Introduction
Garlic Butter Scallop Pasta is a dish that beautifully combines the delicate flavors of bay scallops with the richness of garlic and butter. Tossed with linguine and topped with a crunchy panko and pine nut mixture, it’s a delightful meal perfect for weeknights or special occasions. This recipe is not only flavorful but also simple to prepare, allowing you to impress your family and friends with ease.
Detailed Ingredients with measures
1/2 cup panko bread crumbs
1/4 cup pine nuts
1 clove garlic
2 Tbsp. butter
1/4 cup grated Parmesan cheese (high quality)
1 tsp. lemon zest
1 lb. linguine
1 cup starchy pasta water (reserved from cooking pasta)
1 lb. bay scallops (the small ones)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 tsp. sea salt
2 cloves garlic
for finishing: high-quality olive oil, flaky sea salt, freshly cracked pepper, red pepper flakes, fresh parsley
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Instructions
In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until just combined. Heat butter in a nonstick skillet over medium heat and toast the breadcrumb mixture for 2-4 minutes, until golden brown. Set aside, and when cool, stir in lemon zest and Parmesan cheese.
Cook pasta in a large pot of salted water according to package instructions to al dente, reserving at least 1 cup of pasta water.
Meanwhile, pat scallops dry with a paper towel. Heat olive oil and butter in a large stainless steel skillet. When hot, add scallops in a single layer, season with sea salt, and cook for about 2-4 minutes, until just cooked through. Add garlic to the skillet and cook until fragrant, about 30 seconds.
Add cooked linguine and about 1/2 cup of the reserved pasta water to the scallop skillet and toss together, adding more pasta water if needed.
Serve pasta in shallow bowls, drizzling with high-quality olive oil. Top with the breadcrumb mixture and season with flaky sea salt, freshly cracked pepper, red pepper flakes, and chopped parsley to taste. Enjoy this savory and comforting dish that is sure to please any palate.
Detailed Directions and Instructions
Prepare Breadcrumb Topping
In a small food processor, pulse together garlic and pine nuts until finely chopped. Add panko bread crumbs and pulse briefly until combined.
Toast Breadcrumb Mixture
Heat 2 tablespoons of butter in a nonstick skillet over medium heat. Add the breadcrumb mixture and toast for 2-4 minutes until it turns golden brown. Set aside to cool, then stir in lemon zest and grated Parmesan cheese.
Cook Linguine
In a large pot, boil salted water and cook the linguine according to package instructions until al dente. Reserve at least 1 cup of the starchy pasta water before draining.
Prepare Scallops
While the pasta is cooking, pat the bay scallops dry with a paper towel. In a large stainless steel skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Cook Scallops
Once the oil and butter are hot, add the scallops in a single layer. Season them with ½ teaspoon of sea salt and cook for 2-4 minutes, until they are just cooked through.
Add Garlic
Add 2 cloves of minced garlic to the skillet with the scallops and cook for an additional 30 seconds until fragrant.
Toss Pasta and Scallops
Add the drained linguine to the skillet along with about ½ cup of the reserved pasta water. Toss the pasta and scallops together, adding more pasta water as needed to create a cohesive sauce.
Serve the Dish
Serve the pasta in shallow bowls. Drizzle with high-quality olive oil and top with the breadcrumb mixture. Season each bowl with flaky sea salt, freshly cracked pepper, a pinch of red pepper flakes, and chopped fresh parsley to taste.
Notes
Cooking Time
The total cooking time for the pasta and scallops is approximately 20-25 minutes.
Cooking Scallops
Be careful not to overcrowd the scallops in the skillet; cook them in batches if necessary to ensure even cooking.
Pasta Water
The starchy pasta water is crucial for creating a smooth sauce; don’t skip reserving it.
Ingredient Quality
Using high-quality ingredients like Parmesan cheese and olive oil will significantly enhance the flavor of the dish.
Storage
Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the scallops.
Cook Techniques
Preparing Breadcrumb Topping
In a small food processor, pulse garlic and pine nuts until finely chopped. Add panko bread crumbs and pulse until mixed. In a nonstick skillet, heat butter over medium heat and toast the breadcrumb mixture until golden brown, about 2-4 minutes. Once cool, stir in lemon zest and Parmesan cheese.
Cooking Pasta
Boil a large pot of salted water and cook linguine according to package instructions until al dente. Reserve at least 1 cup of starchy pasta water before draining.
Cooking Scallops
Pat the bay scallops dry with a paper towel. Heat olive oil and butter in a large stainless steel skillet over medium heat until hot. Add the scallops in a single layer, season with sea salt, and cook for 2-4 minutes until just cooked through. Add minced garlic and sauté until fragrant, about 30 seconds.
Tossing Ingredients Together
After the scallops are cooked, add the cooked linguine to the skillet along with approximately 1/2 cup of the reserved pasta water. Toss everything to combine, adding more water if necessary to achieve the desired consistency.
Serving the Dish
Serve the pasta in shallow bowls. Drizzle with high-quality olive oil, then top with the breadcrumb mixture. Season with flaky sea salt, freshly cracked pepper, red pepper flakes, and chopped parsley to taste.
FAQ
Can I substitute bay scallops with sea scallops?
Yes, you can substitute bay scallops with sea scallops, but keep in mind that sea scallops are larger and may require a longer cooking time.
How do I know when the scallops are done cooking?
Scallops should be opaque and slightly firm to the touch when fully cooked. They will also have a golden crust on the outside if seared properly.
What can I use instead of pine nuts?
You can substitute pine nuts with other nuts such as walnuts, almonds, or even sunflower seeds, depending on your preference.
How can I make the dish gluten-free?
To make this dish gluten-free, use gluten-free pasta and ensure that the panko bread crumbs are also gluten-free.
Can I prepare the breadcrumb topping in advance?
Yes, you can prepare the breadcrumb topping ahead of time. Store it in an airtight container at room temperature until ready to use.
Conclusion
The Garlic Butter Scallop Pasta is a delightful and elegant dish that combines the sweet, delicate flavor of scallops with the richness of garlic and butter, all tossed with al dente linguine. The crispy panko and pine nut topping adds a wonderful texture, making it not only visually appealing but also satisfying to the palate. Whether for a special occasion or a cozy dinner at home, this pasta dish is sure to impress.
Seafood Linguine
Replace scallops with shrimp for a classic seafood linguine that still offers a burst of ocean flavor.
Pesto Chicken Pasta
Swap out the scallops for diced grilled chicken and add a fresh basil pesto for a herbaceous twist.
Mushroom Garlic Pasta
For a vegetarian option, sauté assorted mushrooms with garlic and substitute the scallops for a hearty, umami-rich dish.
Lemon and Asparagus Fettuccine
Incorporate blanched asparagus and additional lemon juice and zest for a refreshing, tangy pasta dish.
Spinach and Ricotta Ravioli
Use spinach and ricotta stuffed ravioli along with a garlic butter sauce to maintain the indulgent but light feel of the original recipe.