Seared scallops, silky pasta, and a bright lemon-garlic sauce—this dish tastes like a night out but comes together fast at home. The scallops are lightly caramelized on the outside and tender on the inside, while the sauce coats every strand without feeling heavy. It’s perfect for a date night, a special dinner, or a quick weeknight treat.
If you’ve never cooked scallops before, don’t worry—this method is simple and reliable. You’ll get restaurant-level flavor with basic ingredients and a few smart techniques.
Why This Recipe Works
This recipe keeps the focus on fresh flavors: lemon, garlic, butter, and good olive oil. The scallops sear quickly, creating a golden crust that adds depth and sweetness.
Fresh lemon juice and zest brighten the sauce, while a splash of pasta water helps everything cling to the noodles.
We cook the pasta until just shy of al dente, then finish it in the sauce for perfect texture. A final touch of parsley and optional chili flakes balances the richness. The result is a light, elegant pasta that’s satisfying without being heavy.
What You’ll Need
- Sea scallops (1 pound), patted very dry
- Spaghetti or linguine (12 ounces)
- Olive oil (2 tablespoons), plus more as needed
- Unsalted butter (3 tablespoons), divided
- Garlic (4 cloves), thinly sliced or finely minced
- Lemon (1 large), zested and juiced
- Dry white wine (1/3 cup) or low-sodium chicken/vegetable broth
- Red pepper flakes (optional, 1/4 teaspoon)
- Fresh parsley (2 tablespoons), chopped
- Grated Parmesan (optional, for serving)
- Salt and black pepper, to taste
- Pasta water (about 1/2 cup reserved)
- Lemon wedges, for serving (optional)
How to Make It
- Prep the scallops. If using “wet” scallops, rinse briefly and pat dry very well.
Remove the small side muscle if attached. Season both sides with salt and pepper. Dry scallops sear better, so take your time patting them dry.
- Boil the pasta. Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
- Heat the pan for searing. Set a large stainless steel or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
When the fat is hot and shimmering, add the scallops in a single layer without crowding.
- Get a golden sear. Sear scallops undisturbed for 2–3 minutes until a deep golden crust forms. Flip and cook another 1–2 minutes, just until opaque in the center. Transfer to a plate.
Do not overcook.
- Build the sauce. Reduce heat to medium. Add remaining olive oil and 1 tablespoon butter to the pan. Add garlic and red pepper flakes (if using), and cook 30–60 seconds until fragrant, not browned.
- Deglaze and brighten. Pour in the white wine (or broth), scraping up browned bits.
Let it simmer for 1–2 minutes to reduce slightly. Stir in lemon zest and lemon juice.
- Finish the pasta. Add drained pasta to the pan with about 1/3–1/2 cup reserved pasta water. Toss over medium heat until the sauce lightly coats the noodles.
Add the final tablespoon of butter and most of the parsley. Toss again. Adjust salt, pepper, and lemon to taste.
- Bring it together. Return the scallops to the pan just to warm through, or plate the pasta first and arrange scallops on top.
If the sauce seems tight, add a splash more pasta water and toss.
- Serve. Plate with extra parsley, a squeeze of lemon, and Parmesan if you like. Serve immediately.
Storage Instructions
This dish tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth until warmed through.
Avoid microwaving the scallops on high—they can turn rubbery.
If you plan for leftovers, keep the scallops and pasta in separate containers. Reheat the pasta with a touch of butter and water, then add scallops at the end to warm briefly.
Benefits of This Recipe
- Quick and impressive: Scallops cook in minutes, turning a simple pasta into a special meal.
- Balanced flavors: Lemon and garlic cut through the butter for a fresh, bright sauce.
- Flexible: Easy to swap pasta shapes, add greens, or adjust heat with chili flakes.
- Light yet satisfying: It’s indulgent without feeling heavy or weighed down with cream.
- Protein-rich: Scallops add lean protein and a delicate sweetness that pairs beautifully with citrus.
What Not to Do
- Don’t overcrowd the pan. Scallops need space to sear. Cook in batches if needed.
- Don’t skip drying the scallops. Excess moisture prevents a golden crust.
- Don’t overcook. Scallops go from perfect to tough fast.
Pull them as soon as they’re opaque.
- Don’t brown the garlic. Burnt garlic will make the sauce bitter. Keep the heat moderate.
- Don’t forget pasta water. It’s the key to a silky sauce that clings to the pasta.
Alternatives
- Protein swaps: Use shrimp, chunks of firm white fish, or seared chicken if scallops aren’t available.
- Pasta options: Try linguine, bucatini, or spaghetti. For gluten-free, use your favorite GF pasta.
- No wine: Use low-sodium broth plus an extra squeeze of lemon.
- Add veggies: Toss in baby spinach, asparagus tips, or peas during the sauce step.
- Dairy-free: Replace butter with a good olive oil and skip Parmesan.
Add toasted breadcrumbs for texture.
- Herb variations: Swap parsley for basil, chives, or dill for a different flavor profile.
FAQ
How do I know when scallops are done?
They should be opaque in the center and springy to the touch, not firm. With a good sear, most large sea scallops take 2–3 minutes on the first side and 1–2 minutes on the second.
Can I use frozen scallops?
Yes, just thaw them overnight in the fridge and pat them thoroughly dry. Avoid scallops stored in excess liquid; moisture prevents searing.
Should I use dry or wet scallops?
Dry scallops are ideal because they sear better and have a cleaner flavor.
If you only find wet scallops, rinse and dry them very well and season lightly.
What kind of wine works best?
A crisp, dry white like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay works well. Avoid sweet wines; they can make the sauce taste cloying.
Can I make this ahead?
Prepare the components, but sear the scallops right before serving for best texture. You can cook the pasta and make the sauce ahead, then reheat gently and add freshly seared scallops.
Is Parmesan traditional with seafood pasta?
It’s a personal choice.
Some prefer no cheese with seafood, but a light sprinkle of Parmesan can complement the lemon and garlic. Use a delicate hand.
How do I keep the pasta from clumping?
Drain it just before adding to the sauce, or toss with a little olive oil if it needs to sit briefly. Finishing the pasta in the sauce helps prevent clumps.
What skillet should I use for the best sear?
Stainless steel or cast iron works best for a deep golden crust.
Preheat well and don’t move the scallops until they naturally release.
Can I add cream?
Yes. For a richer sauce, add 1/4 cup of heavy cream after reducing the wine, then simmer briefly. Balance with extra lemon juice to keep it bright.
How can I make it spicier?
Increase red pepper flakes, or finish with a drizzle of chili oil.
Keep the lemon prominent so the heat doesn’t overwhelm the dish.
Final Thoughts
Lemon Garlic Scallop Pasta is the kind of meal that feels special with very little effort. With a hot pan, dry scallops, and a bright, buttery sauce, you’ll get reliable results every time. Keep the flavors simple, taste as you go, and serve it right away.
Whether it’s a weeknight upgrade or a dinner to impress, this pasta delivers.
Pour a glass of the same wine you cooked with, add a green salad, and you’ve got a beautiful meal on the table in under 30 minutes.
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