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Lemon Pasta with Scallops

Gorgeous light Spring pasta with pan seared sea scallops that is cooked in under 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, seafood
Cuisine: American, Italian
Keyword: breakfast for dinner, brown butter, foodie, Fresh, garlic butter, garlic pasta, Lemon, lemon sauce, pan seared scallops, pasta pasta, pinot gris wine, scallop pasta, scallops, sea scallops, seafood, seafood dinner, spring foods, spring pasta, summer food, summer foods, trending, wine
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,
  • 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!