Pan-Seared Scallops with Lemon Butter Pasta Recipe for a Gourmet Meal
Tender, golden scallops served over a bed of pasta tossed in a bright lemon butter sauce.
Ingredients
Scale
- 1lb large sea scallops, patted dry
- 8 ozlinguine or spaghetti
- 4 tbspunsalted butter, divided
- 2cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cupfresh parsley, chopped
- Salt and black pepper to taste
- 2 tbspolive oil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
- Season scallops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add 2 tbsp butter and garlic to the skillet, sauté until fragrant (about 1 minute). Stir in lemon zest, lemon juice, and remaining butter until melted.
- Add drained pasta to the skillet along with reserved pasta water. Toss to coat, then stir in parsley. Season with salt and pepper.
- Divide pasta among plates, top with scallops, and serve immediately.
Notes
You can customize the seasonings to taste.