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- 8 oz spaghetti or linguine - 1 lb large sea scallops - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - 1/4 cup fresh parsley, chopped - Zest and juice of 1 lemon - Salt and black pepper to taste - Grated Parmesan cheese (for serving, optional) To make Minute Garlic Butter Scallop Pasta, you need just a few key ingredients. First, choose between spaghetti or linguine. Both will coat well with the sauce. Next, grab a pound of large sea scallops. Their sweet flavor shines in this dish. You will also need unsalted butter, which adds richness. Garlic is a must for that savory kick. If you like a bit of heat, add red pepper flakes. They are optional but add a nice touch. For freshness, use chopped parsley and lemon zest. The lemon juice brightens the dish and balances the buttery flavor. Don't forget salt and black pepper to taste. Finally, grated Parmesan cheese is a great way to finish your plate. Gathering these ingredients will set you up for a tasty meal. Each one plays a role in creating a dish that feels fancy yet is easy to make. Start by bringing a large pot of salted water to a boil. This step is crucial for flavor. Add 8 oz of spaghetti or linguine. Cook according to the package instructions until al dente, which is about 8-10 minutes. Once done, reserve 1/2 cup of pasta water for later. Drain the pasta and set it aside. Next, you need to prepare the scallops. Take 1 lb of large sea scallops and pat them dry with paper towels. This helps them sear nicely. Season both sides with salt and black pepper. Make sure to cover them evenly for the best flavor. Now it’s time to sear the scallops. In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat. When the butter starts to sizzle, gently add the scallops in a single layer. Cook for 2-3 minutes without moving them. This helps to form a golden crust. Flip the scallops and sear for another 2 minutes. Once done, remove them from the skillet and set them aside. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter and 4 cloves of minced garlic. Sauté for about 1 minute until the garlic is fragrant but not burnt. If you like a little heat, add 1/4 teaspoon of red pepper flakes at this point. Return the cooked scallops to the skillet. Add the drained pasta along with the lemon zest and juice from one lemon. Toss everything gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water. This helps the sauce stick to the pasta. Now for the final touches. Stir in 1/4 cup of chopped fresh parsley. Taste your dish and adjust the seasoning with more salt and black pepper if you want. Cook for another minute to heat everything through. Plate the pasta and make sure each serving gets a good amount of scallops. Garnish with extra parsley and sprinkle with grated Parmesan cheese if you like. Enjoy your meal! To get the best sear on scallops, you must dry them well. Use paper towels to pat them dry before cooking. Wet scallops won’t sear properly; they will steam instead. When the scallops are ready, they will develop a golden crust. Look for that nice color on one side before flipping. Cook them for about 2-3 minutes on the first side and then another 2 minutes on the other side. You can easily boost the flavor of your dish. Consider adding a pinch of fresh herbs like thyme or basil. These will add a lovely aroma and taste. If you want to switch up your pasta, try using fettuccine or penne. Each type will change the dish's texture and mouthfeel. If you're making more or fewer servings, adjust the cooking times slightly. For larger servings, increase the searing time by a minute per batch. For smaller servings, reduce the time to prevent overcooking. Remember, scallops cook quickly. Keep an eye on them to ensure they stay tender and juicy. {{image_2}} You can use shrimp or fish instead of scallops. Shrimp cooks fast and adds a nice flavor. Choose large shrimp for best results. Just sauté them like scallops. For fish, try a firm white fish like cod or halibut. Cut the fish into chunks to cook evenly. This keeps the dish light and tasty. For a vegetarian meal, swap scallops for mushrooms or tofu. Use large portobello mushrooms for a meaty texture. Simply slice and sauté them until golden. Tofu can also work; use firm tofu and press it to remove water. Cut into cubes and pan-fry until crispy. These options keep the dish hearty without seafood. You can make a creamy garlic butter sauce by adding heavy cream. This adds richness and a smooth texture. Start by stirring in about half a cup of cream after cooking garlic. You can also incorporate white wine for extra depth. Just add a splash before the garlic, letting it reduce slightly. Fresh herbs like basil or thyme can brighten the dish. Toss in chopped herbs at the end for fresh flavor. To keep your garlic butter scallop pasta fresh, use airtight containers. Glass or plastic containers work well. Store the leftovers in the fridge for up to three days. Make sure to cool the dish to room temperature before sealing it. This helps keep flavors intact. For the best results, reheat your pasta and scallops on the stove. Add a splash of water or broth to a skillet. Heat over low to medium heat. Stir gently until warmed through. This keeps the pasta from drying out. You can also use the microwave. Heat in short bursts, stirring in between, until hot. If you want to freeze the dish, first let it cool completely. Then, place portions in freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze it for up to two months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove as mentioned above. Avoid refreezing after thawing. This dish is quick and easy to prepare. You will spend about 10 minutes getting ready. Cooking the pasta takes another 8-10 minutes. Searing the scallops and making the sauce takes around 5-7 minutes. Overall, you can have this meal ready in just 25 minutes! Yes, you can use frozen scallops. Just remember to thaw them first. Place them in the fridge overnight or run cold water over them. Frozen scallops can be watery, so pat them dry with a paper towel before cooking. This helps get a nice sear. This dish pairs well with many sides. A fresh green salad adds a nice crunch. Garlic bread is another great option. For drinks, a crisp white wine complements the flavors. Lemonade or sparkling water also works well for a refreshing touch. This garlic butter scallop pasta is easy to make and delicious. We covered the main ingredients, step-by-step cooking, and tips for perfect scallops. Remember, searing them right adds great flavor. You can also try variations like shrimp or a creamy sauce. Storing leftovers is simple too. Enjoy your meal tonight and impress your friends!

Minute Garlic Butter Scallop Pasta

Indulge in a delightful dinner with this Minute Garlic Butter Scallop Pasta recipe that’s quick and full of flavor. Perfectly seared scallops are tossed with spaghetti, garlic butter, and a hint of lemon for a dish that impresses. Enjoy a gourmet meal in just 25 minutes! Click to explore this easy recipe and surprise your loved ones with a delicious seafood pasta dinner tonight.
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Ingredients
  

8 oz spaghetti or linguine

1 lb large sea scallops

4 tablespoons unsalted butter

4 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/4 cup fresh parsley, chopped

Zest and juice of 1 lemon

Salt and black pepper to taste

Grated Parmesan cheese (for serving, optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water and then drain the pasta.

    Prepare the Scallops: Pat the scallops dry with paper towels and season both sides with salt and black pepper.

      Sear the Scallops: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once sizzling, gently add the scallops to the skillet in a single layer. Cook for about 2-3 minutes without moving them, until they develop a golden crust. Flip the scallops and sear for an additional 2 minutes. Remove them from the skillet and set aside.

        Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium. Add the remaining butter and minced garlic; sauté for about 1 minute until fragrant (do not let it burn). If using, add the red pepper flakes.

          Combine Everything: Return the seared scallops to the skillet. Add the drained pasta, lemon zest, and lemon juice. Toss everything together gently, adding a splash of the reserved pasta water to help the sauce adhere.

            Final Touches: Stir in the chopped parsley, adjust seasoning with additional salt and pepper if desired. Cook for another minute until everything is well combined and heated through.

              Serve: Plate the pasta, ensuring each serving gets a generous portion of scallops. Garnish with extra parsley and sprinkle with Parmesan cheese if using.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 2-3