Lemon Garlic Scallop Pasta

This Lemon Garlic Scallop Pasta is one of those recipes that feels like you’re treating yourself to a fancy restaurant meal without ever leaving home. I make it when I want to impress guests—or when I just want a little midweek luxury all to myself.

Picture it: perfectly seared, golden scallops nestled into silky linguine tossed with a garlicky, lemony, white wine sauce. Add a glass of crisp white wine, a side of butter lettuce salad, and some warm garlic bread, and you’ve got dinner dreams coming true.

Why You’ll Love It

I love pasta in all its forms, but there’s something special about this one. It’s light yet packed with flavor. The lemon and garlic keep it fresh and bright, while the scallops make it feel downright elegant.

And don’t worry if you’ve never cooked scallops before. I remember being intimidated the first time too! But once you realize how easy they are to sear to perfection, you’ll want to make them all the time.

This is the kind of dish I love for date nights at home, dinner parties with friends, or just those nights when I want to feel a little fancy without too much fuss.

Ingredients

Let’s talk about what you’ll need—and how you can make it your own.

Scallops:
The star of the show. I always buy fresh sea scallops if I can find them. Make sure to remove the little side muscle (just peel it off) and pat them very dry so you get that beautiful golden sear. Frozen scallops work too—just thaw them completely and dry well. If you want to switch it up, shrimp or even chunks of white fish like halibut are great substitutes.

Linguini:
Classic here, but spaghetti or fettuccine works perfectly too. Use what you have!

Garlic & Shallots:
These are the backbone of the sauce, giving it a sweet and savory depth.

Lemon:
Both the zest and the juice make the dish pop. Don’t skip it! It’s what keeps everything tasting fresh and balanced.

White Wine:
This adds acidity and complexity. I use something crisp and dry—a sauvignon blanc is perfect. If you don’t want to use wine, just double the seafood stock.

Seafood Stock:
This builds a rich, savory base for the sauce. Chicken stock can work in a pinch, but seafood stock really enhances the flavor.

Herbs:
Fresh thyme, basil, and chives add layers of freshness. If you have other soft herbs on hand (like parsley), feel free to toss them in.

Red Pepper Flakes:
Just enough to give it a subtle kick. Adjust to taste.

Butter & Olive Oil:
These add richness and help everything meld together.

Tips and Tricks

I can’t tell you how many times I’ve taught friends to make scallops and they’ve been amazed at how easy it is! Here are my top tips:

1. Remove the Side Muscle: It’s a little tough. Just pull it off—it’s easy.
2. Pat Them Dry: Seriously, don’t skip this. A dry surface is what gives you that gorgeous golden crust.
3. Season Generously: Salt and pepper are your best friends here.
4. Use High Heat: A hot pan is essential for that sear. I love using a cast iron skillet because it holds heat so well.
5. Don’t Overcrowd the Pan: Sear in batches if you have to. If the pan is too crowded, they’ll steam instead of sear.
6. Don’t Futz With Them: Place them in the pan and let them be. Flip once—no peeking or shuffling around.
7. Baste with Butter: The last minute of cooking, add butter and spoon it over the scallops. It’s the secret to restaurant-level richness.

Flavor Variations

This recipe is amazing as is, but I love playing around with variations.

• Switch Up the Seafood: Shrimp or chunks of white fish work beautifully.
• Add Veggies: A handful of spinach, cherry tomatoes, or even zucchini ribbons tossed in at the end would be lovely.
• Change the Herbs: Fresh parsley or tarragon would be great if you don’t have basil and chives.
• Make it Creamy: Stir in a splash of cream or a spoonful of mascarpone for a richer sauce.
• Turn Up the Heat: Add more red pepper flakes or even a pinch of cayenne if you like it spicy.

Make Ahead Tips

While this dish is best served right away, you can absolutely prep some components ahead:

• Chop the garlic and shallots ahead of time and store them in the fridge.
• Measure out the wine, stock, and lemon juice so everything is ready to go.
• Dry and season the scallops and keep them in the fridge until ready to cook.

These little steps make the cooking process so smooth—especially if you’re making this for guests.

Serving Suggestions

I love making this for a special dinner at home. It pairs beautifully with:

• A Crisp White Wine: Think Sauvignon Blanc or Pinot Grigio.
• A Simple Green Salad: Butter lettuce with a lemon vinaigrette keeps things fresh and light.
• Garlic Bread: Perfect for soaking up the extra sauce.
• Roasted Vegetables: Asparagus or green beans work well without competing with the delicate flavors of the scallops.

Storage

Scallops really are best eaten fresh, but if you have leftovers:

• Refrigerate: Store in an airtight container in the fridge for up to 2 days.
• Reheat Gently: Warm the pasta and scallops slowly in a skillet over low heat with a splash of stock or water. Be careful not to overcook the scallops—they can turn rubbery if heated too much.

FAQs

How do I know when scallops are done?
They should be golden brown on the outside and opaque in the center. If they’re firm to the touch, they’re overcooked.

Can I skip the wine?
Absolutely. Just use twice the amount of seafood stock instead.

Can I use frozen scallops?
Yes! Just make sure to thaw them completely and pat them very dry.

Do I have to use seafood stock?
Seafood stock adds great depth of flavor, but chicken stock can work in a pinch.

Final Thought

This Lemon Garlic Scallop Pasta is my idea of the perfect at-home date night meal. It’s elegant without being fussy, full of bright, fresh flavors, and surprisingly simple to make.

Once you master cooking scallops, you’ll feel like a pro—and your kitchen will feel like the best restaurant in town.

Next time you want to spoil yourself (or someone else), give this one a try. I think you’ll fall in love with it just like I have.

Also try these Scallop recipe:-

• Creamy Shrimp and Scallops
• Mushroom Scallops
• Japanese Miso Butter Scallops