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 them, leaving you in need of a nap. Not the case here. Don’t get me wrong, there is plenty of incredible flavor; however, the lemon wine sauce is very light and perfect for Spring or Summer!
Often during this time of year, I don’t like to eat such heavy dishes except for special occasions. It’s the best time to get quality ingredients as the farmers’ markets are starting to open. Quality scallops paired with fresh lemon, garlic, parsley, and a beautiful bottle of white wine create a delightful culinary experience.
Give this light yet flavorful dish a try, and let it become a new staple in your seasonal cooking repertoire. Bon appétit!
Look at that, best part is that it is done in 20 minutes too!
Let’s get started
Lemon Pasta with Scallops
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,
- 2 small lemons juiced Or 1 large
- 1 tbsp lemon zest
- 1/4 tsp red pepper flakes
- 1 tsp garlic powder
- 1/4 cup grated Parmesan cheese Plus more for garnish
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp parsley, chopped
Instructions
- Cook the pasta in salted water for 8 minutes, drain
- In a large pan add the olive oil and melt the butter over med- high heat. Add the scallops to the pan. Cook for 4 minutes on one side then flip 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, zest, red pepper flakes, parmesan cheese, garlic powder, and salt and pepper. Cook for about 5 minutes, or until the wine reduces by half. Add the noodles to the pan and stir until well coated.
- Plate the pasta and add scallops on or around the pasta. Drizzle on the remaining liquid from the pan. Sprinkle on Parmesan cheese and finish with parsely.
- ENJOY!
