Description
Lemon Garlic Scallop Pasta is a light yet elegant dish featuring tender, pan-seared scallops tossed with linguine in a bright and flavorful lemon garlic sauce. This recipe perfectly balances fresh citrus with rich, savory seafood and makes an ideal meal for date nights or special dinners, combining easy preparation with impressive taste.
Ingredients
Pasta
- 12 oz linguine or spaghetti
Scallops and Sauce
- 1 lb sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup chicken or seafood broth
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions
- Cook the pasta: Boil linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta thoroughly.
- Season the scallops: Pat the scallops dry with paper towels, then season both sides with salt and black pepper to taste.
- Sear the scallops: Heat olive oil in a large skillet over medium-high heat. Add the scallops carefully, making sure not to overcrowd the pan, and sear for 2–3 minutes on each side until they develop a golden crust. Remove scallops from the skillet and set aside.
- Prepare the sauce: Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for about 1 minute until fragrant but not browned. Then stir in lemon zest, lemon juice, chicken or seafood broth, and red pepper flakes. Let the sauce simmer gently for 2–3 minutes to meld the flavors.
- Toss pasta in sauce: Add the cooked pasta to the skillet with the sauce, tossing well to coat the noodles evenly. Add some of the reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Combine scallops and pasta: Return the seared scallops to the skillet with the pasta and gently toss to combine and warm the scallops through without overcooking.
- Finish and serve: Remove the skillet from heat. Sprinkle grated Parmesan cheese and chopped fresh parsley over the pasta and scallops. Serve immediately for best texture and flavor.
Notes
- Dry scallops sear better and develop a nicer crust than wet, so pat them dry thoroughly before cooking.
- Do not overcrowd the pan when searing scallops to ensure an even sear.
- Serve immediately after cooking to enjoy the scallops at their tender best and the sauce at its brightest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
