If you need an easy no-fail, “fancy meal”, then this pasta in garlic lemon sauce with lemony scallops is what you need to try. Hey, we love to go out for dinner but making dinner at home that’s just as good (usually better) is just so rewarding….and cheaper!! Win-Win! Plus, you get a great dinner AND you don’t have to dress up to go out, just stay in your jammies!!!! Where else can you find a scallop pasta for less than $15 and that includes wine!
Trying New Pasta Dishes
We love exploring new ways of making pasta. From lemon based sauces to tomato and even slimming down Alfredo, we like to start with a base and go from there. Next we try adding in shrimp or sausage for extra protein and, of course, adding scallops is always a great way to dress up a dish! Whatever you have on hand or something you’re craving, pasta is a great way to experiment with flavor. One of the things we love most is to take a recipe and cut as much fat as possible by adding different flavors and spices to make the dish even better.
Prepare all the ingredients
I find that it’s so much faster (and less stressful) if I get all the ingredients ready before starting to cook anything. For this recipe, I usually start the water for the pasta first. NOTE: put a lid on the pan to keep the heat in so the water starts to boil sooner. Don’t cook the pasta with the lid on, it can cause overflow.
Measure all the ingredients; the pasta, wine, garlic and salt. Then zest the lemon and squeeze the lemon juice into a bowl. Slice the garlic into small slivers. Chop the parsley and measure the pepper flakes.
How to make pasta in Garlic Lemon Sauce with Lemony Scallops
First step is to start the water boiling for the pasta. Wait until the water starts to boil before adding the salt. After the salt is added put the pasta into the water. Cook the pasta according to the package.
Pat the scallops dry with a paper towel. This helps the scallops to brown.
Heat two tablespoons of olive oil in a saute pan. Add half the garlic and all of the scallops. Brown the scallops about 3 minutes per side. Then add the lemon juice. This gives the scallops a great lemon flavor. Cook for an additional minute. Remove the scallops and set aside.
These scallops are going to have a great lemony pop!!! I know everyone says you should pan sear the scallops in a lot of olive oil and butter, but we found adding the lemon juice to the scallops makes these little bites of total yumminess!!! Plus, this cuts the calories from the butter.
After the scallops are cooked, remove them from the pan and set aside. In the same pan, add in the remaining garlic, lemon juice and lemon zest, wine and some pasta water. Toss in the cooked pasta and coat with the sauce. Finally add the pepper flakes. Remember the pepper flakes are optional.
Finally, serve with a side (we like sautèed broccoli with ours!) and your favorite glass of wine!! Enjoy!!
Pat dry the scallops. In order to get a nice brown they need to be super dry. Use a paper towel to get the scallops dry on all sides. If they aren’t dry they will steam in the pan instead of getting that nice golden outside.
Cook the scallops over high heat. By cooking them quickly in a very hot pan the scallops will be tender and juicy with a nice crispy crust.
Reserve the Pasta Water. I don’t know about you but half the time I forget to reserve the water. Two tips for this. 1. Remove the pasta with a wire strainer and place directly into the saute pan, or 2. place the colander into the sink when you start the pasta. Place a measuring cup inside the colander. This way when you go to pour the pasta into the colander the cup acts as a reminder to pull out some of that pasta water.
Pasta in Garlic Lemon Sauce with Lemony Scallops
Pasta in Garlic Lemon Sauce with Lemony Scallops-Bright lemon juice and zest are mixed with garlic and pasta then topped with easy seared scallops.
- 6 Ounces Pasta
- 3 Tablespoons Salt
- 2 Lemons and zest from one lemon The juice of 2 lemons and the zest of 1 lemon
- 2 Cloves Garlic Sliced or Chopped
- 1 teaspoon Salt
- 2 Tablespoons Olive Oil
- 1/2 Cup White Wine
- 1/2 Pound Scallops
- 1/4 Cup Parsley or Basil
- 1/2 Tablespoon Red Pepper Flakes Optional
Boil water for pasta. Add 3 tablespoons of salt when water starts to boil. Then add pasta. Cook pasta al dente according to package directions.When pasta is done reserve 1/2 Cup of the pasta water to be used in the sauce.
While Pasta is cooking prepare the scallops and ingredients
Heat olive oil and add 1/2 of the sliced garlic cloves. Sauté garlic until it just starts to turn a very light golden brown. The garlic will be soft. Takes 2 to 3 minutes. Add the Scallops. Sprinkle one teaspoon salt on top of scallops.
2 Cloves Garlic, 1 teaspoon Salt, 2 Tablespoons Olive Oil, 1/2 Pound Scallops
Sauté the scallops for 3 more minutes on each side until the they are golden brown. Flip only once.
1/2 Pound Scallops
Juice 2 lemons and zest one lemon
2 Lemons and zest from one lemon
Add 1/2 of the lemon juice to the scallops. Simmer for one to 2 minutes. (Remove the scallops at this point and place on a dish to set aside.)
In the same pan, after you remove the scallops, add in the rest of the garlic, the remaining lemon juice, and the lemon zest
2 Cloves Garlic
Add the wine to the saute pan and stir
1/2 Cup White Wine
Drain the pasta and reserve 1 cup of the pasta water. Add the cooked pasta and reserved pasta water to the saute pan
Toss the pasta in the sauce. Cook for a couple of minutes to reduce the sauce and finish cooking the pasta. Add the red pepper flakes (optional). Turn off heat
1/2 Tablespoon Red Pepper Flakes
Chop the parsley or basil and serve with the pasta.
1/4 Cup Parsley or Basil
Place the pasta on serving dish. Top with scallops and parsley. Enjoy!!
Calories: 349kcal | Carbohydrates: 48g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 8076mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg