This Lemon Pepper Pasta with Scallops is a delightful and flavorful seafood dish that combines the fresh and zesty flavors of lemon with the tender sweetness of scallops. It’s a dish that’s perfect for an elegant dinner or an easy weeknight meal, offering a deliciously light yet satisfying experience. The creamy and aromatic lemon butter sauce pairs beautifully with the seared scallops, making this pasta dish a hit with seafood lovers.
Ingredients:
- 12 oz linguine (or pasta of your choice)
- 1 lb sea scallops (patted dry)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- Zest and juice of 1 large lemon
- 1/2 tsp freshly cracked black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley (optional)
- Salt to taste
Directions and Preparation Method:
Step 1: Cook the Pasta
Start by boiling a large pot of salted water over high heat. Once the water is boiling, add the linguine (or pasta of your choice). Cook the pasta according to the package instructions until it’s al dente, usually around 8-10 minutes. Before draining the pasta, remember to reserve about 1/2 cup of pasta water—this will be used later to help loosen the sauce. Drain the pasta and set it aside.
Step 2: Prepare the Scallops
While the pasta is cooking, you can prepare the scallops. Start by patting the sea scallops dry with paper towels to ensure they sear properly. If there’s any excess moisture, it will cause the scallops to steam rather than sear. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the oil is hot, add the scallops. Season them lightly with salt. Sear the scallops for about 2-3 minutes on each side until they’re golden brown and cooked through. You’ll know they’re done when they’ve developed a nice crust and are firm to the touch. Remove the scallops from the skillet and set them aside on a plate.
Step 3: Make the Sauce
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Let the butter melt, then add the minced garlic. Sauté the garlic for about 30 seconds until fragrant, making sure it doesn’t burn. Stir in the lemon zest and juice, followed by the freshly cracked black pepper. This creates a light, lemony sauce that will perfectly complement the pasta and scallops.
Step 4: Combine the Pasta and Sauce
Now it’s time to add the pasta. Add the cooked linguine directly into the skillet with the lemon butter sauce. Toss the pasta in the sauce, making sure each strand is well-coated. If the sauce seems too thick, you can add some of the reserved pasta water a little at a time to loosen it up and create a smooth, silky texture.
Step 5: Add the Scallops
Once the pasta is well-coated with the sauce, return the seared scallops to the skillet. Gently place the scallops on top of the pasta and warm them through for 1-2 minutes. This allows the scallops to soak up some of the lemon butter sauce, further enhancing their flavor.
Step 6: Serve and Garnish
To serve, divide the pasta and scallops onto plates. Garnish with grated Parmesan cheese and a sprinkle of chopped parsley for an extra burst of flavor and color.
FAQs:
1. Can I substitute the scallops with another type of seafood? Yes! If you don’t have scallops, you can easily substitute them with shrimp, crab meat, or even lobster. Just make sure to adjust the cooking times based on the type of seafood you use.
2. Can I make this recipe ahead of time? While this dish is best enjoyed immediately after it’s made, you can prepare the pasta and the lemon butter sauce in advance. Store the cooked pasta and sauce separately in airtight containers and refrigerate for up to 2 days. When ready to serve, gently reheat the pasta and sauce, then add the scallops and heat them through before serving.
3. Can I make this dish without butter? Yes, you can use olive oil as a substitute for butter if you prefer a lighter version or are looking to make the dish dairy-free. The lemon and garlic will still create a flavorful sauce, though the richness of the butter will be slightly missed.
4. What can I serve with Lemon Pepper Pasta with Scallops? This dish is a complete meal on its own, but if you’d like to serve it with sides, a simple green salad with a lemon vinaigrette or roasted vegetables like asparagus or broccoli would pair wonderfully.
5. How do I know when the scallops are perfectly cooked? Scallops are best when they are golden on the outside and firm yet tender on the inside. Overcooking them can cause them to become rubbery. The best way to check is to gently press on them with a fork; they should have a slight resistance but should not feel mushy or too soft.
6. Can I use a different type of pasta? Absolutely! You can use any type of pasta you prefer, such as spaghetti, fettuccine, or penne. Just be sure to cook it according to the package instructions and follow the rest of the recipe as written.
Conclusion:
Lemon Pepper Pasta with Scallops is a refreshing and flavorful dish that brings the brightness of lemon and the richness of scallops together in a simple yet elegant meal. The creamy butter sauce enhances the sweetness of the scallops, while the fresh lemon zest and pepper give the pasta a vibrant burst of flavor. Whether you’re looking to impress guests at a dinner party or enjoy a special dinner at home, this recipe is sure to delight.
The best part about this dish is its versatility. With just a few ingredients, it’s easy to prepare and customizable to your taste. You can add in extra veggies like spinach, asparagus, or peas for a more hearty meal or even swap out the scallops for another seafood option if you prefer. Whatever you decide, this Lemon Pepper Pasta with Scallops is bound to become a favorite in your recipe collection.