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- 8 oz spaghetti or fettuccine - 1 lb scallops, patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1/2 teaspoon red pepper flakes - 1/4 cup fresh parsley, chopped - Grated Parmesan cheese for serving (optional) - Salt and pepper - Pasta water To make Garlic Butter Scallop Pasta, you need fresh, simple ingredients. Pasta forms the base, so choose spaghetti or fettuccine. Scallops are the star of the dish. They add a sweet, delicate flavor. Use unsalted butter to control the salt in your meal. Garlic is key for flavor. I always use fresh garlic, minced for the best taste. For seasoning, lemon juice and zest brighten the dish. Red pepper flakes add a nice kick. Fresh parsley not only adds color but fresh flavor too. If you like cheese, Parmesan works well on top. Don't forget the cooking essentials: salt and pepper for seasoning your pasta and scallops. Reserve some pasta water. It helps combine everything smoothly. Enjoy gathering these ingredients as you prepare for a quick, tasty meal! Start by boiling water in a large pot. Add a good amount of salt; this helps flavor the pasta. Once the water is boiling, add 8 oz of spaghetti or fettuccine. Cook it for about 8-10 minutes until it is al dente. This means it should still have a bit of bite. After cooking, reserve about 1 cup of the pasta water. Then, drain the pasta in a colander and set it aside for later. Next, prepare a large skillet. Heat 2 tablespoons of unsalted butter over medium-high heat. While the butter melts, pat 1 lb of scallops dry with a paper towel. Season them well with salt and pepper. When the butter is hot, add the scallops in a single layer. Sear them for 2-3 minutes on one side until they turn golden brown. Flip them over and cook for another 2-3 minutes. Once done, remove the scallops from the skillet and set them aside. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of unsalted butter. Let it melt completely. Then, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Cook this mixture for about 1-2 minutes. Stir it well, but be careful not to burn the garlic. You want it fragrant and soft. Now, add the cooked pasta to the skillet with the garlic butter sauce. Use tongs to toss the pasta and coat it well. If the pasta seems dry, slowly add some of the reserved pasta water. Keep mixing until you reach your desired consistency. The sauce should cling to the pasta nicely. To finish, stir in the juice and zest of 1 lemon. This adds a bright flavor. Gently add the seared scallops back into the skillet. Toss everything together for about one more minute to heat it through. Taste and adjust seasoning with salt and pepper if needed. For serving, place the pasta in deep bowls. Sprinkle with fresh chopped parsley for a pop of color. If you like, add some grated Parmesan cheese on top. Serve it hot, and enjoy it with a light salad on the side for a complete meal. When choosing scallops, I recommend fresh over frozen. Fresh scallops have a sweet taste and firm texture. If you must use frozen, thaw them properly before cooking. Look for scallops that are plump and moist. Avoid those that smell overly fishy. Your local fish market is a great place to find high-quality scallops. Ask about their catch of the day for the best flavor. Cooking garlic takes just a few minutes. Keep an eye on it to avoid burning. Burnt garlic can ruin your sauce's taste. I like to cook it until it's fragrant but not brown. For spice lovers, adjust the red pepper flakes to your taste. Start with half a teaspoon and add more if you want heat. Overcooking scallops is the most common mistake. They cook quickly, just 2-3 minutes per side. They should be golden brown and opaque when done. Another mistake is not reserving enough pasta water. This water helps bind the sauce to the pasta. Always save at least one cup of it. It can make your dish creamy and flavorful. {{image_2}} You can make this dish even better by adding vegetables. Seasonal veggies like spinach, asparagus, or cherry tomatoes work great. To add them, sauté the vegetables in the skillet after cooking the garlic. This adds color and nutrition to your meal. Just be sure to cook them until they are tender but still bright. If you want a change, shrimp or chicken can replace scallops. For shrimp, use the same cooking time as scallops. Just make sure they turn pink and opaque. If you choose chicken, cut it into small pieces. Cook it longer until it’s fully cooked. This way, you keep the dish tasty and satisfying. You can easily make this dish gluten-free. Use gluten-free pasta made from rice or quinoa. Check the sauce too; make sure all ingredients are gluten-free. You can still enjoy the rich garlic butter flavor with these swaps, so don’t worry about missing out. To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps it fresh for up to three days. Glass or plastic containers work well. Just make sure they seal tight. For best results, reheat the pasta in a skillet. Heat it on low to medium. Add a splash of water or broth to keep it moist. Stir gently for about 5 minutes. If you prefer the microwave, use a microwave-safe bowl. Heat it on medium power for 2-3 minutes, stirring halfway through. You can freeze this dish if you have extra. Divide it into portions. Use freezer-safe containers or bags. Squeeze out air to prevent freezer burn. It can stay frozen for up to three months. To thaw, place it in the fridge overnight. Reheat as mentioned above. This keeps the texture nice and tasty. This dish is quick and easy to prepare. It takes about 5 minutes to prep and 15 minutes to cook. In total, you can enjoy your meal in just 20 minutes. Yes, you can switch up the pasta! While spaghetti or fettuccine works best, you can also use: - Linguine - Penne - Gluten-free pasta Each type of pasta brings a unique texture but pairs well with garlic butter. Look for a few signs to know your scallops are done: - They should be opaque. - They will have a nice golden crust. - They should feel firm to the touch. Overcooking makes them tough, so watch them closely! Yes, this dish can work for meal prep! You can cook the pasta and scallops ahead of time. Store them in airtight containers in the fridge. When you are ready to eat, just reheat and add fresh lemon and parsley. You can easily make this dish dairy-free! Instead of butter, use these options: - Olive oil - Coconut oil - Vegan butter Each option will give you a nice flavor while keeping it dairy-free! In this post, we explored the delightful Garlic Butter Scallop Pasta. We covered key ingredients, including scallops, garlic, and seasonings. I provided step-by-step instructions for cooking, mixing, and serving. You learned tips for selecting fresh scallops and avoiding common mistakes. Variations included adding veggies or trying different proteins. Finally, I shared storage tips to keep leftovers fresh. Cooking this dish can be easy and fun. With practice, you’ll impress yourself and others with your skills! Enjoy your kitchen adventure!

Garlic Butter Scallop Pasta 20-Minute

Indulge in the rich flavors of Garlic Butter Scallop Pasta with this easy and delicious recipe! In just 20 minutes, you can create a mouthwatering dish that features perfectly seared scallops, an aromatic garlic butter sauce, and a zing of lemon. This pasta is perfect for impressing guests or enjoying a cozy dinner at home. Click through to discover the full recipe and make this gourmet meal tonight!
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Ingredients
  

8 oz spaghetti or fettuccine

1 lb scallops, patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zested and juiced

1/2 teaspoon red pepper flakes

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

    Sear the Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the scallops with salt and pepper. Once the butter is hot, add the scallops in a single layer and sear for about 2-3 minutes on each side until they are golden and cooked through. Remove them from the skillet and set aside.

      Prepare the Garlic Butter Sauce: In the same skillet, reduce the heat to medium. Add the remaining butter and let it melt. Stir in the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant (careful not to burn the garlic).

        Combine Ingredients: Add the cooked pasta to the skillet with the garlic butter, tossing to coat. If the pasta seems dry, gradually mix in the reserved pasta water until you reach your desired consistency.

          Finish the Dish: Stir in the lemon juice and zest, and add the seared scallops back to the skillet. Toss gently to combine all the ingredients, and cook for an additional minute to heat through.

            Garnish and Serve: Remove from heat, and sprinkle with fresh parsley. Adjust seasoning with salt and pepper if needed. Serve immediately, topped with Parmesan cheese if desired.

              - Prep Time: 5 mins | Total Time: 20 mins | Servings: 2-3

                - Presentation Tips: Serve the pasta in deep bowls, garnished with additional parsley and lemon wedges on the side for a fresh touch. Enjoy the dish with a light salad for a complete meal!