Pan-Seared Scallops with Lemon Butter Sauce and Pasta!

Pan-Seared Scallops with Lemon Butter Sauce and Pasta

This dish combines sweet, tender scallops with a rich lemon butter sauce, served over pasta for a luxurious yet simple meal. Below is the full recipe, along with a few common questions you might have.

Ingredients:

For the Scallops:

• 1 lb (about 450g) sea scallops, patted dry

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• Salt and pepper, to taste

For the Lemon Butter Sauce:

• 4 tbsp unsalted butter

• 3 cloves garlic, minced

• Juice of 1 lemon (about 2-3 tbsp)

• Zest of 1 lemon

• 1/4 cup dry white wine (optional)

• 1/4 cup heavy cream (optional for a richer sauce)

• Salt and pepper, to taste

• 2 tbsp fresh parsley, chopped

For the Pasta:

• 8 oz (about 225g) spaghetti, fettuccine, or linguine

• Salt (for pasta water)

• 1 tbsp olive oil (optional, for tossing the pasta)

Instructions:

1. Prepare the Pasta:

   • Bring a large pot of salted water to a boil.

   • Cook the pasta according to the package instructions until al dente.

   • Drain the pasta, reserving about 1/2 cup of pasta water. Drizzle a little olive oil over the pasta to prevent sticking if you’re not using it immediately.

2. Cook the Scallops:

   • Pat the scallops dry with paper towels—this helps them sear properly.

   • Season both sides of the scallops with salt and pepper.

   • Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

   • When the pan is hot, add the scallops in a single layer. Avoid overcrowding—work in batches if necessary.

   • Sear the scallops for about 2-3 minutes on the first side without moving them, until a golden crust forms. Flip and cook for another 1-2 minutes on the other side.

   • Once cooked, remove the scallops from the skillet and set them aside. Keep them warm by covering with foil.

3. Make the Lemon Butter Sauce:

   • In the same skillet, lower the heat to medium. Add 4 tablespoons of butter.

   • Once the butter melts, add the minced garlic and cook for 1 minute until fragrant.

   • Stir in the white wine (if using) and lemon juice, scraping up any browned bits from the bottom of the pan.

   • Let the wine cook off for 1-2 minutes.

   • If you want a creamier sauce, add the heavy cream and let it simmer for an additional 2 minutes to thicken.

   • Season with salt and pepper to taste.

   • Stir in the lemon zest and chopped parsley.

4. Toss Pasta and Scallops:

   • Add the cooked pasta to the skillet with the lemon butter sauce. Toss to coat the pasta in the sauce. If the sauce is too thick, you can add a little of the reserved pasta water to loosen it.

   • Gently stir the scallops back into the pan and heat through for another minute.

   • Taste and adjust seasoning if necessary.

5. Serve:

   • Plate the pasta and top with the seared scallops. Garnish with extra parsley and lemon wedges if desired.

FAQs:

1. Can I use frozen scallops?

Yes, you can use frozen scallops. Be sure to thaw them thoroughly in the refrigerator (not at room temperature), then pat them dry before cooking. They may not sear as well as fresh scallops but should still work fine.

2. What kind of pasta is best for this recipe?

Spaghetti, linguine, or fettuccine are all great choices. You can use any long pasta that you enjoy, as the sauce clings beautifully to these types.

3. Can I make the sauce without wine?

Yes! You can simply substitute the wine with additional lemon juice or a little chicken or vegetable broth. It will still have a rich, tangy flavor.

4. Can I add vegetables to this dish?

Absolutely! Asparagus, spinach, or even a handful of cherry tomatoes would pair well with this recipe. You can sauté them in the same pan after cooking the scallops for added flavor.

5. How do I prevent the scallops from being overcooked?

Scallops cook very quickly. Once they’ve formed a golden crust on each side, they are done. Overcooking will make them tough and rubbery, so it’s essential to monitor them closely.

6. How can I store leftovers?

Store any leftover scallops and pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a little extra butter or cream to refresh the sauce.