Seared Scallops Over Garlic Pasta
Buttery seared scallops with a golden crust rest on a bed of garlicky pasta tossed in white wine and lemon, a restaurant-worthy seafood dish ready in 30 minutes.
A Restaurant-Worthy Seafood Dish You Can Make at Home
There is something special about the moment a scallop hits a hot pan and that golden, caramelized crust starts to form. This Seared Scallops Over Garlic Pasta recipe takes that magic and pairs it with a silky, lemon-bright garlic pasta that soaks up every bit of buttery pan sauce. It is the kind of fish dinner recipe that feels fancy enough for date night but comes together in well under 30 minutes, no special skills required.
If you love scallop dishes but have always been a little intimidated by cooking them, this recipe is here to change that. The secret to a perfect sear is simpler than you think, and once you have it down, this will become one of your go to seafood dish recipes for busy weeknights and special occasions alike.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet holds steady, even heat so your scallops develop that deep golden crust instead of steaming, and a good zester pulls bright lemon oils straight into the sauce. These are the products that genuinely help this recipe shine:
The Secret to a Perfect Scallop Sear
The single most important step in this entire recipe happens before the scallops ever touch the pan. Pat them bone dry with paper towels. Any extra moisture on the surface will cause the scallops to steam instead of sear, and you will end up with a pale, soft exterior instead of that coveted golden crust.
Once they are dry, season simply with salt and pepper, then get your pan ripping hot before they go in. Resist the urge to move them around. A good sear needs contact time and patience.
Chef's Tip: Give your scallops room to breathe in the pan. Overcrowding traps steam and ruins the crust, so sear in batches if your skillet is on the smaller side.
Building the Garlic Pasta
While this recipe is technically a scallop recipe, the garlic pasta underneath is doing a lot of heavy lifting. Thinly sliced garlic gently bloomed in butter and olive oil forms the backbone of the sauce, while a splash of dry white wine adds brightness and depth. A ladle of starchy pasta water is what ties it all together into a glossy, restaurant style sauce that clings to every strand.
This combination makes the dish feel like a true pasta dinner recipe in its own right, one that would still be delicious even without the scallops on top, though we definitely recommend keeping them there.
Ready to make it? Here is the full step by step recipe:
Seared Scallops Over Garlic Pasta
Buttery seared scallops with a golden crust rest on a bed of garlicky pasta tossed in white wine and lemon, a restaurant-worthy seafood dish ready in 30 minutes.
Ingredients
- 1 lb sea scallops, patted very dry, side muscle removed
- 12 oz spaghetti or linguine
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 6 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes, optional, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 lemon, zested and juiced
- 3 tbsp fresh parsley, finely chopped
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 1 tsp kosher salt, plus more for pasta water and seasoning
- 1/2 tsp black pepper, freshly cracked
Instruction
Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, pat the scallops completely dry with paper towels and season both sides with salt and pepper. A dry surface is essential for a deep golden crust.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer, leaving space between them, and sear undisturbed for 2 to 3 minutes until a golden crust forms.
Flip the scallops and add 1 tablespoon of butter to the pan. Sear the second side for another 1 to 2 minutes until just opaque in the center. Transfer scallops to a plate and tent loosely with foil.
Lower the heat to medium and add the remaining olive oil and butter to the same skillet. Add the garlic and red pepper flakes, stirring for about 1 minute until fragrant but not browned.
Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to coat, adding more pasta water as needed to create a silky sauce.
Stir in the lemon zest, lemon juice, parmesan, and half of the parsley. Toss until the sauce clings to the noodles, adjusting salt and pepper to taste.
Divide the pasta among plates, top with the seared scallops, and finish with the remaining parsley and extra parmesan. Serve immediately.
Equipment
- Large stockpot
- Large skillet or saute pan
- Tongs
- Fine grater or zester
- Colander
Notes
Serving Suggestions and Easy Variations
This dish is satisfying enough to stand on its own, but a few simple additions can round out the meal beautifully:
- A simple arugula salad with lemon vinaigrette to echo the citrus in the pasta
- Crusty bread for soaking up any extra pan sauce
- A glass of the same dry white wine you cooked with
If scallops are not available at your market, this method is just as wonderful as one of many shrimp recipes for dinner. Simply swap in large shrimp and reduce the sear time by a minute or two on each side.
Looking for more healthy scallop recipes or seafood dish recipes to add to your rotation? This garlic pasta base is endlessly adaptable, try it with seared salmon, grilled shrimp, or even sauteed mushrooms for a vegetarian twist.
Storing and Reheating
Scallops truly shine fresh from the pan, and their delicate texture does not hold up well to reheating. If you do have leftovers, store the pasta and scallops in separate containers in the fridge.
Chef's Tip: When reheating, warm the pasta gently on the stove with a splash of water or broth, and add the scallops at the very end just long enough to take the chill off. Microwaving scallops will make them rubbery, so a gentle stovetop reheat is always worth the extra two minutes.
Whether you are making this for a quiet weeknight or a celebratory dinner at home, this seared scallops and garlic pasta combination proves that an elegant fish dinner does not require hours in the kitchen, just a hot pan, good garlic, and a little patience.
