My Kitchen, Your Table
Hello, my dear. Come sit. Let’s talk about a wonderful dinner. We are making a lemon garlic scallop pasta. It is a perfect weeknight seafood dinner.
It feels fancy but is so simple. You cook everything in one pan. I love recipes like this. They make you feel like a chef without the fuss. What is your favorite quick meal to make?
The Secret to Perfect Scallops
First, we must talk about our star. The sea scallops. The big trick is to pat them very dry. I use paper towels. This is the most important step for pan seared scallops.
Why does this matter? Wet scallops will steam, not sear. We want a lovely golden crust. A little flour helps with that. My grandson learned this. He was so proud of his perfect scallops. I still laugh at his happy dance.
A Sauce Full of Sunshine
After the scallops are done, we make the magic. Into that same pan goes garlic, shallots, and a pinch of red pepper. Doesn’t that smell amazing? Then we add wine, stock, and lemon slices.
This lemon garlic caper sauce is so bright. The capers add a little salty pop. *Fun fact: Capers are actually flower buds!* This sauce is why I love seafood pasta recipes. It is light but full of flavor.
Bringing It All Together
Your pasta cooks while you make the sauce. We add it right to the pan. The pasta soaks up all that lovely lemon garlic flavor. A bit of cold butter makes it silky.
Then, we gently add our scallops back. Toss it once. That’s it! You have an easy scallop pasta in about 30 minutes. Why does this matter? A good meal brings people together. It does not need to take all day.
A Dish for Any Night
This scallop pasta recipe is so flexible. It is just right for a busy Tuesday. But it is also special. Some families serve it for the Feast of the Seven Fishes. It is that good.
Learning how to cook sea scallops opens many doors. You can use this method for other dishes. Do you have a family tradition that includes a special seafood dish? I would love to hear about it. Tell me, what is the first thing you will smell when you make this?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sea scallops | 1.5 pounds (680g) | |
| Salt and pepper | to taste | |
| Flour | 1/4 cup (33g) | For dusting, discard remainder |
| Neutral oil | 3 tablespoons (45ml) | |
| Linguine or spaghetti | 1 pound | |
| Extra virgin olive oil | 1/4 cup (60ml) | |
| Capers | 3 tablespoons (27g) | Rinsed |
| Shallot | 1 large | Minced |
| Garlic | 6 cloves | Sliced |
| Crushed red pepper flakes | 1/2 teaspoon | Plus more to taste |
| Dry white wine | 1 cup (240ml) | |
| Low-sodium chicken stock | 2 cups (480ml) | |
| Lemons | 2 large | Sliced |
| Flat-leaf Italian parsley | 3 tablespoons | Minced |
| Butter, unsalted | 4 tablespoons (56g) | Cold and cubed |
| Reserved pasta water | 2 cups (480ml) | Will most likely not need it all |
Instructions
Step 1: First, get your pasta water boiling. Salt it well, like the sea. Now, pat your scallops very dry. This is the secret for perfect pan seared scallops. A dry scallop gets a beautiful golden crust. Doesn’t that sound good?
Step 2: Lightly dust those dry scallops with flour. Shake off the extra. Heat oil in your pan until it shimmers. Carefully add the scallops. Don’t move them! Let them get a nice sear for about a minute per side. (A hot pan is your best friend here.)
Step 3: Now, cook your pasta. Stop one minute early. It will finish in the sauce. In the same pan, cook shallots and garlic in olive oil. Your kitchen will smell amazing. This starts our lemon garlic caper sauce. What’s your favorite kitchen smell? Share below!
Step 4: Add red pepper flakes and capers. Pour in the white wine. Let it bubble and reduce by half. Scrape up all those tasty brown bits. Add the chicken stock and lemon slices. Let it all simmer together happily.
Step 5: Add the pasta right into the sauce. Let it cook that last minute. Turn off the heat. Stir in the cold butter and parsley. This makes the sauce silky. Finally, gently add your beautiful scallops back in. Toss once and serve your easy scallop pasta immediately!
Creative Twists
Swap the pasta for zucchini noodles for a lighter meal. Use fresh dill instead of parsley for a different herby kick. Add a handful of spinach to the sauce for a pop of green. Which one would you try first? Comment below!Serving & Pairing Ideas
This lemon garlic scallop pasta is a feast on its own. For a simple side, try a crisp green salad. A loaf of crusty bread is perfect for soaking up the delicious sauce. You could also sprinkle on extra parsley or red pepper flakes. This makes a wonderful weeknight seafood dinner feel special. Which would you choose tonight?
Keeping Your Lemon Garlic Scallop Pasta Fresh
This easy scallop pasta is best eaten right away. But life happens. To store it, let it cool first. Then put it in a sealed container in the fridge. It will keep for two days. You can freeze it for one month, but the pasta may soften.
I remember my first seafood pasta. I left it out too long. What a waste. Now I cool it quickly. This keeps everyone safe and saves good food. Batch cooking this recipe is smart for busy nights. Just cook the scallops fresh each time for the best texture.
To reheat, use a pan with a splash of water. Gently warm it on the stove. The microwave can make scallops rubbery. Storing food well means less stress and more tasty meals. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Scallop Pasta Problems
Even easy recipes can have hiccups. First, soggy scallops. Always pat them very dry before cooking. This gives you perfect pan seared scallops. I once forgot this step. My scallops steamed instead of getting a nice crust.
Second, a sauce that is too thin. Your sauce needs to simmer to thicken. Do not rush this step. Let it reduce properly. Third, pasta that is too soft. Always boil it for one minute less than the package says. It will finish cooking in the sauce.
Fixing these issues builds your cooking confidence. It also makes the flavors in your seafood pasta recipes shine. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to cook scallops for pasta?
The best way is to pan sear them. First, pat the sea scallops very dry. Then season them and dust with a little flour. Heat oil in a hot pan. Cook the scallops without moving them for one minute per side. This gives a golden crust. It keeps them tender inside for your scallop pasta recipe.
Can I use frozen scallops for lemon garlic pasta?
Yes, you can use frozen scallops. Thaw them slowly in your fridge overnight. This is key. Then pat them completely dry before cooking. If they are wet, they will not brown well. This method helps make a great weeknight seafood dinner without a special trip to the store.
What kind of pasta goes best with scallops?
Long, thin pasta like linguine or spaghetti works best. The shape holds the lovely lemon garlic caper sauce perfectly. It twirls easily with a forkful of scallop. This classic combo is found in many Italian seafood pasta recipes. It makes for a beautiful and easy scallop pasta presentation.
How do you make a creamy lemon garlic sauce for scallops?
This sauce is not creamy with dairy. It gets rich from butter and pasta water. After reducing wine and stock, you add cold butter. Toss it with the pasta and a little starchy pasta water. It creates a silky, glossy sauce that coats everything. It is a light but luxurious finish for lemon garlic scallop pasta.
What can I use instead of white wine in scallop pasta?
Use more chicken stock with a squeeze of lemon juice. The lemon brightens the stock like wine does. You could also use a light vinegar. Just a small splash will do. This swap keeps your 30 minute pasta recipe on track. You do not need a special ingredient for great flavor.
How do you prevent scallops from becoming rubbery?
Do not overcook them. Scallops cook very fast. Sear them for just one minute per side in a hot pan. Then remove them from the heat. They will finish warming when added back to the pasta. This is the most important tip for how to cook sea scallops perfectly every single time.
Which tip will you try first?
A Note from My Kitchen to Yours
I hope you love this lemon garlic scallop pasta. It feels special but is simple enough for any night. *Fun fact: This dish is a modern take on a classic Feast of the Seven Fishes recipe.* It brings a little celebration to your table.
I would love to hear about your cooking adventure. Did your family enjoy it? What little changes did you make? Your stories are my favorite thing to read. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Elena Rutherford
Lemon Garlic Scallop Pasta
Description
A luxurious and flavorful pasta dish featuring perfectly seared scallops in a bright lemon garlic white wine sauce.
Ingredients
Instructions
- Bring a large pot of salted water to boil.
- Pat the scallops very dry with paper towels. Season with salt and pepper on both sides then dredge the scallops in flour and shake off the excess. Place the scallops on a parchment paper lined baking sheet.
- Heat a large pan to medium-high heat with the neutral oil. Once shimmering, add the scallops flat sides down and do not move. Sear the scallops for 1 minute per side or until well browned. Work in batches if required. Place the seared scallops onto a plate and set aside tented with foil to keep warm.
- At this time boil the pasta to 1 minute less than al dente.
- Turn the heat to medium and wipe down the pan of excess neutral oil and add the extra virgin olive oil along with the shallots. Cook for 1-2 minutes or until softened then add the garlic and cook for another 1 minute or until fragrant.
- Add the hot red pepper flakes and cook for 30 seconds. Add the capers along with the white wine and turn the heat to high. Reduce by half while scraping the pan with a wooden spoon to dislodge any brown bits.
- Add the chicken stock and bring the sauce to a simmer. Once simmering add the lemon slices.
- Add the pasta and cook until just al dente. Turn off the heat and add the parsley and butter. Toss to coat. Taste test and season with salt and pepper as required. Add the scallops and toss one more time. If the pasta is at all dry, add pasta water, a few ounces at a time and toss again. Serve immediately.
Notes
- Ensure scallops are very dry before searing for the best crust. Use a good quality dry white wine for the sauce. The reserved pasta water helps adjust the sauce consistency at the end.