Garlic Butter Scallops Pasta Recipe
Perfectly seared scallops and pasta demand precision, restraint, and respect for ingredients. This garlic butter scallops pasta is built around technique rather than excess—sweet scallops, a glossy butter sauce, and pasta that carries flavor without competing. It’s a restaurant-level dish designed for confident home cooks who value elegance, balance, and clean execution.
Ingredients List
- Sea scallops, dry-packed
- Pasta (linguine or spaghetti)
- Unsalted butter
- Extra virgin olive oil
- Garlic cloves, thinly sliced
- Red chili flakes (optional)
- Dry white wine
- Fresh lemon juice
- Lemon zest
- Fresh parsley, finely chopped
- Parmesan cheese, finely grated
- Salt
- Freshly ground black pepper
Step-by-Step Instructions
Prepare the Scallops
Pat scallops completely dry and season lightly with salt and pepper. Proper drying ensures a deep golden sear without steaming.
Cook the Pasta
Bring well-salted water to a boil and cook pasta until al dente. Reserve a cup of pasta water before draining.
Sear the Scallops
Heat olive oil in a wide pan over medium-high heat. Add scallops in a single layer and sear undisturbed until caramelized. Flip once, cook briefly, then remove and set aside.
Build the Garlic Butter Sauce
Lower heat and add butter to the same pan. Add garlic and chili flakes, cooking gently until fragrant. Deglaze with white wine and allow it to reduce slightly.
Combine and Finish
Add cooked pasta to the sauce along with a splash of reserved pasta water. Toss gently until glossy. Return scallops to the pan, finish with lemon juice, zest, parsley, and Parmesan. Adjust seasoning and serve immediately.
Cook Time
Total: 30 minutes
Prep: 10 minutes
Bake: 20 minutes
Servings
Makes approximately 2 to 3 servings
Nutritional Information (approx. per serving)
- Calories: 520
- Protein: 32g
- Carbohydrates: 48g
- Fat: 22g
Storage Instructions
This dish is best enjoyed fresh. If necessary, store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently over low heat to avoid overcooking the scallops.
Suggestions
Serve with a crisp green salad or roasted asparagus for balance. A chilled dry white wine such as Pinot Grigio or Vermentino complements the scallops beautifully.
Seasonal Relevance
Scallops are at their peak in cooler months, making this pasta ideal for fall and winter, though it remains a refined option year-round when quality scallops are available.
Conclusion
Garlic butter scallops pasta is a lesson in controlled luxury. With minimal ingredients and disciplined technique, this recipe delivers depth, elegance, and professional polish—proof that simplicity, when executed correctly, is the ultimate sophistication.
Garlic Butter Scallops Pasta Recipe
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kcalThis garlic butter scallops pasta combines perfectly seared scallops with al dente pasta in a silky, aromatic butter and garlic sauce. Finished with fresh lemon, parsley, and Parmesan, it’s a restaurant-quality dish you can easily recreate at home. Elegant, flavorful, and quick to prepare, it’s perfect for weeknight dinners or special occasions.
Ingredients
8 oz sea scallops, dry-packed
6 oz pasta (linguine or spaghetti)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red chili flakes (optional)
¼ cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
2 tablespoons Parmesan cheese, grated
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Pat scallops dry and season with salt and pepper.
- Cook pasta in well-salted water until al dente; reserve ½ cup pasta water and drain.
- Heat olive oil in a pan over medium-high heat. Sear scallops 2–3 minutes per side until golden and opaque in the center; remove and set aside.
- Reduce heat to medium, add butter, garlic, and chili flakes; cook until fragrant. Deglaze with white wine and reduce slightly.
- Add cooked pasta and a splash of reserved pasta water; toss until coated in sauce.
- Return scallops to the pan; finish with lemon juice, zest, parsley, and Parmesan. Serve immediately.
Recipe Video
Notes
- Ensure scallops are completely dry before searing for a perfect crust.
- Adjust chili flakes to taste for mild or spicy flavor.
- Best served fresh; reheat gently to avoid overcooking scallops.
FAQs
How do I know when scallops are perfectly cooked?
They should be golden on the outside and just opaque in the center. Overcooking will make them rubbery.
Can I use frozen scallops for this recipe?
Yes, but thaw completely and dry thoroughly before cooking to achieve proper searing.
What pasta shapes work best besides linguine?
Spaghetti, fettuccine, or fresh tagliatelle all pair well with the butter-based sauce.
