add drained pasta directly into the skillet. Add ¾ cup reserved pasta water and toss continuously. Add the remaining 2 tablespoons of butter. Cook over medium heat, tossing and stirring for 2–4 minutes. Add more pasta water, a little at a time, until the sauce becomes glossy and coats the pasta. Be patient here, the starch creates the sauce.
- Stir in lemon zest and fresh lemon juice. Taste and adjust salt and pepper as needed. Return scallops and any juices to the pan. Lastly, toss gently for 30–60 seconds just to warm through—do not overcook. Finish with chopped parsley and a squeeze of fresh lemon. Serve hot.
Scallop Pasta (Lemon Garlic Sauce) FAQ’s
They should be golden outside and just opaque in the center. Overcooking makes them rubbery.
Yes. Thaw overnight in the refrigerator, then pat completely dry before cooking. Excess moisture will prevent proper searing.
Store in an airtight container in the refrigerator for up to 2 days. Keep in mind, scallops are best enjoyed fresh, as they can firm up once chilled.
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Warm just until heated through—do not simmer. Microwaving is not ideal, as it can make the scallops rubbery.
Three likely reasons why your scallops didn’t brown properly:
They weren’t completely dry.
The pan wasn’t hot enough.
The pan was overcrowded.
Moisture is the enemy of browning. Pat them very dry and give them space.
Serving Suggestions
I love serving this scallop pasta with lemon garlic sauce as an elegant main course alongside light starters like Bruschetta or Chopped Salad for a fresh beginning. For sides, pair it with Crispy Brussels Sprouts or a slice of Focaccia Bread to soak up the sauce. Finish the meal with a light, classic dessert like Lemony Ricotta Cookies or Angel Food Cake for the perfect Italian-inspired dinner.
My Pro Tips
Recipe Tips
- Pat scallops completely dry: moisture prevents browning.
- Use a large skillet so scallops are not crowded.
- Don’t move scallops while searing: this creates the crust.
- Slightly undercook pasta in water; finish in the pan.
- Add pasta water slowly and toss continuously for a glossy finish.
More Seafood Recipes To Try
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Scallop Pasta Recipe
Ingredients
- 1 pound high-quality spaghetti, linguine, or fettuccine
- 1 pound large sea scallops, 10–12, side muscle removed, patted completely dry
- 2 tablespoons extra virgin olive oil
- 5 tablespoons unsalted butter, divided
- 1 small shallot, very finely chopped
- 4 garlic cloves, thinly sliced
- 1 teaspoon fine sea salt, divided (plus more for pasta water)
- Freshly ground black pepper, to taste
- Pinch crushed red pepper flakes
- 1 cup dry white wine, or vegetable stock
- 2 cups reserved pasta water, you may not use it all
- 1 whole lemon, zest and juice
- ¼ cup fresh parsley, finely chopped
- Lemon slices, for garnish
Instructions
- Boil the Pasta: Bring a large pot of generously salted water to a boil. Cook pasta until 1–2 minutes shy of al dente. Reserve at least 2 cups of pasta water before draining. Do not rinse.
- Sear the Scallops: Pat scallops very dry with paper towels. Season both sides with ½ teaspoon sea salt and freshly ground black pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.Place scallops in the pan, leaving space between each one; do not crowd. Sear without moving for 2–3 minutes until deeply golden. Flip and cook 1–2 more minutes until just opaque in the center. Transfer to a plate. Tent loosely with foil.
- Build the Lemon Garlic Base: Lower heat to medium. Add 2 tablespoons butter. Add shallot with a small pinch of salt and cook 2–3 minutes until soft. Add sliced garlic and red pepper flakes. Cook 30 seconds until fragrant (do not brown). Deglaze: Pour in white wine. Simmer 2–3 minutes until reduced by about half.
- Finish the Pasta in the Pan (The Key Step): Add drained pasta directly into the skillet. Add ¾ cup reserved pasta water and toss continuously. Add remaining 2 tablespoons butter. Cook over medium heat, tossing and stirring for 5 minutes or a little more. Add more pasta water, a little at a time, until the sauce becomes glossy and coats the pasta. Be patient here, the starch creates the sauce.
- Add Lemon: Stir in lemon zest and fresh lemon juice. Taste and adjust salt and pepper as needed.
- Bring It Together: Return scallops and any juices to the pan. Toss gently for 30–60 seconds just to warm through, do not overcook.
- Serve Immediately: Finish with chopped parsley and a squeeze of fresh lemon. Serve hot.
Notes
- Pat scallops completely dry: moisture prevents browning.
- Use a large skillet so scallops are not crowded.
- Don’t move scallops while searing: this creates the crust.
- Slightly undercook pasta in water; finish in the pan.
- Add pasta water slowly and toss continuously for a glossy finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
