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- 1 pound sea scallops, cleaned and patted dry - 8 ounces linguine or spaghetti - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, juiced and zested - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - Fresh parsley, chopped (for garnish) - Salt and pepper to taste - Grated Parmesan cheese (optional for serving) This dish shines with its fresh and simple ingredients. The sea scallops are the star, bringing a sweet and delicate flavor. I love using fresh pasta like linguine or spaghetti. Their texture holds the sauce well. Garlic is key here. It adds warmth and depth to the dish. Red pepper flakes give a nice kick. Adjust them based on your heat preference. Always aim for balance. Butter creates a rich sauce, but I also add olive oil for flavor. Fresh veggies like cherry tomatoes and spinach add brightness. They also provide color and nutrients. Seasoning is vital. Use salt and pepper to enhance all flavors. Don’t forget the lemon juice and zest. They bring freshness and zest to every bite. Garnish with chopped parsley and Parmesan cheese for a finishing touch. The cheese adds creaminess, and parsley offers a pop of color. Each ingredient plays a role in making this dish truly delightful. To cook the pasta, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add your linguine or spaghetti. Cook it according to the package directions. You want the pasta to be al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. When done, reserve half a cup of pasta water. Drain the pasta and set it aside. Now, we need to sear the scallops. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the scallops with salt and pepper. Place them in the skillet in a single layer. This is key to getting a nice sear. Cook each side for about 2 to 3 minutes. The scallops should turn golden brown and become opaque. Once done, remove them from the skillet and set them aside. Next, it’s time to make the garlic butter sauce. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter, minced garlic, and red pepper flakes. Sauté these for 1 to 2 minutes. You want the garlic to smell amazing but not burn. Add the halved cherry tomatoes to the skillet. Cook them for 2 to 3 minutes until they start to soften. Then, stir in the fresh spinach. Cook until the spinach wilts down. Now, combine the pasta and sauce. Add the cooked pasta to the skillet. Pour in the reserved pasta water, lemon juice, and lemon zest. Toss everything together until well mixed and heated through. If the pasta looks dry, add more pasta water. Finally, gently fold in the seared scallops. Allow everything to warm together for about one minute. This helps the flavors blend beautifully. To cook scallops perfectly, start with a hot skillet. Heat the pan until it is very hot. This step helps the scallops sear well. Use two tablespoons of butter for the best taste. Cook scallops for about 2-3 minutes on each side. You want them golden brown and opaque. Avoid moving them too much. This helps form a nice crust. To prevent overcooking, remove the scallops once they are done. They can become rubbery if you cook them too long. Keep an eye on them as they cook. You can boost the flavor with simple seasoning. Use salt and pepper to enhance the scallops. A squeeze of fresh lemon juice adds brightness. This step brings out the natural sweetness of the scallops. When preparing garlic, mince it finely. This way, it releases its full flavor. Add it to the pan just before the scallops. This method prevents the garlic from burning. For a beautiful presentation, serve the dish in shallow bowls. This style looks elegant and allows the colors to shine. Drizzle some lemon juice over the top for extra flavor. Garnish with fresh parsley. It adds a pop of color and freshness. You can also sprinkle grated Parmesan cheese on top, if you like. Pair this dish with a crisp white wine, such as Sauvignon Blanc. A fresh baguette on the side is perfect for soaking up the sauce. {{image_2}} You can switch up the pasta in this dish. If you want a gluten-free option, try rice or corn pasta. Whole wheat pasta adds more fiber and a nutty taste. Both options work well with the garlic butter sauce. Just adjust the cooking time as needed. If you do not have scallops, shrimp makes a great swap. Cook them the same way as scallops for a tasty dish. Chicken is another option. You can use diced chicken breast. Just sauté it until fully cooked before adding it to the sauce. Adding more veggies can enhance this dish. Peas or asparagus add color and crunch. Broccoli or bell peppers can also work well. Cook them with the tomatoes for extra flavor. These additions make the dish more colorful and nutritious. To keep your Garlic Butter Scallops with Pasta fresh, store leftovers properly. First, let the dish cool down. Then, place it in an airtight container. This helps prevent any unwanted odors or moisture. You can refrigerate it for up to three days. If you want to save it longer, freezing is a great option. Just make sure to use a freezer-safe container. When stored this way, it will last for about one month. When you're ready to enjoy your leftovers, reheating is key. Start by placing the dish in a skillet over low heat. This helps keep the scallops tender. Add a splash of water or broth to maintain moisture. Stir gently to avoid breaking the scallops. You can also use the microwave for quick reheating. Just cover the dish with a microwave-safe lid and heat in short bursts. Check often to avoid overcooking. Enjoy your meal while it's warm and flavorful! Yes, you can use frozen scallops. However, fresh scallops taste better. If you use frozen scallops, thaw them first. Place them in the fridge overnight or put them in cold water for quick thawing. After thawing, pat them dry. This helps them sear well. Frozen scallops can also release extra moisture. This may affect how they cook. You will know scallops are done when they turn golden brown. They should be opaque in the center. Cooking them for about 2-3 minutes on each side works well. If they feel firm to the touch, they are ready. Overcooking makes them rubbery. So, keep an eye on the time. Yes, you can make this dish in advance. Cook the pasta and scallops separately. Prepare the garlic butter sauce and store it in the fridge. When you're ready to eat, reheat the sauce and add the scallops and pasta. This way, the dish stays fresh and tasty. If you need a butter substitute, try using olive oil. It adds great flavor, too. You can also use vegan butter. This option is good for dairy-free diets. Coconut oil works as well, but it may change the taste slightly. This post shared how to make a delicious scallop pasta dish. We explored key ingredients, cooking steps, and helpful tips. Remember to sear the scallops for a perfect crust and use fresh veggies for the best taste. You can play with pasta types and add other proteins or vegetables to suit your taste. Store leftovers properly to keep them fresh. With these steps, you'll impress anyone at the table. Enjoy cooking and savoring this dish!

Garlic Butter Scallops with Pasta

Indulge in a delicious Garlic Butter Scallops with Pasta dish that's sure to impress! This easy recipe combines tender sea scallops, al dente pasta, and a rich garlic butter sauce infused with fresh spinach and cherry tomatoes. Perfect for a romantic dinner or a special occasion, it's ready in just 30 minutes. Click through for the full recipe and elevate your culinary skills tonight! #ScallopsRecipe #PastaDish #GarlicButter #SeafoodCooking
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Ingredients
  

1 pound sea scallops, cleaned and patted dry

8 ounces linguine or spaghetti

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 lemon, juiced and zested

1 cup cherry tomatoes, halved

2 cups fresh spinach

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Grated Parmesan cheese (optional for serving)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the linguine according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

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

      Prepare the Garlic Butter Sauce: In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter, minced garlic, and red pepper flakes. Sauté for 1-2 minutes until the garlic becomes fragrant but not burnt.

        Mix in Vegetables: Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften. Stir in the spinach and cook until wilted.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet. Pour in the reserved pasta water, lemon juice, and lemon zest. Toss everything together until well combined and heated through. If the mixture seems dry, add a little more pasta water.

            Add Scallops: Gently fold in the seared scallops into the pasta and sauce mixture. Allow everything to warm together for one minute.

              Garnish and Serve: Plate the pasta and scallops, garnish with fresh parsley, and, if desired, sprinkle grated Parmesan cheese on top.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve the dish in shallow bowls for an elegant look. Drizzle with additional lemon juice for brightness and top with a few extra cherry tomato halves for color.