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Lemon Garlic Scallop Pasta Recipe

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4.2 from 78 reviews

This Lemon Garlic Scallop Pasta is a delightful and elegant dish combining succulent seared scallops with a zesty lemon-garlic butter sauce, tossed with linguini pasta and fresh herbs. Perfect for a special dinner or a weekend treat, this recipe balances rich seafood flavors with bright, fresh notes of lemon and basil for a satisfying and flavorful meal.

Ingredients

Pasta

  • ¾ pound linguini

Seafood

  • 1 pound scallops

Seasonings & Herbs

  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, chopped
  • 1 large shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 4 sprigs fresh thyme, leaves removed and chopped
  • 1 cup fresh basil, torn
  • ½ cup chopped chives
  • 1 lemon, zested and juiced

Liquids & Fats

  • 1 tablespoon olive oil plus extra for drizzling
  • 3 tablespoons butter, divided
  • 1 cup white wine Sauvignon Blanc
  • 1 cup seafood stock (chicken stock can be used as substitute)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  2. Prepare scallops: Pat the scallops dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper to ensure a good sear.
  3. Sear scallops: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add scallops and sear without moving them for about 2-3 minutes on each side until golden brown and cooked through. Remove scallops and set aside.
  4. Sauté aromatics: To the same skillet, add the remaining 2 tablespoons butter. Once melted, add the chopped garlic, shallot, crushed red pepper flakes, and thyme. Cook for 2-3 minutes until fragrant and the shallots are translucent.
  5. Deglaze pan: Pour in the white wine and seafood stock, scraping the bottom of the pan to loosen any browned bits. Let the sauce simmer for 4-5 minutes to reduce slightly and concentrate the flavors.
  6. Add herbs and lemon: Stir in the torn basil, chopped chives, lemon zest, and lemon juice. Adjust seasoning with salt and pepper if needed.
  7. Toss pasta: Return the linguini to the skillet and toss thoroughly with the sauce, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
  8. Combine scallops: Gently fold in the seared scallops into the pasta mixture to warm them through without overcooking.
  9. Serve: Plate the pasta and scallops, drizzle with a little extra olive oil, and garnish with additional fresh herbs or lemon zest if desired. Serve immediately for the best flavor and texture.

Notes

  • Patting the scallops dry is essential for a perfect sear, preventing them from steaming.
  • If you prefer a non-alcoholic option, substitute white wine with additional seafood or chicken stock and a splash of lemon juice.
  • Reserve some pasta water to help loosen the sauce and bind it to the linguini for a smoother texture.
  • For variation, you can add a pinch of red pepper for heat or substitute thyme with tarragon for a different herbal flavor.
  • This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Find it online: https://justsosavory.com/lemon-garlic-scallop-pasta-recipe/