scallop pasta

A restaurant style scallop pasta dish that&#39;ll make you look like an absolute kitchen stud!

Lemon Garlic Scallop Pasta

linguini

scallops

salt and black pepper

olive oil (plus some for drizzling)

butter (divided)

garlic (chopped)

shallot (finely chopped)

red pepper flakes

thyme

white wine (Sauv Blanc)

seafood stock (chicken stock will work too)

basil (torn)

chives

lemon

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.

Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce is an impressive, restaurant-quality meal that you can easily make at home! It takes only 30 minutes and requires simple ingredients and minimal prep. The scallops are pan-seared until golden brown crust forms and have a perfect tender and moist texture.

Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce

oz pasta (fettuccine

cooking oil

garlic (minced)

oz cherry tomatoes ((red and yellow), halved)

spinach

kalamata olives (sliced)

green olives (sliced)

salted butter

capers (drained, divided)

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.

Proceed with the rest of the recipe while you wait for the water to boil and while the pasta cooks.

Cook pasta

If using frozen scallops, make sure the scallops are thawed completely. Blot each scallop with paper towels to remove extra water. It&#39;s best to sear scallops after they&#39;ve been out of the fridge for 30 minutes (to bring them closer to room temperature).

Season scallops with salt and freshly ground black pepper.

Heat 2 tablespoons of cooking oil in a large 12-inch skillet on high heat until it shimmers without smoking.

Add scallops without overcrowding the pan.

Sear on one side for about 3 or 4 minutes until a golden crust forms on the bottom of the scallops. Don&#39;t move the scallops around the pan.

Flip the scallops to the other side and cook for 2 or 3 more minutes.

Remove from heat and transfer the scallops to the plate immediately. Don&#39;t allow the scallops to rest in the hot skillet, off heat.  That will make them steam and lose their crust.

How to sear scallops

To the same, now empty, skillet add minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on medium heat, stirring, for 4 minutes.

Add fresh spinach, and cook for a couple of minutes on medium heat until spinach wilts.

Add the remaining half of the tomatoes.

Add sliced olives.

Add cooked drained pasta and butter.

Squeeze lemon juice over pasta and stir.

Season with salt and freshly ground black pepper.

Top with cooked scallops. Sprinkle the remaining 2 tablespoons of capers over the scallop pasta. Top with fresh thyme. Season with freshly ground black pepper and red pepper flakes.

Make the sauce and assemble

If you&#39;re never cooked scallops at home, try my simple scallop pasta recipe with step-by-step instructions to get restaurant-like browning in less than 30 minutes!

Scallop Pasta

linguine

avocado oil

salt (divided)

black pepper (divided)

unsalted butter

garlic (finely minced)

cherry tomatoes (halved lengthwise)

parsley (for serving)

Cook pasta in a large pot of heavily salted water until al dente. Reserve ½ cup pasta water and drain.

Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with ¼ teaspoon salt and ¼ teaspoon pepper, and flip on the other side.

Add butter to the pan, season the other side with the remaining salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.

Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.

Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.

Serve immediately with fresh parsley.

This was exceptional! Very simple ingredients. The thing that made it so good was the scallop juices. Will make again!

As a commercial fisherman and access to fresh scallops this dish was amazing as easy. I'll definitely do this again

This was really great as a base recipe. I tweaked it a bit, and it was just delicious. Here is what I changed, and why.
1 - I used mixed seafood, as Scallops are hideously expensive in the UK (despite us being an island nation!) My mix was king prawns, squid rings, and Patagonian scallops (which are tiny!).
2 - I added some finely chopped celery to the pan with the tomato &amp; garlic.
3 - I zested and juiced a lemon, I added the juice when the tomatoes had been in the pan for a few minutes already, and stirred the zest in at the end.
4 - I added a few tsp of Lazy red chilli to the pan a minute or so after the lemon juice.
I love linguine too, but as I'm trying to eat a bit more healithy, I used wholemeal spahetti.
Thanks for the recipe, it was great &amp; I'll definitely make it again in the future. I just don't undestand why a country which is surrounded on all sides by sea makes seafood (of all kinds) so expensive.

Probably the best pasta with scallops recipe I have cooked and tasted, and trust me, I have searched everywhere for the ideal one (even in Rome!...seriously!). The recipe is simplistic, tasty, genius. No idea why I have not come across this before or even worked it out for myself.

This was really really good! I did add a couple tablespoons red pesto to the sauce but I hardly think it needed it. Amazing how much flavor can come from so few ingredients. Will definitely be making this again!

First time trying this recipe.  Super tasty, super easy.  Thank you for sharing!

https://content.jwplatform.com/videos/dbDZaoq9.mp4

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Pan Seared Scallops with Pasta

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