GARLIC BUTTER SCALLOP PASTA
Garlic butter scallop pasta is a simple yet indulgent dish that brings together tender, seared scallops, silky linguine and a rich garlic butter sauce. The buttery aroma enhances the natural sweetness of the scallops, while the garlic adds depth and warmth to every bite. This dish is perfect for a romantic dinner, a special occasion, or when you want to treat yourself to a gourmet experience at home. The combination of perfectly cooked pasta and melt-in-your-mouth scallops makes for a satisfying meal that comes together quickly. Whether served as a standalone entrée or paired with a crisp salad and a glass of white wine, this elegant pasta dish is sure to impress. With minimal ingredients, it delivers maximum flavour and texture, making it a must-try for seafood and pasta lovers alike.
RECIPE CATEGORY
Dinner, Entrée
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION/TECHNIQUES
5 ingredients or less, Pan-Fry, Sauté
OCCASION/HOLIDAY
Anniversary, Date Night, Dinner Party, Valentine’s Day, Special Occasion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein, Low Carb, Quick & Easy
DISH TYPE
Pasta, Seafood Dish
INGREDIENTS
The list of ingredients for garlic butter scallop pasta is given below:
- 50g linguine, cooked
- 80g scallops
- ½ garlic clove, minced
- 1 tsp butter
- Salt and black pepper to taste
- ½ tsp lemon juice (optional)
- ½ tsp chopped fresh parsley (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 320
- Protein: 28g
- Carbohydrates: 35g
- Fat: 8g
- Saturated Fat: 3g
- Fiber: 2g
- Sugar: 1g
- Sodium: 320mg
PREPARATION
- Prepare The Scallops: Pat the scallops dry with a paper towel and season both sides with salt and black pepper.
- Cook The Pasta: Bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- Sear The Scallops: Heat a pan over medium-high heat and melt the butter. Add the scallops, searing them for about 2 minutes per side until golden brown and opaque in the centre. Remove from the pan and set aside.
- Make The Garlic Butter Sauce: Reduce the heat to medium-low and add the minced garlic to the same pan. Sauté for 30 seconds until fragrant, then return the cooked pasta to the pan. Toss to coat in the garlic butter.
- Combine Everything: Add the seared scallops back to the pan and gently toss with the pasta. Drizzle with lemon juice and sprinkle with chopped parsley if desired.
- Serve Immediately: Plate the pasta and scallops, ensuring an even distribution of the ingredients. Enjoy warm.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR GARLIC BUTTER SCALLOP PASTA
- Pat The Scallops Dry: Removing excess moisture ensures a golden-brown sear.
- Use High-Quality Butter: A rich butter enhances the sauce and deepens the flavour.
- Don’t Overcook The Scallops: They should be tender and slightly translucent in the centre.
- Add A Hint Of Citrus: A squeeze of lemon juice balances the richness of the butter.
- Deglaze The Pan: A splash of white wine can add complexity to the sauce.
VARIATIONS
- Creamy Option: Stir in 1 tbsp of light cream for a velvety sauce.
- Spicy Kick: Add a pinch of red pepper flakes for a bit of heat.
- Herbaceous Twist: Garnish with fresh basil or thyme for an aromatic touch.
- Gluten-Free Alternative: Use gluten-free pasta instead of linguine.
- Cheesy Indulgence: Sprinkle-grated parmesan over the finished dish for extra richness.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or butter to prevent dryness.
- Freezing: It’s best to freeze only the scallops separately, as pasta can become mushy when thawed.
- Meal Prep: Cook the scallops in advance and store them separately, adding them to freshly cooked pasta for a quick meal.