Imagine a dish that transforms your ordinary dinner into a culinary masterpiece - where golden, perfectly seared scallops meet a zesty lemon-infused pasta that dances with flavor in every single bite. This Pan Seared Scallops with Lemon Pasta recipe is not just a meal; it's a gourmet experience that will make you feel like a professional chef right in your own kitchen. With just 25 minutes of total cooking time, you'll create a restaurant-worthy dish that will impress your family and guests, proving that incredible cuisine doesn't have to be complicated.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb scallops
- 8 oz pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of scallops, 8 oz of spaghetti or linguine, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 lemon (zested and juiced), salt, pepper, and fresh parsley for garnish.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Reserve about ½ cup of pasta cooking water before draining the pasta.
- While the pasta is cooking, pat the scallops dry with paper towels and season them generously with salt and pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the scallops in a single layer, making sure not to overcrowd the pan. You may need to do this in batches if your skillet is not large enough.
- Sear the scallops for about 2-3 minutes on one side without moving them, until they develop a golden-brown crust. Flip the scallops gently using tongs and cook for an additional 2-3 minutes on the other side until they are opaque and cooked through. Remove the scallops from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the reserved pasta cooking water, lemon zest, and lemon juice to the skillet, stirring to combine and deglaze the pan. Allow the mixture to simmer for a minute to reduce slightly.
- Add the drained pasta to the skillet, tossing to coat it in the lemon-garlic sauce. If the pasta seems dry, add a bit more olive oil or pasta water to reach your desired consistency.
- Return the seared scallops to the skillet, gently tossing everything together to combine. Taste and adjust seasoning with salt and pepper as needed.
- To serve, divide the lemon pasta among four plates, top with the seared scallops, and garnish with freshly chopped parsley. Enjoy your delicious Pan Seared Scallops with Lemon Pasta!
Tips
- Always pat scallops completely dry before searing - moisture is the enemy of a perfect golden crust.
- Use a heavy-bottomed skillet and ensure it's hot before adding scallops to achieve that beautiful caramelization.
- Don't overcrowd the pan - cook scallops in batches if necessary to maintain high heat and prevent steaming.
- Cook scallops for only 2-3 minutes per side; they cook quickly and can become rubbery if overdone.
- Reserve pasta water before draining - it's liquid gold for creating a silky, emulsified sauce.
- Use fresh lemon zest and juice for the brightest, most vibrant flavor in your pasta sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
