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Lemon Wine Sauce 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: foodie, Fresh, garlic butter, garlic pasta, Lemon, lemon sauce, pan seared scallops, pasta pasta, pinot gris wine, sea scallops, seafood, spring pasta, summer foods, 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, 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 scallops
    Cook 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!