Scallop and Lemon Spaghetti
Dive into the elegant flavors of Scallop and Lemon Spaghetti, a luxurious yet simple pasta dish perfect for any occasion. This recipe combines tender, golden-seared sea scallops with al dente spaghetti coated in a luscious, citrusy sauce made from garlic, white wine, lemon juice, and a hint of heavy cream. Grated Parmesan and fresh parsley add a rich, herby finish, while optional red chili flakes introduce a subtle kick. With just 35 minutes from start to finish, this seafood pasta masterpiece is a symphony of fresh, bright, and creamy flavors, ideal for a quick weeknight dinner or an impressive dinner party centerpiece. Keywords: scallop spaghetti recipe, lemon pasta, seafood pasta, quick dinner ideas, creamy lemon sauce recipe.
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Ingredients
- 300 g spaghetti
- 400 g sea scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lemon (juice and zest)
- 0.3333 cup dry white wine
- 0.25 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the spaghetti aside.
Step 2
Pat the sea scallops dry with a paper towel and season them with salt and black pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the skillet is hot, sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops from the pan and set them aside.
Step 4
In the same skillet, add another tablespoon of olive oil and butter. Lower the heat to medium and sauté the minced garlic until fragrant, about 1 minute.
Step 5
Deglaze the pan with the white wine, scraping up any browned bits at the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Step 6
Add the heavy cream, lemon juice, and lemon zest to the skillet. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened.
Step 7
Add the cooked spaghetti to the skillet, tossing it in the sauce until evenly coated. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Step 8
Stir in the grated Parmesan cheese and half of the chopped parsley. Adjust seasoning with salt and black pepper to taste and add red chili flakes if desired.
Step 9
Return the seared scallops to the skillet, gently placing them on top of the spaghetti. Let them warm through for 1-2 minutes.
Step 10
Serve immediately, garnished with the remaining parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1016.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1834.1 |
| Total Fat 90.5g | 0% |
| Saturated Fat 39.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 326mg | 0% |
| Sodium 5746.6mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 5.2g | |
| Protein 117.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 587.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1687.5mg | 0% |
Source of Calories