Lemon Butter Pasta with Seared Scallops
This lemon butter pasta with seared scallops is perfect for nights when you want to throw something delicious together but don’t have a lot of time. This pasta recipe
Prepare the sauce and pasta
In a large sauté pan, add the olive oil over medium heat.
Add the minced garlic and finely diced shallots. Sweat until they begin to brown.
Deglaze the pan with 1/4 cup white wine. Be sure to scrape up any crispy pieces from the bottom of the pan.
Next, you’ll add the butter, lemon juice, basil, peas, salt, and pepper. Simmer and reduce for 5-10 minutes.
Once the butter has melted and the peas have softened, you will add the cooked pasta and reserved pasta water. Reduce the heat to low, and stir until the pasta is well coated in the sauce.
Prepare the scallops:
Heat the vegetable oil in a medium sized skillet over medium-high heat.
Season the scallops directly before you add them to the hot oil. Make sure you have prepared the scallops following all of the steps listed above.
Sear for about 1.5-2 minutes per side. This may slightly vary based on the thickness of the scallop.
Once they have a golden-brown sear on both sides, nestle them into the pasta with the sauce.
Garnish the dish with some extra basil and parmesan cheese.
Serve immediately and enjoy!
Serving: 1serving, Calories: 465kcal, Carbohydrates: 54g, Protein: 13g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 409mg, Potassium: 353mg, Fiber: 5g, Sugar: 6g, Vitamin A: 731IU, Vitamin C: 20mg, Calcium: 116mg, Iron: 2mg