Lemon Garlic Scallop Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 People
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Calories
543 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Lemon Garlic Scallop Pasta
Description
Lemon Garlic Scallop Pasta combines linguini pasta and scallops seared in olive oil and butter to achieve a golden brown exterior while maintaining a tender interior. The scallops are seasoned heavily with salt and pepper and cooked in a preheated skillet until caramelized on both sides. The pan sauce begins with sautéing garlic, shallots, crushed red pepper flakes, fresh thyme, salt, and pepper. White wine and seafood stock are added and reduced, then fresh basil, chives, lemon zest, and juice are incorporated to brighten the sauce.
Tossed with the cooked linguini, the pasta absorbs the fresh herb and citrus flavors while the scallops provide a rich, umami protein element. This dish showcases careful technique in cooking scallops for maximum color and flavor and building a layered pan sauce from aromatic ingredients and bright acidity.
Removing the scallop muscles before cooking and patting the scallops dry ensures a good sear. Using a cast iron skillet over high heat with minimal oil prevents sticking and promotes browning. Letting scallops cook without disturbance until ready to flip is key to achieve a golden crust.
Ingredients
- ¾ pound linguini
- 1 pound scallops
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon olive oil plus some for drizzling
- 3 tablespoons butter divided
- 4 cloves garlic chopped
- 1 shallot finely chopped, large
- ½ teaspoon red pepper flakes crushed
- 4 thyme leaves removed and chopped, sprigs, fresh
- 1 cup white wine Sauv Blanc
- 1 cup seafood stock chicken stock will work too
- 1 cup basil torn, fresh
- ½ cup chives chopped
- 1 lemon zested and juiced
Instructions
- Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
- Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent loosely with foil to keep warm
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.
Notes
- Remove the side muscle from scallops before cooking to avoid chewiness.
- Pat scallops dry with paper towels for optimal searing and color.
- Season scallops generously with salt and pepper before cooking.
- Use a cast iron skillet and preheat it well to get a good sear.
- Use just enough oil to coat the pan; too much causes splatter.
- Do not move scallops while searing; flip only once when golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 722mg | 30% |
| Potassium | 614mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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