Panseared Scallops with Lemongarlic Pasta
Recipe Introduction
Quick Hook
Ever crave that fancy restaurant feel at home? This scallops pasta recipe delivers! It's got a burst of lemon, garlic, and perfectly seared scallops. Honestly, it's chef's kiss .
Brief Overview
This dish is like a mini Italian vacation. It captures the essence of coastal pasta dishes . It's medium difficulty, takes about 35 minutes, and serves two lucky people.
It's a pan seared scallops recipe meets a classic linguine.
Main Benefits
Scallops are packed with protein and good stuff. Make this easy scallops pasta recipe for a romantic date night or impress your mates.
This gourmet scallops pasta dish tastes like you spent hours in the kitchen.
Ready for some culinary magic? Let's dive into the ingredients for this restaurant quality pasta at home.
Ingredients for Your Weeknight Scallops Pasta
Let's get the squad together. For the scallops, you will need 1 pound of sea scallops, patted dry. Moisture is the enemy and you'll thank me for it later.
Grab 1 tablespoon of olive oil, 1 tablespoon of unsalted butter. Season it with 1/4 teaspoon of sea salt and pepper, plus a pinch of red pepper flakes if you are feeling spicy
Next, let's grab the pasta stuff. We're gonna use 8 ounces of linguine or spaghetti, your call. You will need 2 tablespoons of olive oil and 3 minced garlic cloves.
Get a 1/4 cup of dry white wine like Sauvignon Blanc and a 1/4 cup of fresh lemon juice. It is optional but add 1/4 cup of heavy cream.
Finally, 1/4 cup of chopped parsley and parmesan cheese, salt, pepper, and 1 tablespoon of that pasta water, trust me!
This seafood pasta recipe will become a new favourite. You're getting closer to that amazing pasta with scallops white wine sauce . Are you ready to begin?
Ingredients & Equipment for your Gourmet Scallops Pasta
So, you fancy whipping up some easy scallops pasta recipe ? Ace! Let's dive into what you'll need for this delicious pan seared scallops recipe .
Honestly, even thinking about this dish makes my mouth water.
Main Ingredients
Here's the lowdown on what goes into creating this seafood pasta recipes masterpiece:
- 1 pound ( 450g ) Sea Scallops, pat them completely dry. The drier, the better sear! Quality is key. Look for scallops that smell fresh and not too fishy.
- 1 tablespoon ( 15ml ) Olive Oil
- 1 tablespoon ( 14g ) Unsalted Butter
- 1/4 teaspoon ( 1.5g ) Sea Salt, or to your liking, mind you.
- 1/4 teaspoon ( 1.5g ) Black Pepper, freshly ground it makes a difference!
- Pinch of Red Pepper Flakes (optional, for a cheeky kick)
- 8 ounces ( 225g ) Linguine or Spaghetti. I'm a linguine kinda gal for this lemon garlic pasta with scallops , but each to their own.
- 2 tablespoons ( 30ml ) Olive Oil
- 3 cloves Garlic, minced. Fresh is best, trust me.
- 1/4 cup ( 60ml ) Dry White Wine (Sauvignon Blanc or Pinot Grigio are fab choices).
- 1/4 cup ( 60ml ) Fresh Lemon Juice.
- 1/4 cup ( 60ml ) Heavy Cream (optional, if you're feeling extra decadent. Pasta with scallops white wine sauce can be creamy or light)
- 1/4 cup ( 25g ) Fresh Parsley, chopped.
- 1/4 cup ( 25g ) Parmesan Cheese, grated, plus more for serving. You know you want extra.
- 1 Tablespoon (15 ml) of reserved pasta water
Seasoning Notes
Let's talk flavour. Coastal pasta dishes are all about that fresh, zingy vibe, right?
- Garlic + Lemon = A match made in heaven. It's the base for our weeknight scallops pasta .
- White Wine: Adds depth and a subtle sweetness. If you're not boozing, use chicken broth instead.
- Red pepper flakes: Add a little bit of zing to enhance all the flavours.
Equipment Needed
Right, you won't need loads of fancy kit for this. Keep it simple:
- Large Skillet (cast iron or stainless steel is ideal)
- Large Pot
- Colander
- Tongs
If you don't have a cast iron skillet, a regular frying pan will do. Just make sure it gets nice and hot.
You can also use a big spoon instead of tongs. Don't sweat it, this restaurant quality pasta at home is totally doable!
Pan-Seared Scallops with Lemon Garlic Pasta: A Coastal Delight
Fancy bringing that holiday feeling home? This easy scallops pasta recipe is the ticket. We're talking restaurant quality pasta at home , my friend.
Seriously, picture yourself by the sea. This coastal pasta dishes brings the sunshine to your dinner table!
Prep Steps: Getting Your Ducks in a Row
First, the mise en place is vital. Chop your parsley. Mince that garlic. Get the scallops bone dry . Honestly, this is how to nail any pan seared scallops recipe .
No one likes soggy scallops!
Safety Note: Always use tongs when searing. Hot oil and water DO NOT mix! I once splashed myself and ended up looking like a Dalmatian for a week. Not ideal.
step-by-step: Scallops Pasta Perfection
- Cook 8 ounces (225g) linguine until al dente . Save 1 Tablespoon (15 ml) of that starchy pasta water it's liquid gold!
- Pat 1 pound (450g) scallops completely dry. Season with salt, pepper, and optional red pepper flakes.
- Sear scallops in hot oil and butter for 2- 3 minutes per side. They should be a beautiful golden brown.
- Sauté 3 minced garlic cloves in the same pan. Watch it like a hawk. Burnt garlic is tragic!
- Deglaze with 1/4 cup (60ml) white wine. Let it reduce slightly. Then add 1/4 cup (60ml) lemon juice and optional cream.
- Toss cooked pasta with the sauce, using pasta water to adjust consistency. Stir in parsley and Parmesan.
- Serve immediately, topping with the glorious seared scallops. Serve.
Pro Tips: Level Up Your Scallops Pasta
- High Heat, Fast Sear: Don't be shy with the heat. You want a good crust on those scallops.
- Avoid Overcrowding: Sear in batches to maintain pan temperature. Patience is a virtue.
- make-ahead Magic: The lemon garlic sauce can be made a day in advance. Genius! Also the pasta with scallops white wine sauce is best to be served immediately for a great tasty experience. You know, trying to impress people with food can be a nightmare. But this weeknight scallops pasta is pretty much foolproof. This is way beyond your average seafood pasta recipes ! You'll soon be creating a gourmet scallops pasta dish.
Recipe Notes: Little Secrets for Perfect Scallops Pasta
Alright, let's talk about the nitty gritty. This easy scallops pasta recipe is pretty straightforward, but a few insider tips can elevate it from "nice" to "Oh my gosh, this is incredible!" Trust me, I've been there.
Serving Suggestions: Plating and Presentation
Right, picture this. You've made this glorious pan seared scallops recipe . Don't just chuck it on a plate. Presentation is key! Twirl the scallops linguine into a neat pile.
Place those perfectly seared scallops on top like little jewels. A sprinkle of fresh parsley and a lemon wedge? Chef's kiss! Serve it with a crisp side salad.
Maybe some garlic bread, for the carb lovers out there. A chilled Sauvignon Blanc completes this gourmet scallops pasta .
Storage Tips: Keeping the Flavor Alive
Leftovers? What leftovers? Honestly, this weeknight scallops pasta is so good, it rarely lasts! But, if you do have some, refrigerate it ASAP.
Use an airtight container. It'll keep for about 2 days. Freezing isn't ideal as scallops can get rubbery. Reheat gently in a pan with a splash of water.
This prevents it from drying out. Honestly, it's best fresh, though! Reheating won't be the same as the restaurant quality pasta at home that you cooked.
Variations: Adapting for Every Palate
Want to mix it up a bit? No problem! For a gluten-free version, use your favorite gluten-free pasta. Boom, done! Try swapping the lemon garlic pasta with scallops sauce for a creamy pesto.
For a lighter dish, skip the heavy cream. You can also use half and-half for the sauce. It still adds creaminess but cuts down on the richness.
If you're feeling adventurous, try adding some seasonal veggies. Asparagus in spring, roasted butternut squash in autumn. You know?
Nutrition Basics: Goodness in Every Bite
Let's keep it real, we're here for flavor. Still, it's good to know what you're eating. This seafood pasta recipes packs a punch of protein from the scallops.
Also, it contains healthy fats from olive oil. All those ingredients are good for you. It is also rich in Carbohydrates due to the pasta used.
It is estimated that each serving contains around 650-750 calories.
So there you have it. A recipe for awesome scallops pasta with white wine sauce . Don't be afraid to experiment and make it your own.
You've got this! Enjoy creating your own coastal pasta dishes!
Frequently Asked Questions
Why aren't my scallops searing properly? They're just steaming!
Ah, the age-old scallop conundrum! The key to a beautiful sear is to make sure your scallops are bone dry before they hit the pan. Pat them down firmly with paper towels like you're blotting away their troubles. Also, don't overcrowd the pan; give each scallop its own space to brown properly.
Think of it like trying to get on the tube at rush hour; nobody likes being squished!
Can I use frozen scallops for this scallops pasta recipe?
You absolutely can! Just be sure to thaw them completely in the fridge overnight. Once thawed, pat them really dry even more so than fresh scallops. Frozen scallops tend to release more moisture, so this step is crucial for achieving that lovely golden crust.
I always keep a bag in the freezer for a quick mid-week treat!
What's the best type of pasta to use with scallops?
Linguine and spaghetti are classic choices that work brilliantly because they're great at clinging to the sauce. However, don't be afraid to experiment! Something like fettuccine or even a short pasta shape like penne would also be delicious.
Really, it comes down to personal preference there's no hard and fast rule. Choose what you fancy!
How do I store leftover scallops pasta? Can I reheat it?
Leftover scallops pasta is best stored in an airtight container in the fridge. It will last for up to 2 days. When reheating, add a splash of water or white wine to the pasta to prevent it from drying out. Gently reheat in a pan over low heat, or in the microwave.
Be careful not to overcook the scallops during reheating, as they can become rubbery. Also consider storing the sauce and the scallops separately, that way the scallops don't become rubbery.
Can I make this scallops pasta dish vegetarian?
While the star of the show is definitely the scallops, you can adapt the recipe to be vegetarian. Simply omit the scallops and consider adding some pan-fried mushrooms or artichoke hearts to the pasta for a similar savory flavor and texture. The lemon garlic sauce is delicious on its own with the pasta and vegetables.
You could also add some vegetarian friendly Parmesan alternative. This is a fantastic way to bring that same level of depth into the dish.
Is there anything else I could add to the lemon garlic sauce?
Absolutely! Some fresh herbs like basil, oregano, or thyme would add a lovely aromatic touch. A pinch of red pepper flakes provides a delightful warmth. For a richer flavor, consider adding sun-dried tomatoes or a dollop of mascarpone cheese at the very end. This will add a different but tasty touch!
Panseared Scallops With Lemongarlic Pasta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650-750 |
|---|---|
| Fat | 30-40g |
| Fiber | 0g |
