Quick Scallops with Pasta
Cooking quick scallops with pasta is a delightful culinary escape that brings together tender scallops and al dente pasta in a vibrant, garlicky lemon sauce. Perfectly seared and elegantly presented, this dish transforms any meal into a special occasion without the hassle. Ideal for intimate dinners or impressing guests, it’s versatile enough to adapt with seasonal vegetables, ensuring every bite is fresh and flavorful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Seafood
Ingredients
Scale
- 1 pound fresh scallops
- 8 ounces spaghetti or linguine
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preparation: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.
- Sear Scallops: Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper; sear in batches until golden brown, about 2-3 minutes per side. Remove from skillet.
- Add Flavor: Lower heat, add minced garlic to the skillet, stirring until fragrant (about 30 seconds). Squeeze fresh lemon juice into the skillet.
- Combine: Return cooked pasta to the skillet and mix gently with scallops and garlic mixture. Add lemon zest and red pepper flakes for extra flavor.
- Serve: Garnish with chopped parsley before serving warm.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Swap scallops for shrimp or add seasonal veggies like spinach or cherry tomatoes for added nutrition. A splash of white wine can elevate the dish's flavors. Store leftovers in an airtight container for up to two days; reheat gently on low heat.