Scallop Pasta Recipe
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!
Servings: 6 servings
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
Calories: 498kcal | Carbohydrates: 62g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 694mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg
