Cooking seafood has always been a passion of mine. There’s something magical about the way fresh ingredients come together to create a dish that feels both elegant and comforting. One of my all-time favorites is Lemon Garlic Scallops with Pasta. This dish is a delightful marriage of tender scallops, perfectly cooked pasta, and a zesty lemon-garlic sauce that dances on your taste buds. I remember the first time I made it for my family; the aroma filled the kitchen, and everyone gathered around the table, eager to dig in. The bright flavors of lemon and garlic elevate the sweet, buttery scallops, making each bite a celebration of the sea. Whether it’s a weeknight dinner or a special occasion, this recipe never fails to impress. Join me as we dive into the simple steps to create this irresistible dish that will surely become a favorite in your home too!
Ingredients List
8 oz linguine or spaghetti: Choose your favorite pasta for a delightful base.
1 lb sea scallops: Make sure they are cleaned and patted dry for the best sear.
3 tablespoons olive oil: This will help achieve that perfect golden crust on the scallops.
4 cloves garlic: Minced for a fragrant kick that complements the dish beautifully.
1/2 teaspoon red pepper flakes: Optional, but adds a nice touch of heat if you like a little spice.
1/2 cup white wine or vegetable broth: This will deglaze the pan and create a rich sauce.
1 lemon: Zested and juiced to bring brightness and acidity to the dish.
Salt and pepper: To taste, enhancing all the flavors in the dish.
Fresh parsley: Chopped, for garnish and a pop of color.
Grated Parmesan cheese: For serving, adding a creamy finish to your pasta.
How to Prepare Lemon Garlic Scallops with Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your linguine or spaghetti. Cook according to the package instructions until it’s al dente, usually around 8-10 minutes. Remember to reserve about 1/2 cup of the pasta water before draining. This starchy water will help adjust the sauce later, so don’t skip this step!
Step 2: Sear the Scallops
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the scallops in a single layer. Sear them for about 2-3 minutes on each side. You’ll know they’re done when they turn golden brown and opaque. Avoid overcrowding the pan; if necessary, cook them in batches to get that perfect sear.
Step 3: Make the Sauce
After removing the scallops, add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for about 1 minute until fragrant, but be careful not to burn the garlic. Next, pour in the white wine or vegetable broth, scraping the bottom of the skillet to release any delicious browned bits. Let it simmer for 2-3 minutes until slightly reduced. Stir in the lemon zest and juice, then season with salt and pepper to taste.
Step 4: Combine Pasta and Scallops
Now, it’s time to bring everything together! Add the drained pasta to the skillet with the sauce, tossing to combine. If the pasta seems a bit dry, gradually add the reserved pasta water until you reach your desired consistency. Gently fold the seared scallops back into the mixture, allowing them to warm through for a minute.
Step 5: Serve
Serve your Lemon Garlic Scallops with Pasta hot, garnished with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. This dish not only looks stunning but also tastes divine, making it perfect for any occasion!
Nutritional Information
When it comes to enjoying a delicious meal like Lemon Garlic Scallops with Pasta, it’s good to know what you’re putting on your plate. Here’s the estimated nutritional breakdown per serving:
Calories: 450
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 600mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 1g
Protein: 25g
These values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this flavorful dish knowing it’s not just a treat for your taste buds but also a balanced meal!
Why You’ll Love This Recipe
Quick Preparation: This dish comes together in just 25 minutes, making it perfect for busy weeknights.
Flavorful Ingredients: The combination of lemon, garlic, and scallops creates a mouthwatering experience that’s hard to resist.
Healthy Meal Option: Packed with protein and healthy fats, this recipe is a nutritious choice for seafood lovers.
Impressive Presentation: The vibrant colors and elegant plating make it a showstopper for dinner parties.
Customizable: Feel free to add your favorite vegetables or adjust the spice level to suit your taste.
Tips for Success
To make your Lemon Garlic Scallops with Pasta truly shine, here are some pro tips that I’ve gathered over the years:
Selecting Scallops: Always choose fresh sea scallops if possible. Look for ones that are firm and have a sweet, briny smell. Avoid any that have a strong fishy odor.
Perfectly Cooked Pasta: To ensure your pasta is al dente, taste it a minute or two before the package time is up. It should be tender but still have a slight bite.
Adjusting Spice Levels: If you prefer a milder dish, skip the red pepper flakes altogether. For more heat, feel free to add extra or even a dash of hot sauce when serving.
Don’t Overcrowd the Pan: When searing scallops, give them space in the skillet. Overcrowding can lead to steaming instead of that beautiful golden crust.
Resting the Scallops: After cooking, let the scallops rest for a minute before adding them back to the pasta. This helps them retain their juiciness.
With these tips, you’ll be well on your way to creating a stunning and delicious dish that will impress everyone at your table!
Variations
If you’re looking to mix things up with your Lemon Garlic Scallops with Pasta, there are plenty of delicious variations to try:
Different Pasta: Swap out linguine or spaghetti for fettuccine, penne, or even whole wheat pasta for a healthier twist.
Add Vegetables: Toss in some fresh spinach, cherry tomatoes, or asparagus for added color and nutrition.
Herb Infusion: Experiment with fresh herbs like basil, thyme, or dill to enhance the flavor profile.
Creamy Version: For a richer sauce, stir in a splash of heavy cream or a dollop of mascarpone cheese.
Seafood Medley: Combine scallops with shrimp or crab for a delightful seafood feast.
These variations can elevate your dish and keep your meals exciting!
Storage & Reheating Instructions
After enjoying your Lemon Garlic Scallops with Pasta, you might have some leftovers. Here’s how to store and reheat them properly to keep the flavors intact:
Storing Leftovers: Allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. If you want to keep it longer, consider freezing it. Just make sure to use a freezer-safe container, and it can last for up to 2 months.
Reheating: To reheat, gently warm the pasta in a skillet over low heat. Add a splash of water or a drizzle of olive oil to help loosen the sauce. Stir occasionally until heated through. If you’re reheating from frozen, let it thaw in the fridge overnight before warming.
Microwave Option: If you’re short on time, you can use the microwave. Place the pasta in a microwave-safe dish, cover it with a damp paper towel, and heat in 30-second intervals, stirring in between, until warmed to your liking.
By following these storage and reheating tips, you can enjoy your delicious Lemon Garlic Scallops with Pasta even after the first serving!
FAQ Section
Here are some common questions I often hear about making Lemon Garlic Scallops with Pasta, along with my answers to help you out:
Can I substitute the scallops with another seafood?
Absolutely! If scallops aren’t available, shrimp or even chunks of firm white fish like cod can work well. Just adjust the cooking time accordingly, as shrimp cooks faster than scallops.
What can I use instead of white wine?
If you prefer not to use wine, vegetable broth is a great alternative. It adds flavor without the alcohol. You can also use chicken broth if you’re not concerned about keeping it vegetarian.
How do I know when the scallops are perfectly cooked?
Scallops should be golden brown on the outside and opaque in the center. They typically take about 2-3 minutes per side. Overcooking can make them tough, so keep an eye on them!
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and cook the pasta ahead of time. Just store them separately in the fridge and combine them with the scallops when you’re ready to serve.
What should I serve with Lemon Garlic Scallops with Pasta?
This dish pairs beautifully with a simple green salad or some crusty bread to soak up the delicious sauce. A light white wine, like Pinot Grigio, complements the flavors perfectly!
Lemon Garlic Scallops with Pasta is a simple yet irresistible dish that combines tender scallops with flavorful pasta.
Ingredients
Scale
8 oz linguine or spaghetti
1 lb sea scallops, cleaned and patted dry
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup white wine or vegetable broth
1 lemon, zested and juiced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions
In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops from the skillet and set aside.
In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant. Pour in the white wine or vegetable broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced. Stir in the lemon zest and juice, then season with salt and pepper to taste.
Add the cooked pasta to the skillet with the sauce, tossing to combine. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached. Gently fold the seared scallops back into the pasta mixture, allowing them to warm through.
Serve the pasta hot, garnished with chopped fresh parsley and grated Parmesan cheese.
Notes
This dish serves 4 people.
Adjust the amount of red pepper flakes based on your spice preference.
