Ready in 30 minutes and bursting with flavor, this Lemon Garlic Scallop Pasta is one you’ll want to make over and over again! The scallops are quickly pan seared until golden and tossed with the simplest lemon garlic pasta. Simple enough for weeknights, but impressive enough for gatherings!
Scallops are one of those ingredients that need very little manipulation since they’re so good even on their own.
That’s why this simple garlic and lemon pasta is the perfect backdrop for the pan-seared scallops; it really allows the scallops to shine!
Lemon garlic scallop pasta is great for busy weeknights, but also one of my favorites for the Feast of the Seven Fishes alongside clams oreganata and shrimp scampi.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Scallops. I’m using sea scallops for my pasta with scallops but you can use smaller bay scallops if that’s what’s available to you. The cook time will vary depending on the size of the scallops, so be aware of that. You can use fresh or frozen scallops, just be sure to thaw the frozen ones entirely and get them very dry before cooking.
- Capers. I love the brininess capers add to scallops with pasta but be aware that they are quite salty. Be sure to rinse them with cool water before adding to your sauce.
- Stock. I’m using low-sodium chicken stock for this recipe, but you can also use seafood stock if you have it.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Rinse 3 tablespoons of caper, mince 1 large shallot, slice 6 cloves of garlic, slice 2 large lemons, mince 3 tablespoons of flat leaf Italian parsley, and cube 4 tablespoons of cold butter. Bring a large pot of salted water to boil. Pat 1 1/2 pounds of sea scallops very dry with paper towels and season with salt and pepper on both sides.
- Place 1/4 cup of all purpose flour in a bowl and dredge the scallops in the flour, shaking to remove the excess, then place on a parchment paper-lined baking sheet.
- Heat a large pan to medium-high heat with 3 tablespoons of neutral oil and once simmering, add the scallops, flat sides down and do not move.
- Sear the scallops for 1 minute per side or until well browned and work in batches to prevent crowding the pan. Place the seared scallops onto a plate covered with tented foil to stay warm.
- Add 1 pound of linguine or spaghetti to the boiling water and cook until 1 minute less than al dente. Turn the heat in the pan to medium and wipe the pan to remove excess neutral oil. Add 1/4 cup of extra virgin olive oil and the shallots and cook for 1-2 minutes or until the shallots have softened, then add the garlic and cook for an additional 1 minute or until fragrant.
- Add 1/2 teaspoon of crushed red pepper flakes and cook for 30 seconds. Add the capers and 1 cup of dry white wine and turn the heat to high. Reduce the sauce by half while scraping the bottom of the pan with a wooden spoon to dislodge any brown bits.
- Add 2 cups of low-sodium chicken stock to the pan and bring the sauce to a simmer. Once simmering, add the lemon then add the pasta and cook until just al dente.
- Turn off the heat and add the parsley and the butter and toss with the pasta to coat. Taste test and season with salt and pepper if needed. Add the scallops and toss one more time. If the pasta is at all dry, add some pasta water a few ounces at a time and toss again. Serve immediately and enjoy.
Top tips
- Dry the scallops. In order to get a good sear on the scallops, be sure to pat them very dry. Dredging them with flour will also help create a dry surface which will allow them to get a nice sear. Use a nonstick pan and an adequate amount of oil.
- Don’t overcook the scallops. Scallops cook very quickly. The sea scallops I used for this recipe needed only 45-60 seconds per side. Watch carefully when searing to prevent overcooking. I also wait until the very end to add the scallops back to the pasta to avoid overcooking.
- Serve promptly. As with most seafood recipes, lemon garlic scallop pasta is best served immediately.
More seafood pasta recipes you’ll love
If you love seafood pastas as much as I do, give these other recipes a try!
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Lemon Garlic Scallop Pasta
30-minute Lemon Garlic Scallop Pasta combines sea scallops that are pan-seared until golden and al dente pasta tossed with a light and delicious lemon garlic caper sauce. Easy enough for weeknights but a huge hit for holidays!
Ingredients
- 1.5 pounds (680g) sea scallops
- salt and pepper to taste
- 1/4 cup (33g) flour for dusting, discard remainder
- 3 tablespoons (45ml) neutral oil
- 1 pound linguine or spaghetti
- 1/4 cup (60ml) extra virgin olive oil
- 3 tablespoons (27g) capers rinsed
- 1 large shallot minced
- 6 cloves garlic sliced
- 1/2 teaspoon crushed red pepper flakes plus more to taste
- 1 cup (240ml) dry white wine
- 2 cups (480ml) low-sodium chicken stock
- 2 large lemons sliced
- 3 tablespoons minced flat-leaf Italian parsley
- 4 tablespoons (56g) cold butter unsalted and cubed
- 2 cups (480ml) reserved pasta water will most likely not need it all
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. Enjoy!
Notes
- Use a nonstick pan and an adequate amount of oil to sear the scallops. Scallops cook very quickly and can become tough if overcooked.
- Leftovers can be saved for up to three days and can be reheated in the oven at 325f covered until warm or on the stovetop at low heat.
Nutrition
Calories: 605kcal | Carbohydrates: 58.9g | Protein: 27.9g | Fat: 26g | Saturated Fat: 7.5g | Cholesterol: 55mg | Sodium: 321mg | Fiber: 2.5g | Sugar: 2.2g | Calcium: 48mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is a neutral oil…in your garlic lemon scallops?
Hi Kathryn, a netural flavored oil. We use avocado oil but you can also use vegetable or canola.
Great dish. Light & tasty easy to prepare
So happy you enjoyed it, Marie!