Introduction
Transform ordinary weeknight dinner into a restaurant-worthy experience with this Garlic Lemon Scallops with Pasta recipe! This dish is surprisingly easy to make, using ingredients you probably already have in your pantry. Get ready to impress your family with this delightful, flavorful meal that’s ready in under 30 minutes!
Why This Works
This recipe is a winner because it’s a perfect balance of bright, zesty lemon, savory garlic, and the sweet, tender scallops. The pasta provides a hearty base, and the whole thing comes together quickly, making it ideal for busy weeknights. Plus, it’s easily adaptable to your taste and what you have on hand!
Key Ingredients
- 🍋 1 lemon, zested and juiced
- 🧄 4 cloves garlic, minced
- 🧈 2 tablespoons butter
- 🍝 1 pound pasta (linguine or fettuccine recommended)
- 🦪 1 pound sea scallops, patted dry
- 🌿 1/4 cup chopped fresh parsley
- 🧂 Salt and freshly ground black pepper to taste
- 🧀 1/4 cup grated Parmesan cheese (optional)
Instructions
1️⃣ Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2️⃣ Sauté Garlic and Butter: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
3️⃣ Cook the Scallops: Add the dried scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan; cook in batches if necessary.
4️⃣ Add Lemon and Pasta: Add the lemon zest, lemon juice, and cooked pasta to the skillet. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
5️⃣ Serve: Stir in the fresh parsley and Parmesan cheese (if using). Season with salt and pepper to taste. Serve immediately and enjoy!
Handy Tips
- Patting the scallops dry is crucial for achieving a nice sear.
- Don’t overcook the scallops; they’ll become tough.
- Taste and adjust seasoning as needed. A pinch of red pepper flakes adds a nice kick!
Heat Control
Medium heat is key for this recipe. Low heat will result in undercooked scallops, while high heat can burn the garlic and scallops before they’re cooked through. Keep a close eye on the pan!
Crunch Factor
While this recipe focuses on tender scallops and pasta, you can add a little crunch by toasting some pine nuts or breadcrumbs and sprinkling them over the finished dish.
Pro Kitchen Tricks
- For extra flavor, marinate the scallops in a mixture of lemon juice, garlic, and olive oil for 30 minutes before cooking.
- Use a high-quality extra virgin olive oil for a richer flavor.
- Add a splash of white wine to the skillet with the garlic for an extra layer of depth.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the liquid, so you might need to add a little extra pasta water or broth when reheating.
Gift Packaging Ideas
This dish is perfect for a dinner party! You could package individual portions in elegant disposable containers, tied with a ribbon, or present the entire dish in a beautiful serving bowl.
Flavor Variations
🌟 Spicy Scallops: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the skillet with the garlic.
🌟 Herb Infusion: Experiment with different fresh herbs like thyme, oregano, or basil.
🌟 Creamy Lemon Sauce: Stir in a dollop of heavy cream or crème fraîche at the end for a richer sauce.
🌟 Sun-Dried Tomato Twist: Add a handful of chopped sun-dried tomatoes to the skillet with the pasta for a burst of umami flavor.
Troubleshooting
- Tough Scallops: Overcooked scallops are tough. Cook them for shorter periods and check for doneness frequently.
- Dry Pasta: If the pasta is too dry, add more pasta water until you reach your desired consistency.
- Burnt Garlic: Use medium heat and don’t leave the garlic unattended.
FAQ
- Can I use frozen scallops? Yes, but make sure to thaw them completely and pat them dry before cooking.
- What other types of pasta can I use? Linguine, fettuccine, spaghetti, or even angel hair pasta would work well.
- Can I make this ahead of time? It’s best to cook the pasta and scallops fresh, but you can prepare the lemon garlic sauce ahead of time and store it separately in the refrigerator.
- What if I don’t have fresh parsley? Dried parsley can be substituted, but use about 1/4 the amount.
- Is this recipe gluten-free? No, unless you use gluten-free pasta.
Conclusion
This Garlic Lemon Scallops with Pasta recipe is a simple yet elegant dish that’s sure to become a family favorite. It’s quick, easy, and bursting with flavor. Give it a try, and don’t forget to share your pictures and reviews on RateMyRecipes.com! Enjoy!
Garlic Lemon Scallops: Pasta Perfection for the Family
A delightful pasta dish featuring tender scallops sautu00e9ed in a garlic lemon sauce, perfect for a family dinner.
Ingredients
- 1 pound scallops, cleaned
- 8 ounces linguine pasta
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sautu00e9 until fragrant, about 1 minute.
- Add scallops to the skillet and cook for 2-3 minutes on each side until they are golden brown and opaque. Remove scallops and set aside.
- In the same skillet, add the white wine and lemon juice, scraping up any brown bits from the bottom. Let it simmer for 2 minutes.
- Stir in the heavy cream, lemon zest, and remaining olive oil. Cook for another 2-3 minutes until the sauce thickens slightly.
- Return the scallops to the skillet, add the cooked linguine, and toss everything together until well coated. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve with grated Parmesan cheese.
Tips
- Ensure scallops are not overcrowded in the skillet for even cooking.
- For added flavor, consider marinating scallops in lemon juice and garlic for 30 minutes before cooking.