Seared Scallops with Lemon Butter Pasta is an elegant yet surprisingly simple dish that brings together the delicate sweetness of golden-browned scallops and the brightness of a velvety lemon-butter pasta. The combination of fresh citrus, garlic, butter, and perfectly cooked pasta creates a restaurant-quality flavor profile without requiring complicated techniques or hours in the kitchen.

This dish is perfect for occasions when you want something impressive yet approachable — whether it’s date night, a celebratory dinner, or a treat-yourself meal after a long day.

Why I Love This Recipe

I love this recipe because it feels indulgent yet is incredibly fresh and simple. The scallops are the star: when seared correctly, they develop a golden crust while staying buttery-soft inside — a texture that’s truly unforgettable.

Another reason I adore this dish is how perfectly the pasta carries the sauce. You get silky lemon-butter coating every strand, accented by garlic, wine, and a hint of Parmesan.

Why It’s a Must-Try Dish

Restaurant-quality meal made at home in less than 30 minutes
Bright, creamy, and perfectly balanced flavor
A beautiful centerpiece dish for entertaining
Elegant yet accessible ingredients
A wonderful introduction to cooking scallops confidently

If you’ve ever wanted to elevate your cooking without complexity, this dish proves gourmet doesn’t have to mean difficult.

Preparation & Cooking Time

Step	Time
Prep Time	10 minutes
Cooking Time	15–20 minutes
Total Time	25–30 minutes

Servings & Nutrition

Servings: 2–3
Calories per serving: ~550–700 calories (varies with portion and cheese)

Course & Cuisine

Course: Main Course
Cuisine: Italian-Inspired Coastal Cuisine

Ingredients

For the Pasta:

8 oz linguine, fettuccine, or spaghetti
Salt (for boiling)

For the Scallops:

10–14 large sea scallops, patted dry
1 tbsp olive oil
1 tbsp butter
Salt and pepper to taste

For the Lemon Butter Sauce:

3 tbsp butter
2 garlic cloves, minced
¼ cup dry white wine (optional, replace with broth)
Juice of 1 lemon (2–3 tbsp)
Zest of 1 lemon
¼ cup pasta water (reserved)
¼ cup grated Parmesan cheese
2 tbsp chopped parsley
Pinch red pepper flakes (optional)

Step-by-Step Cooking Method

1. Cook the Pasta

Boil salted water and cook pasta until al dente.
Reserve ¼ cup pasta water, then drain.

2. Prepare the Scallops

Pat scallops very dry.
Season with salt and pepper.
Heat oil and butter in a skillet over medium-high heat until sizzling.
Sear scallops 1½–2 minutes per side until golden.
Remove and set aside.

3. Make the Lemon Butter Sauce

In the same pan, add garlic and sauté for 30 seconds.
Add white wine and simmer until slightly reduced.
Stir in butter, lemon juice, zest, and reserved pasta water.

4. Combine

Toss drained pasta in the sauce.
Add Parmesan and parsley.
Place scallops on top or gently fold in.

How to Serve

Serve immediately with:

Extra Parmesan
Fresh parsley
Lemon wedge
Cracked black pepper

A glass of crisp white wine (Pinot Grigio or Sauvignon Blanc) pairs beautifully.

Recipe Tips

Dry scallops thoroughly for a golden sear — moisture prevents browning.
Do not overcrowd the pan or scallops will steam instead of sear.
Use low heat once butter melts to prevent burning.
Timing matters — scallops cook fast, so avoid overcooking.

Variations

Style	Variation
Creamy Version	Add ¼ cup heavy cream to sauce.
Herb Lovers	Add basil, tarragon, or dill.
Spicy	Add ½–1 tsp chili flakes.
Vegetable Add-In	Toss with spinach, cherry tomatoes, or asparagus.
Pescatarian Mix	Serve with shrimp or crab alongside scallops.

Freezing & Storage

Storage Type	Duration
Refrigerator Pasta	2–3 days
Scallops Cooked	Best eaten fresh, texture changes if stored
Freezing	Not recommended (scallops lose texture and pasta dries)

Special Equipment Needed

Cast iron or stainless-steel skillet (for searing scallops)
Pasta pot
Lemon zester
Tongs or fish spatula

FAQ

Q: Can I use frozen scallops?
Yes — thaw fully and dry extremely well.

Q: Can I substitute chicken or shrimp?
Absolutely — shrimp works exceptionally well with the same timing.

Q: Can I make the sauce ahead?
Yes, but scallops should be seared fresh right before serving.

Q: My scallops didn’t brown — why?
They were either wet, overcrowded, or the pan wasn’t hot enough.

Conclusion

Seared Scallops with Lemon Butter Pasta is a luxurious yet effortless dish that brings elegance and flavor to the table in under half an hour. The combination of tender scallops, silky pasta, and zesty butter sauce makes it unforgettable — a perfect recipe to impress guests or simply treat yourself.