Lemon Garlic Scallop Pasta Recipe

If you’re craving a dish that tastes like sunshine on a plate, then you have to try this Lemon Garlic Scallop Pasta Recipe. It brings together the briny sweetness of fresh scallops and the bright, zesty punch of lemon with the soothing comfort of linguini all tossed in a garlicky buttery sauce. This recipe is a perfect balance of flavors and textures, ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Every bite feels fresh, vibrant, and simply irresistible.

Ingredients You’ll Need

These ingredients are straightforward but pack a flavorful punch, each one playing an essential role in building the bright and savory profile of this dish. From the tender scallops to aromatic herbs and the zing of lemon, you’ll see how simple components can come together to make a star-worthy dinner.

• ¾ pound linguini: The perfect pasta shape to soak up the luscious lemon garlic sauce.
• 1 pound scallops: Fresh scallops bring a sweet, tender seafood element that’s the heart of the dish.
• Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the natural flavors.
• 1 tablespoon olive oil plus some for drizzling: Adds fruitiness and helps sear the scallops beautifully.
• 3 tablespoons butter divided: Adds richness and helps create that silky sauce texture.
• 4 cloves garlic chopped: Brings that unmistakable garlicky aroma and bite everyone loves.
• 1 large shallot finely chopped: Adds a delicate sweetness and depth to the sauce.
• ½ teaspoon crushed red pepper flakes: Just enough heat to make the flavors pop.
• 4 sprigs fresh thyme leaves removed and chopped: Herbaceous notes elevate the savory elements perfectly.
• 1 cup white wine Sauvignon Blanc: Adds acidity and complexity to the sauce.
• 1 cup seafood stock (chicken stock works too): Deepens the seafood flavor base and adds umami.
• 1 cup fresh basil torn: Gives a burst of freshness and color.
• ½ cup chopped chives: Mild onion flavor that brightens the dish.
• 1 lemon zested and juiced: The star ingredient that adds brightness and balances the richness.

How to Make Lemon Garlic Scallop Pasta Recipe

Step 1: Cook the Linguini

Start by bringing a large pot of salted water to a boil and cook the linguini until al dente according to the package instructions. This ensures your pasta has just the right bite to perfectly complement the tender scallops and silky sauce. Drain the pasta, reserving a cup of the pasta water to adjust the sauce later if needed.

Step 2: Prepare and Sear the Scallops

Pat the scallops dry with paper towels, seasoning them generously with kosher salt and freshly ground black pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add scallops in a single layer and sear for about 2 minutes on each side until they develop a golden crust but remain tender inside. Remove scallops and set aside, leaving any browned bits in the pan for flavor.

Step 3: Build the Flavor Base

Reduce the heat to medium and add the remaining butter to the skillet. Toss in the chopped garlic, shallot, crushed red pepper flakes, and fresh thyme. Sauté gently for 2-3 minutes until fragrant and translucent, careful not to burn the garlic as that would add bitterness.

Step 4: Deglaze with White Wine and Add Stock

Pour in the cup of white wine and seafood stock, scraping the bottom of the pan to lift all the lovely caramelized bits. Let the liquid reduce by half, intensifying the flavors and creating a rich base for the sauce. This reduction step is crucial for depth and complexity in your Lemon Garlic Scallop Pasta Recipe.

Step 5: Finish the Sauce and Combine

Turn off the heat and stir in the fresh basil, chives, lemon zest, and lemon juice. Add the cooked linguini and toss to coat evenly, adding reserved pasta water little by little if you want the sauce looser. Gently fold in the seared scallops, drizzling a bit more olive oil over to add shine and richness.

How to Serve Lemon Garlic Scallop Pasta Recipe

Garnishes

To make your presentation pop and add an extra layer of flavor, sprinkle some freshly chopped parsley or microgreens over the pasta. A light scattering of grated Parmesan can also bring a nice salty contrast if you enjoy a cheesy touch.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette, enhancing the lemon notes of the main dish. A crusty artisan bread is also great for mopping up any leftover sauce on your plate.

Creative Ways to Present

For a fancy touch, serve the Lemon Garlic Scallop Pasta Recipe in shallow white bowls with a delicate lemon twist on top. Alternatively, pile the pasta high on a large platter and scatter fresh herbs for a family-style meal that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to two days. The scallops and pasta taste best fresh, but you can reheat gently to enjoy again without losing too much flavor or texture.

Freezing

It’s best not to freeze this dish because scallops and pasta can become rubbery when thawed. If you want to save time, freeze the sauce separately without adding pasta or scallops and combine fresh when ready to serve.

Reheating

Reheat gently in a skillet over low heat, adding a splash of water or stock to loosen the sauce as needed. Avoid microwaving as it can dry out the scallops and make the pasta mushy.

FAQs

Can I use frozen scallops for this Lemon Garlic Scallop Pasta Recipe?

Yes, frozen scallops work fine as long as they’re properly thawed and patted dry before cooking. This helps achieve that beautiful sear and prevent excess moisture in the pan.

What type of white wine should I use?

A Sauvignon Blanc is ideal because of its bright acidity and citrus notes, which complement the lemon and seafood perfectly. However, a dry Pinot Grigio or Chardonnay will also work well.

Can I substitute the linguini with another pasta?

Absolutely! Spaghetti, fettuccine, or even angel hair work wonderfully, depending on your preference or what you have on hand.

Is it possible to make this dish dairy-free?

Yes, simply swap the butter with olive oil or a dairy-free margarine. The dish will still be luscious and flavorful thanks to the fresh ingredients and wine reduction.

How do I know when the scallops are perfectly cooked?

When scallops have a golden crust and feel slightly firm but springy to the touch, they are done. Overcooking makes them tough, so aim for a quick sear of about 2 minutes per side.

Final Thoughts

This Lemon Garlic Scallop Pasta Recipe is a delightful way to bring a bright, fresh, and sophisticated seafood meal to your table without any fuss. The combination of tender scallops, zesty lemon, and silky pasta makes it a real crowd-pleaser. I can’t wait for you to try it and share this little taste of coastal sunshine with your friends and family.

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