Description
A quick and elegant pasta dish featuring perfectly seared scallops cooked in butter and olive oil, combined with shallots, garlic, and a touch of lemon and parsley for a fresh finish. Ready in just 25 minutes, this recipe is perfect for a delicious weeknight meal or a special occasion.
Ingredients
Pasta
- 8 ounces pasta
- kosher salt (for pasta water)
Scallops and Sauce
- 1 pound large scallops
- 1-2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Fresh lemon (for serving)
- Fresh parsley (for serving)
- Kosher salt and black pepper (to season scallops)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. Before draining, scoop out 3/4 cup of the pasta water and set aside along with the drained pasta.
- Prepare scallops: Pat the scallops dry thoroughly with paper towels. Season generously on both sides with kosher salt and black pepper to ensure a nice crust when seared.
- Sear scallops: Heat a generous splash of olive oil in a large skillet over medium-high heat until shimmering. Add scallops flat side down, working in batches if needed to avoid crowding the pan.
- Cook scallops first side: Let them cook undisturbed for 2-3 minutes until they develop a golden crust and release easily from the pan. If they stick, cook for an additional 30-60 seconds.
- Flip scallops and add butter: Turn scallops over and add 1 tablespoon butter per batch. Cook for 2-3 more minutes, spooning the melted butter over the scallops as they finish cooking to about 115°F internal temperature. Then, remove and tent with foil.
- Sauté shallot and garlic: In the same skillet, add the chopped shallot to the hot pan and cook for about 1 minute. Add minced garlic and 1/4 cup reserved pasta water, scraping the browned bits from the pan. Bring to a simmer.
- Combine pasta and sauce: Add drained pasta to the skillet and toss with the sauce, adding more reserved pasta water until the desired consistency is reached. Reduce heat to low.
- Finish the dish: Nestle the scallops back into the skillet with the pasta. Top with a squeeze of fresh lemon juice and sprinkle with chopped fresh parsley before serving.
Notes
- Patting scallops dry is essential to get a good sear and golden crust.
- Cooking scallops in batches prevents overcrowding, ensuring even cooking.
- If you don’t have a thermometer, scallops are done when they turn opaque and feel firm but tender.
- Use reserved pasta water to loosen the sauce and help it cling to the pasta.
- Fresh lemon juice and parsley brighten up the dish and add freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
