4.9 from 170 votes
Lemon Garlic Scallop Pasta
Lemon Garlic Scallop Pasta features seared scallops cooked to a golden crust, complemented by a sauce made with garlic, shallot, thyme, white wine, seafood stock, basil, chives, lemon juice, and zest. Tossed with linguini, this dish balances bright acidity and savory richness with tender pasta and a buttery, aromatic sauce.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
People
Calories:
543 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 543
% 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.