Pasta with Scallops and Lemon Butter Mustard Sauce

Indulge in the flavors of sophistication with this Pasta with Scallops and Lemon Butter Mustard Sauce, a dish that effortlessly combines elegance and comfort. Tender, golden-seared sea scallops take center stage, paired with linguine or fettuccine coated in a velvety sauce infused with the zesty brightness of fresh lemon, the tang of Dijon mustard, and the richness of butter and cream. A touch of garlic and a garnish of fresh parsley bring vibrant depth, while optional Parmesan adds a savory finish. Perfect for a romantic dinner or an impressive weeknight meal, this recipe is easy to prepare in under 40 minutes and delivers restaurant-quality flavor in the comfort of your home. Serve it fresh, and let every bite transport you to culinary bliss.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Pasta (linguine or fettuccine)
• 1 lb Sea scallops
• 2 tbsp Olive oil
• 4 tbsp Unsalted butter
• 3 cloves Garlic (minced)
• 1 Lemon (juiced and zested)
• 1 tbsp Dijon mustard
• 0.5 cup Heavy cream
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley (chopped)
• 0.25 cup Parmesan cheese (grated, optional)

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, then drain and set aside.

Step 2

Pat the sea scallops dry with paper towels and season both sides with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant but not browned.

Step 5

Stir in the lemon juice, lemon zest, and Dijon mustard. Mix well, then add the heavy cream. Reduce the heat to low and let the sauce simmer for 2-3 minutes until slightly thickened.

Step 6

Gradually whisk in the remaining 2 tablespoons of unsalted butter until the sauce is smooth and glossy. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.

Step 7

Return the cooked pasta to the skillet and toss to coat it evenly with the sauce. Add the seared scallops back to the pan, nestling them into the pasta.

Step 8

Taste and adjust the seasoning with additional salt and pepper as needed.

Step 9

Garnish with fresh parsley and grated Parmesan cheese, if desired.

Step 10

Serve immediately and enjoy this elegant yet simple pasta dish.

Nutrition Facts

Serving size	(1146.9g)

Amount per serving	% Daily Value*
Calories	2413.4

Total Fat 143.5g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 453.8mg	0%
Sodium 4348.5mg	0%
Total Carbohydrate 141.0g	0%
Dietary Fiber 8.2g	0%
Total Sugars 3.8g
Protein 137.3g	0%

Vitamin D 0IU	0%
Calcium 791.3mg	0%
Iron 5.9mg	0%
Potassium 1830.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 22.8%

Carbs: 23.5%