Go Back
- 8 oz linguine or spaghetti - 12 large sea scallops, patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - ¼ cup fresh parsley, chopped - Salt and pepper to taste - Grated Parmesan cheese (for serving, optional) This dish shines with a few key ingredients. The linguine or spaghetti forms the base of the meal. Choose your favorite pasta type. The sea scallops are the stars, providing a sweet and tender bite. Freshness is key. Unsalted butter gives a rich flavor, while garlic adds depth. The red pepper flakes give a slight kick. Lemon brightens the dish with its zest and juice. Fresh parsley adds color and freshness. Finally, Parmesan cheese adds a savory finish if you choose to include it. You can swap linguine or spaghetti for gluten-free pasta if needed. For scallops, shrimp or chicken can work, but adjust cooking times. Use olive oil instead of butter for a lighter option. If you want more heat, add more red pepper flakes. Fresh herbs like basil can replace parsley for a different flavor. Enjoy experimenting with these options! First, boil a large pot of salted water. Add 8 ounces of linguine or spaghetti. Cook it until it is al dente, following the package directions. This usually takes about 8-10 minutes. Remember to save 1 cup of pasta water before draining the pasta. Set the drained pasta aside in a bowl. While the pasta cooks, get your scallops ready. Use 12 large sea scallops and pat them dry with a paper towel. Season them well with salt and pepper on both sides. This step is key for flavor. Next, heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. When the butter is melted and bubbling, add the scallops. Sear them for about 2-3 minutes on each side. You want them golden brown and opaque in the center. Once done, remove the scallops from the pan and set them aside. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, toss in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté this mixture for about 1 minute. The garlic should smell great but be careful not to burn it. Now, it's time to bring it all together. Add the drained pasta to the skillet with the garlic butter. Pour in the reserved pasta water, along with the juice and zest of 1 lemon. Toss everything well to coat the pasta with the sauce. Now, gently fold in the seared scallops and ¼ cup of chopped parsley. Stir everything together, cooking for an additional minute. Adjust the flavor with salt and pepper if needed. Serve the pasta hot, adding grated Parmesan cheese if you like. Enjoy your meal! When choosing scallops, look for ones that smell clean and fresh. They should have a light ocean scent, not a strong fishy smell. Fresh scallops feel firm and slightly moist. They should also have a shiny, translucent appearance. Avoid scallops that look dull or dry. If possible, buy them from a trusted fish market or a reliable grocery store. Ask the staff when they arrived; fresh is best! Searing scallops gives them a nice golden crust. Start with dry scallops; pat them with a paper towel. This helps them sear better. Heat your skillet until it’s hot. Add butter and wait for it to bubble. Place the scallops in the skillet without crowding. Cook them for about 2-3 minutes on each side. You want them to be golden brown and opaque in the center. Do not move them around too much; let them sit for a good sear! The red pepper flakes add heat, but you can change that. If you like it milder, use less or skip it. You can also try adding black pepper for a different flavor. For a kick, add more red pepper flakes or a dash of hot sauce. Always taste as you go. You want to make it right for your taste buds! {{image_2}} You can switch up the pasta for this dish. Instead of linguine or spaghetti, try fettuccine or penne. These shapes hold sauce well and offer a nice bite. Whole wheat pasta adds fiber and a nutty flavor. For a lighter option, use zucchini noodles or spaghetti squash. These choices keep the dish fresh and fun. Want to make your pasta more exciting? Toss in some veggies! Spinach or cherry tomatoes work great. Add peas for a pop of color and sweetness. For extra protein, mix in shrimp or chicken. If you love heat, add more red pepper flakes or a dash of hot sauce. Each add-in makes your dish unique! If you need a gluten-free dish, swap regular pasta for gluten-free options. Many brands offer rice or corn-based pasta. Check labels to ensure they fit your needs. You can also explore spiralized veggies as a base. This keeps the meal light and flavorful while meeting dietary needs. Store any leftover garlic butter scallop pasta in an airtight container. Let it cool first. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing it. To reheat, place the pasta in a skillet on low heat. Add a splash of water or broth. This helps keep it moist. Stir gently until warm. You can also microwave it. Use a microwave-safe dish and cover it. Heat in short bursts, stirring in between. To freeze, first cool the pasta completely. Then, portion it into freezer-safe bags. Remove excess air and seal tightly. You can freeze it for up to two months. When ready to eat, thaw overnight in the fridge before reheating. Scallops cook quickly. You should sear them for about 2-3 minutes on each side. When they turn golden brown, they are ready. The center should look opaque. Overcooking can make them tough, so watch them closely. Yes, you can use frozen scallops. Just make sure to thaw them fully before cooking. Pat them dry to remove excess moisture. This step helps them sear better and get that nice golden color. You can try many sauces with scallop pasta. A creamy Alfredo or a light lemon butter sauce works well. You could also use a spicy marinara for a kick. Experimenting with different sauces can add fun flavors to your dish. In this blog post, we covered key ingredients for scallop pasta and how to prepare it. I shared tips for selecting fresh scallops and perfecting their sear. You learned about pasta variations and dietary options too. Remember, cooking is all about experimentation. Use these tips to create your own delicious version of scallop pasta. Enjoy your cooking journey and don't hesitate to try new things!

Garlic Butter Scallop Pasta

Indulge in a delicious Garlic Butter Scallop Pasta that's sure to impress! This easy recipe incorporates perfectly seared scallops with a rich garlic butter sauce, tossed with linguine for a delightful meal ready in just 30 minutes. Discover how to elevate your dining experience and satisfy your seafood cravings with every bite. Click through to explore this mouthwatering recipe and bring a taste of the ocean to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

8 oz linguine or spaghetti

12 large sea scallops, patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 lemon, zested and juiced

¼ cup fresh parsley, chopped

Salt and pepper to taste

Grated Parmesan cheese (for serving, optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine or spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Prepare the Scallops: While the pasta cooks, season the scallops with salt and pepper on both sides.

      Sear the Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the scallops. Sear for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops from the pan and set aside.

        Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.

          Combine Ingredients: Add the cooked pasta to the skillet along with the reserved pasta water, lemon juice, and zest. Toss until the pasta is well coated with the garlic butter sauce.

            Add Scallops and Parsley: Gently fold in the seared scallops and chopped parsley, ensuring everything is evenly mixed. Cook for an additional minute until heated through. Adjust seasoning with salt and pepper as needed.

              Serve: Plate the pasta and scallops, making sure to drizzle any remaining sauce from the skillet over the top. Finish with a sprinkle of grated Parmesan cheese, if desired.

                Prep Time: 10 min | Total Time: 30 min | Servings: 2-3