Ingredients
For the Pasta:
12 oz spaghetti or linguine
Salted water for boiling
For the Scallops:
1 lb sea scallops, patted very dry
Salt and black pepper to taste
1 tablespoon olive oil
For the Garlic Butter Sauce:
4 tablespoons unsalted butter
5 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1 tablespoon fresh lemon juice
1/4 cup reserved pasta water
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
Instructions
Cook the Pasta
Bring salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water before draining.
Prepare the Scallops
Pat scallops dry with paper towels. Season with salt and pepper.
Sear the Scallops
Heat olive oil in a skillet over medium-high heat. Add scallops in a single layer and cook 2 minutes per side until golden brown. Remove and set aside.
Make the Sauce
Lower heat to medium. Add butter to the same skillet. Stir in garlic and cook 30 seconds until fragrant. Add red pepper flakes if using.
Deglaze the Pan
Pour in white wine or broth and simmer 2 minutes. Stir in lemon juice and pasta water.
Combine
Add drained pasta to skillet and toss until coated. Stir in Parmesan cheese, parsley, and lemon zest.
Finish
Return scallops to the pan gently. Toss lightly or place scallops on top before serving.
Notes
Cooking Tips
- Dry scallops well before searing for the best golden crust.
- Avoid overcrowding the pan. Cook in batches if needed.
- Use fresh garlic for the richest flavor.
- Reserve pasta water—it helps create a silky sauce.
- Don’t overcook scallops; they become rubbery quickly.
Variations
- Creamy Version: Add 1/3 cup heavy cream to the sauce.
- Spicy Garlic Butter: Increase red pepper flakes.
- Veggie Boost: Add spinach, cherry tomatoes, or asparagus.
- Herb Twist: Use basil or chives instead of parsley.
- Low-Carb Option: Serve over zucchini noodles instead of pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g