A delicious creamy recipe featuring seared scallops served over pasta with a rich garlic sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Searing and simmering
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 ounces linguine, fettuccine, or spaghetti
1 tablespoon salt (for pasta water)
1½ pounds large sea scallops
Paper towels (for drying)
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
2 tablespoons unsalted butter
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
½ cup dry white wine (or chicken broth)
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil (optional)
Salt and black pepper, to taste
Extra Parmesan cheese (for garnish)
Fresh parsley (for garnish)
Lemon wedges (for garnish)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
Prepare the scallops: Pat the scallops completely dry with paper towels. Remove the small side muscle if still attached. Season with salt, pepper, and garlic powder.
Sear the scallops: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the scallops in a single layer without overcrowding. Sear for 2–3 minutes per side until a deep golden crust forms and the centers are just opaque. Remove and set aside.
Make the sauce: In the same skillet, melt 2 tablespoons butter. Add the garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
Deglaze the pan: Pour in the white wine (or chicken broth) and simmer for 2–3 minutes, scraping up the browned bits from the bottom of the skillet.
Finish the sauce: Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Simmer for 3–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Combine: Add the cooked pasta to the skillet and toss until evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce.
Add the scallops: Return the scallops to the skillet and gently spoon the sauce over them. Heat for about 1 minute—avoid overcooking.
Serve: Sprinkle with parsley, basil (if using), and extra Parmesan. Serve immediately with lemon wedges.
Notes
Serving Suggestions: Garlic bread, Caesar salad, roasted asparagus, steamed broccoli, sautéed spinach, a crisp green salad.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Freezing is not recommended.
Reheating: Warm gently in a skillet over low heat with a splash of cream or milk until just heated through.
Tip: Pat scallops very dry before cooking and avoid moving them until a golden crust has formed.