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!
Servings: 4
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
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