Lemon Garlic Seared Scallop Pasta Recipe
Introduction
Lemon Garlic Scallop Pasta is a quick and elegant seafood dish perfect for weeknight dinners or special occasions. Tender pan-seared scallops combine with a bright lemon-garlic butter sauce and delicate angel hair pasta, creating a flavorful and satisfying meal in just 20 minutes.
Ingredients
- 1 lb Large sea scallops (dry-packed preferred, approx 450g)
- 8 oz Angel hair pasta (approx 225g)
- 4 tbsp Unsalted butter (approx 60g)
- 2 tbsp Extra virgin olive oil (30ml for searing)
- 4 cloves Garlic (minced finely, about 20g)
- 1 large Lemon (juiced and zested, plus slices for garnish)
- 1/4 cup Fresh parsley (finely minced, about 10g)
- 1 tsp Cracked black pepper (more to taste)
- 1/2 cup Pasta water (reserved from boiling, about 120ml)
Instructions
- Step 1: Remove the side muscles from the scallops and pat them extremely dry with paper towels. Let them sit on fresh towels for 10 minutes to ensure they are dry.
- Step 2: Season the top surface of the scallops with sea salt and a generous amount of cracked black pepper just before cooking.
- Step 3: Heat the olive oil in a skillet over medium-high heat. Add the scallops without crowding the pan and sear for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side for 30–60 seconds, then remove the scallops from the pan.
- Step 4: Cook the angel hair pasta in salted boiling water for 2–3 minutes until al dente. Reserve 1/2 cup (120ml) of the pasta water before draining.
- Step 5: In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1 minute until fragrant. Whisk in the reserved pasta water, lemon juice, and lemon zest until the sauce becomes glossy and slightly thickened.
- Step 6: Add the cooked pasta and minced parsley to the skillet. Toss gently with tongs to coat the pasta evenly in the lemon-garlic butter sauce.
- Step 7: To serve, twirl the pasta into nests on plates. Top each nest with five scallops and sprinkle with additional black pepper. Garnish with lemon slices for a fresh finish.
Tips & Variations
- Ensure scallops are completely dry before searing for the best crust formation.
- Use dry-packed scallops to avoid excess moisture that can hinder browning.
- For a spicier twist, add a pinch of crushed red pepper flakes to the sauce.
- Swap angel hair pasta for linguine or spaghetti if you prefer a thicker noodle.
- Fresh herbs like basil or chives can be added alongside parsley for extra flavor.
Storage
Store any leftover pasta and scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops, adding a splash of water or broth if the sauce has thickened too much. Scallops are best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, but be sure to thaw them completely and pat dry before cooking to achieve a good sear. Excess moisture from frozen scallops can cause them to steam rather than brown.
What can I substitute if I don’t have angel hair pasta?
You can use linguine, spaghetti, or fettuccine as alternatives. Just adjust cooking times accordingly to ensure the pasta is al dente.
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Lemon Garlic Seared Scallop Pasta Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Lemon Garlic Scallop Pasta recipe offers a perfect balance of tender, pan-seared sea scallops paired with angel hair pasta in a zingy lemon garlic butter sauce. Ready in just 20 minutes, it’s a simple yet elegant seafood pasta dish bursting with fresh flavors, ideal for a quick weeknight dinner or a special occasion.
Ingredients
Seafood
- 1 lb Large sea scallops (Dry-packed preferred, approx 450g)
Pasta
- 8 oz Angel hair pasta (Approx 225g)
Sauce
- 4 tbsp Unsalted butter (Approx 60g)
- 2 tbsp Extra virgin olive oil (30ml for searing)
- 4 cloves Garlic (Minced finely, 20g)
- 1 large Lemon (Juiced and zested, plus slices for garnish)
- 1/4 cup Fresh parsley (Finely minced, 10g)
- 1 tsp Cracked black pepper (More to taste)
- 1/2 cup Pasta water (Reserved from boiling, 120ml)
- Sea salt (For seasoning scallops)
Instructions
- Prepare the Scallops: Remove the side muscles from the scallops and pat them extremely dry using paper towels. Place them on fresh towels and let them sit for 10 minutes to ensure dryness which helps in achieving a good sear.
- Season Scallops: Just before cooking, season the top surface of the scallops with sea salt and a heavy dusting of cracked black pepper to enhance the flavor.
- Sear Scallops: Heat extra virgin olive oil in a skillet over medium-high heat. Add the scallops without crowding the pan. Sear each side for about 2-3 minutes on the first side until a deep golden-brown crust forms, then flip and sear for an additional 30-60 seconds. Remove from the pan and set aside.
- Boil Pasta: In salted boiling water, cook the angel hair pasta for 2-3 minutes until al dente. Reserve 1/2 cup (120ml) of pasta water before draining.
- Make Lemon Garlic Sauce: In the same skillet used for scallops, melt the unsalted butter over medium heat. Sauté the minced garlic for about 1 minute until fragrant but not browned. Whisk in the reserved pasta water, lemon juice, and lemon zest until the sauce becomes glossy and slightly thickened.
- Toss Pasta in Sauce: Add the cooked angel hair pasta and finely minced parsley to the skillet. Use tongs to toss everything together, coating the pasta evenly with the lemon garlic sauce.
- Plate and Garnish: Twirl the pasta into nests on serving plates. Top each nest with five seared scallops. Finish with additional cracked black pepper and garnish with lemon wedges for a fresh touch.
Notes
- Dry scallops thoroughly before searing to get a nice crust and avoid steaming.
- Do not overcrowd the pan when searing scallops to maintain high heat and proper browning.
- Reserve pasta water as it helps to emulsify and thicken the sauce, giving it a silky texture.
- Use dry-packed scallops if possible as they provide better searing compared to wet scallops.
- Adjust black pepper and lemon amount to taste for preferred seasoning balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon garlic scallop pasta, pan seared scallops, seafood pasta, angel hair pasta, quick seafood dinner, lemon butter sauce
