Pasta with Scallops
Indulge in the luxurious flavors of Pasta with Scallops, a restaurant-quality dish that’s surprisingly easy to make at home! This elegant recipe pairs tender seared sea scallops with perfectly al dente spaghetti or linguine, all tossed in a luscious garlic-butter sauce infused with bright lemon juice and a hint of white wine for added depth. A sprinkle of fresh parsley and optional red pepper flakes elevate the dish with vibrant freshness and a touch of heat. Ready in just 35 minutes, this seafood pasta is perfect for date nights, special occasions, or whenever you're craving a gourmet dinner straight from your kitchen. Serve with a lemon wedge for the ultimate finishing touch and savor each bite of this irresistible meal!
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Ingredients
- 12 oz spaghetti or linguine
- 1 lb large sea scallops
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 0.25 cup white wine (optional)
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes (optional)
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
Step 2
While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and black pepper.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops in a single layer, ensuring they don't touch. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
Step 4
Reduce the heat to medium and add 4 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Step 5
If using white wine, deglaze the pan by adding the wine and scraping up any browned bits from the bottom of the skillet. Let it reduce for about 1-2 minutes.
Step 6
Stir in the lemon juice, red pepper flakes (if using), and reserved pasta water. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Step 7
Add the cooked pasta to the skillet, tossing to coat in the sauce. Return the scallops to the skillet and gently mix them into the pasta.
Step 8
Sprinkle with fresh parsley and adjust seasoning with additional salt and black pepper, if needed. Serve immediately with a lemon wedge on the side, if desired.
Nutrition Facts
| Serving size | (995.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1782.6 |
| Total Fat 83.2g | 0% |
| Saturated Fat 33.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 310.0mg | 0% |
| Sodium 5407.1mg | 0% |
| Total Carbohydrate 139.3g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 3.4g | |
| Protein 114.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 116.9mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1845.0mg | 0% |
Source of Calories