Garlicky Lemon Butter Italian Scallop Pasta (30 Minutes)

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Bring a taste of Italy to your table with this no-fuss recipe for lemon butter spaghetti topped with seared scallops. The pasta is lightly tossed in a tangy lemon-infused butter, offering a refreshing twist with every forkful.

Seared scallops add a hint of ocean flavor, making this dish a straightforward yet sophisticated option for any day of the week. Fresh basil provides an aromatic final touch that truly ties everything together. It’s deliciousness in a bowl!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound sea scallops, side muscle removed
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1/2 cup fresh basil leaves, plus more for garnish
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Crushed red pepper flakes (optional)

Instructions

  1. Cook Spaghetti (10 minutes): Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
  2. Dry and Season Scallops (2 minutes): Pat the scallops dry with paper towels. Season both sides with salt and pepper.
  3. Sear Scallops (6 minutes): Heat olive oil in a large pan over medium-high heat. Add the scallops, making sure not to overcrowd the pan, and sear for about 2-3 minutes on each side until a golden crust forms. Remove scallops from the pan and set aside.
  4. Make Lemon Butter Sauce (5 minutes): In the same pan, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned. Stir in the lemon zest and juice.
  5. Combine Pasta and Sauce (3 minutes): Add the drained spaghetti to the pan with the lemon butter sauce. Toss to coat, adding pasta water as needed to loosen the sauce. Tear the basil leaves and add them to the pasta, tossing until just wilted.
  6. Serve (2 minutes): Plate the spaghetti and top with the seared scallops. Garnish with grated Parmesan cheese, additional basil leaves, and a sprinkle of red pepper flakes if desired.

Notes

To achieve the perfect sear on scallops, ensure they’re completely dry and the pan is hot before they hit the surface. Don’t move them around — let them develop that crusty edge that adds both flavor and texture.

The lemon butter sauce should be just enough to coat the pasta without drowning it, and the basil will bring a fresh, peppery note that cuts through the richness. Pair with a glass of crisp white wine to complete the dining experience.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 1g
  • Sodium: 480mg
  • Fat: 20g
  • Carbohydrates: 68g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 75mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

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