If you are a scallop lover this is a beautiful yet light dish to prepare.
I know lots of pasta dishes can weigh you down after you eat it and feel a nap coming on. Not the case here. Don’t get me wrong there is lots of incredible flavor however the lemon wine sauce is very light and perfect for Spring or Summer!
Often this time of year I don’t like to eat such heavy dishes except for special occasion and its the best time to get quality ingredients as the farmers markets are starting to open. Fresh scallops with fresh lemon, garlic, parsley, and a beautiful bottle of Pinot Gris!
Look at that, best part is that it is done in 20 minutes too!
Let’s get started
Lemon Wine Sauce Pasta with Scallops
Gorgeous light Spring pasta with pan seared sea scallops that is cooked in under 20 minutes!
Servings: 4 servings
Ingredients
- 1 lb fresh sea scallops
- 5 tbsp butter
- 1 tbsp olive oil plus more
- 3/4 box spaghetti noodles, cooked al dente
- 1 1/2 cups white wine, cooking or pinot gris
- 2 lemons juiced
- 1 tbsp lemon zest
- 1 tbsp parsley, chopped
- 1/4 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- salt and pepper
Instructions
- Cook the pasta in salted water for 8 minutes, drain
- In a large pan or cast iron if you have one... add the olive oil and melt the butter over med- high Add the scallopsCook for 4 minutes on one side then flip, add the garlic and cook for 4 minutes more
- Remove the scallops from the pan and set aside, keep warm
- Keeping the pan on med-high, deg-laze the pan with the wine, scrap up any bits. Add the lemon juice, parsley, red pepper flakes, and salt and pepper. Add the noodles to the pan and stir.
- Plate with pasta and scallops on or around the pasta. Drizzle on the remaining liquid from the pan. Sprinkle on Parmesan cheese and finish with lemon zest.
- ENJOY!
