Pan-Seared Scallops with Lemon Butter Sauce and Pasta

Here’s a restaurant-quality recipe for Pan-Seared Scallops with Lemon Butter Sauce and Pasta a luxurious yet simple dish that pairs sweet, golden-brown scallops with a silky lemon-garlic butter sauce tossed in pasta. Perfect for date nights or a gourmet weeknight dinner.

 Pan-Seared Scallops with Lemon Butter Sauce and Pasta

📝 Ingredients:

For the Scallops:

• 1 lb large sea scallops (dry-packed)

• Salt and freshly ground black pepper

• 1–2 tbsp olive oil

• 1 tbsp unsalted butter

For the Lemon Butter Sauce:

• 2 tbsp unsalted butter

• 3 garlic cloves, minced

• Zest of 1 lemon

• Juice of 1 lemon (about 2–3 tbsp)

• ¼ cup dry white wine or chicken broth

• ¼ cup heavy cream (optional for a richer sauce)

• Salt and pepper, to taste

• 2 tbsp chopped fresh parsley

For the Pasta:

• 8 oz spaghetti, linguine, or fettuccine

• Salt (for pasta water)

• 1 tbsp olive oil or butter (optional, for tossing pasta)

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🔪 Instructions:

✅ Step 1: Prepare the Scallops

1. Dry scallops very well with paper towels — moisture prevents browning.

2. Season both sides with salt and pepper.

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✅ Step 2: Sear the Scallops

1. Heat a skillet (preferably stainless steel or cast iron) over medium-high heat.

2. Add olive oil and 1 tbsp butter.

3. Once the pan is hot and shimmering, add scallops (do not overcrowd).

4. Sear for 2–3 minutes per side without moving them until golden brown and crusty. They should release easily when ready to flip.

5. Remove scallops to a plate and tent with foil to keep warm.

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✅ Step 3: Cook the Pasta

1. Meanwhile, cook pasta in well-salted boiling water until al dente.

2. Reserve ½ cup pasta water, then drain.

3. Toss with a little oil or butter to keep it from sticking, if needed.

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✅ Step 4: Make the Lemon Butter Sauce

1. In the same skillet (lower heat to medium), melt 2 tbsp butter.

2. Add garlic and lemon zest; cook for 30 seconds until fragrant.

3. Pour in white wine (or broth), scraping up browned bits. Simmer 2–3 minutes to reduce slightly.

4. Stir in lemon juice, a pinch of salt, pepper, and heavy cream if using.

5. Simmer for 1–2 minutes more until slightly thickened.

6. Optional: Add a splash of reserved pasta water to adjust consistency.

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✅ Step 5: Combine and Serve

1. Add pasta to the skillet and toss in the sauce until coated.

2. Plate pasta, top with seared scallops, and spoon extra sauce over.

3. Garnish with fresh parsley, more lemon zest, or a sprinkle of Parmesan if desired.

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🍽️ Serving Tips:

• Serve with crusty bread or a green salad.

• Pair with chilled Sauvignon Blanc, Pinot Grigio, or Chardonnay.