Go Back
To make Garlic Butter Scallop Pasta, you will need: - 8 oz linguine or spaghetti - 1 lb sea scallops, cleaned and patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon crushed red pepper flakes (optional) - 1 lemon, zested and juiced - 1/2 cup chicken broth (or vegetable broth for a vegetarian option) - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) These ingredients create a rich and flavorful dish. The scallops add a sweet taste, while garlic and butter bring depth. The lemon brightens the dish and makes it fresh. You will need a few tools to prepare this dish: - Large pot for boiling pasta - Large skillet for searing scallops and making sauce - Cooking spoon for mixing - Measuring cups and spoons - Tongs or a slotted spoon for handling scallops Having these tools ready will make cooking easier and more fun. To elevate your pasta dish, consider these optional additions: - Fresh herbs like basil or thyme for extra aroma - A splash of white wine for a richer sauce - Cherry tomatoes for a pop of color and sweetness - Capers for a tangy bite These additions help customize the dish to your taste, making it even more delightful. Start by boiling a large pot of salted water. Add 8 oz of linguine or spaghetti. Cook until the pasta is al dente, about 8-10 minutes. Drain the pasta and set it aside. Remember to save about 1/2 cup of the pasta water. This water helps the sauce stick to the pasta. Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter. Let it melt and sizzle. Place 1 lb of cleaned scallops in a single layer. Make sure they are not crowded. Season with salt and cook for 2-3 minutes on each side. You want them golden brown. Once done, remove the scallops and set them aside. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Then, add 4 cloves of minced garlic and 1 teaspoon of crushed red pepper flakes, if you like some heat. Stir for 30 seconds until it smells great. This is where the magic starts! Pour in 1/2 cup of chicken broth, along with the juice and zest of 1 lemon. Stir everything well and let it simmer for a few minutes. This allows the flavors to blend. Now, return the cooked pasta to the skillet. Toss to coat the pasta in the sauce. If it looks dry, add a splash of that reserved pasta water. Finally, gently fold in the seared scallops. To sear scallops well, start with dry scallops. Pat them dry with a paper towel. This step helps them brown better. Use a hot skillet with melted butter. Place scallops in a single layer. Don't crowd them; this helps them cook evenly. Sear each side for 2-3 minutes until golden. When done, remove them and set aside. If you like heat, add crushed red pepper flakes. Start with a small amount. You can always add more if you want. For a milder flavor, skip the flakes. The garlic and lemon will still give it great taste. For a complete meal, serve the pasta with a fresh salad. A light green salad balances the rich dish. You can also add garlic bread on the side. A glass of white wine, like Sauvignon Blanc, pairs well too. It complements the scallops and garlic perfectly. {{image_2}} You can easily make a vegetarian version of garlic butter scallop pasta. Instead of scallops, use mushrooms. They have a nice texture and soak up flavors well. Try portobello or king oyster mushrooms for a meatier bite. For the broth, swap chicken broth with vegetable broth. This keeps the dish rich and tasty. You can also add more veggies like spinach or zucchini for extra color and nutrition. If you love seafood, mix in more options! Shrimp works great with this dish. Just peel and devein them before cooking. You can also add crab meat or lobster for a luxury touch. Cook the seafood just like the scallops, ensuring they are tender and juicy. This will create a delightful medley of flavors. While linguine or spaghetti is great, you can use other pasta types too. Fettuccine or tagliatelle offers a nice twist. These thicker noodles hold the sauce well. You could also try gluten-free pasta for a different texture. Just follow the cooking time on the package for the best results. Each pasta type adds its unique flair to the dish! After you enjoy your garlic butter scallop pasta, store leftovers in an airtight container. Make sure to let it cool down before sealing the container. This helps keep the pasta fresh and tasty. Store it in the fridge for up to three days. If you wait longer, it may lose its flavor and texture. When it's time to eat your leftovers, you can reheat them easily. Place the pasta in a microwave-safe dish. Add a splash of water or broth to keep it moist. Cover the dish with a damp paper towel. Heat it in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it on the stove. Just add a bit of butter or oil in a pan and warm it over low heat. Stir gently until it’s hot. If you want to save your garlic butter scallop pasta for later, freezing is a great option. First, let the dish cool completely. Then, put it in a freezer-safe container or bag. Press out all the air to avoid freezer burn. The pasta can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. After that, reheat as mentioned above. Keep in mind that scallops may lose some texture when frozen, but the flavor remains delicious. You should use sea scallops for this dish. They are larger and meatier than bay scallops. Sea scallops have a sweet taste and a firm texture. Look for scallops that are fresh and clean. They should smell like the ocean, not fishy. Yes, you can make this dish gluten-free. Just swap out the pasta for gluten-free options. Look for gluten-free linguine or spaghetti made from rice or corn. Be sure to check the broth too. Use a gluten-free chicken or vegetable broth for best results. Scallops are done when they turn a golden color. Cook them for about 2-3 minutes on each side. They should feel firm and not rubbery. If you cut one, it should be opaque in the middle. Overcooking can make them tough, so keep an eye on them. You can mix in several herbs for extra flavor. Fresh basil or thyme pair well with the garlic butter sauce. Chives can add a nice touch too. You can also try using fresh dill or tarragon for a twist. Just remember to add them at the end for the best taste. This blog post offers a complete guide to making garlic butter scallop pasta. You learned the key ingredients, tools, and easy steps. We covered tips for perfect scallops and exciting variations to try. Proper storage methods help you enjoy leftovers, and the FAQs answered your common questions. As you cook, remember to have fun and be creative. This dish is not just about taste, but also about finding your flair in the kitchen. Enjoy making it your own!

Garlic Butter Scallop Pasta

Elevate your dinner with this delicious Garlic Butter Scallop Pasta recipe that's sure to impress! With perfectly seared scallops, a rich garlic butter sauce, and perfectly cooked linguine, this dish is as easy to make as it is to savor. Discover the step-by-step instructions and tips to create a restaurant-quality meal in just 25 minutes. Click through to explore the full recipe and bring a taste of the sea to your table!
Print Recipe Pin Recipe

Ingredients
  

8 oz linguine or spaghetti

1 lb sea scallops, cleaned and patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon crushed red pepper flakes (optional)

1 lemon, zested and juiced

1/2 cup chicken broth (or vegetable broth for a vegetarian option)

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

    Sear the Scallops: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once melted and sizzling, add the scallops in a single layer, ensuring they are not crowded. Season with salt and cook for about 2-3 minutes on each side until they are golden brown. Remove the scallops from the skillet and set aside.

      Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium and add the remaining butter. Add the minced garlic and crushed red pepper flakes, stirring for about 30 seconds until fragrant.

        Combine Ingredients: Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for a few minutes until slightly reduced.

          Mix Pasta and Scallops: Add the cooked linguine to the skillet, tossing to coat the pasta in the garlic butter sauce. If the pasta seems dry, add a splash of reserved pasta water to moisten it. Gently fold in the seared scallops.

            Finish and Serve: Remove from heat, then stir in the chopped parsley and adjust salt and pepper to taste. Serve immediately with grated Parmesan cheese on top, if desired.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4