This Lemon Garlic Scallop Pasta is my kind of weeknight magic—fancy enough for company, but quick and easy enough for a Tuesday night when you just need to feel a little fancy yourself. Tender seared scallops nestled into twirly strands of pasta, all tossed in a garlicky, lemon-kissed sauce that gets just the right punch from briny capers and a splash of white wine. It’s rich, zesty, and downright irresistible.
Why You’ll Love This Pasta
- Fast but fabulous – From prep to plate in 30 minutes flat.
- Scallops shine – A simple sauce that enhances, not overpowers.
- Easy elegance – It looks and tastes like a restaurant dish, but it’s surprisingly doable.
Ingredients You’ll Need
- Sea scallops – Go for large sea scallops if you can. Bay scallops work too—just cut down the cook time.
- Garlic & shallots – These give the sauce its aromatic backbone.
- Lemons – You’ll want both slices and juice for brightness.
- Capers – Salty, tangy pops that play beautifully with seafood.
- Pasta – Linguine or spaghetti is perfect for catching all that sauce.
- Dry white wine – Adds depth and acidity (pinot grigio or sauvignon blanc work great).
- Chicken or seafood stock – Either one adds a savory base.
- Butter & parsley – For finishing things off with richness and a hit of freshness.
- Crushed red pepper flakes – Just a little heat to round it out.
Let’s Make Lemon Garlic Scallop Pasta
Prep everything first.
Rinse your capers, mince the shallot and garlic, slice those lemons, and cube some cold butter so it’s ready to go. Bring a large pot of salted water to a boil and pat those scallops really dry—this is key for getting that golden crust.
Coat & sear the scallops.
Lightly dredge your dry scallops in flour, shaking off the excess. Heat some neutral oil in a large pan over medium-high, and once it’s hot, sear the scallops until golden—about 1 minute per side. Don’t crowd the pan; give them room! Set them aside under foil to keep warm.
Start the pasta.
Toss your linguine into the boiling water and cook until it’s just shy of al dente.
Build the sauce.
Wipe out the pan, drop in some olive oil, and sauté the shallots until soft. Add garlic, then red pepper flakes, and cook just until fragrant. Stir in the capers and pour in the wine—crank the heat to reduce it by half and scrape up all those tasty brown bits.
Add stock & lemons.
Stir in the stock and lemon slices, then add your pasta straight into the pan. Let it finish cooking in the sauce for max flavor.
Finish it off.
Turn off the heat, add butter and fresh parsley, and toss to coat the pasta. Add the scallops back in just before serving so they stay perfectly tender. If the sauce needs loosening, a splash of pasta water does the trick.
Helpful Tips for Perfect Scallop Pasta
- Dry those scallops! A dry surface is key for a perfect sear.
- Don’t overcook. Sea scallops only need 1 minute per side. Pull them off the heat while they’re still just slightly translucent in the center—they’ll finish as they rest.
- Wait to combine. Add the scallops back at the end so they don’t get rubbery.
- Serve immediately. Like most seafood pasta, this one’s best fresh from the pan.
Serving Suggestions
This pasta pairs beautifully with:
- A simple arugula salad with lemon vinaigrette
- Garlic bread or crusty baguette for soaking up extra sauce
- A crisp glass of white wine (same one you cooked with!)
Got Leftovers?
This dish is best right away, but if you do have leftovers, reheat gently over low heat with a splash of stock or water. Scallops can toughen up if over-reheated, so go slow and steady.
Final Thoughts
Lemon Garlic Scallop Pasta is one of those dishes that feels like a treat every single time. The combo of rich, tender scallops and bright, zippy pasta just works. And once you’ve made it once, it’ll be part of your regular rotation—whether it’s a weeknight or a special occasion.
Lemon Garlic Scallop Pasta
This Lemon Garlic Scallop Pasta is my kind of weeknight magic—fancy enough for company, but quick and easy enough for a Tuesday night when you just need to feel a little fancy yourself.
Ingredients
- 1.5 pounds (680g) sea scallops
- 1 large shallot, minced
- 6 cloves garlic, sliced
- Salt and pepper to taste
- 1/4 cup (33g) flour for dusting, discard remainder
- 3 tablespoons (45ml) neutral oil
- 1 pound linguine or spaghetti
- 1/4 cup (60ml) extra virgin olive oil
- 3 tablespoons (27g) capers, rinsed
- 1/2 teaspoon crushed red pepper flakes, plus more to taste
- 1 cup (240ml) dry white wine
- 2 cups (480ml) low-sodium chicken stock
- 2 large lemons, sliced
- 3 tablespoons minced flat-leaf Italian parsley
- 4 tablespoons (56g) cold unsalted butter, cubed
- 2 cups (480ml) reserved pasta water (you likely won’t need it all)
Instructions
- Bring a large pot of salted water to a boil.
- Pat the scallops very dry with paper towels. Season with salt and pepper on both sides, then dredge in flour and shake off the excess. Place the scallops on a parchment-lined baking sheet.
- Heat a large pan over medium-high heat with the neutral oil. Once the oil is shimmering, add the scallops flat-side down and don’t move them. Sear for about 1 minute per side, or until well browned. Work in batches if needed. Transfer the scallops to a plate and cover loosely with foil to keep warm.
- While searing, cook the pasta until one minute shy of al dente.
- Lower the pan heat to medium and wipe out any extra oil. Add the extra virgin olive oil and shallots. Cook for 1 to 2 minutes until softened. Add garlic and cook another minute until fragrant.
- Add red pepper flakes and cook for 30 seconds. Stir in the capers and white wine. Increase heat to high and reduce by half, scraping the pan to loosen any browned bits.
- Add chicken stock and bring the sauce to a simmer. Once it’s simmering, add the lemon slices.
- Add the pasta and cook until just al dente. Turn off the heat, then stir in the parsley and cold butter. Toss to coat.
- Taste and adjust with salt and pepper as needed. Add the scallops and give everything one more toss. If the pasta feels dry, stir in a bit of pasta water, a few ounces at a time, until it reaches your desired consistency.
- Serve right away and enjoy.
Notes
- Use a nonstick pan and enough oil when searing the scallops. They cook quickly and can turn tough if overdone.
- Leftovers will keep for up to three days in the fridge. Reheat covered in a 325°F oven or gently on the stovetop over low heat.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 639Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 36mgSodium 292mgCarbohydrates 78gFiber 5gSugar 6gProtein 17g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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