This is the kind of dish that makes an ordinary dinner feel like something special. Lemon garlic scallop pasta is bright, buttery, and full of bold flavor—but honestly, it’s way easier to make than it sounds. I love pulling this together on a weekend when I’ve got a bottle of chilled white wine in the fridge and feel like treating myself without ordering takeout.
The seared scallops are golden and tender, the pasta soaks up a garlicky lemon sauce, and when it all comes together… well, it feels like something you’d order at a coastal bistro. But you don’t need a reservation—just a good skillet, some pantry staples, and about 30 minutes.
Why This Pasta Always Impresses
There’s something about scallops that feels fancy, right? But here’s a secret—they’re one of the quickest-cooking proteins in the kitchen. And when paired with pasta, garlic, and lemon, you’ve got a plate of comfort with serious style.
I first made this for an anniversary dinner at home, and now it’s my go-to for dinner parties or even when I just want to feel a little fancy on a Friday. Plus, the ingredients are simple: scallops, pasta, garlic, herbs, white wine, and lemon. If you’ve got those, you’re already halfway there.
Ingredients You’ll Need
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Scallops – Fresh is ideal, but thawed frozen scallops work too. Make sure to remove the little side muscle and pat them dry for the best sear.
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Linguini – I love the way it twirls and soaks up the sauce, but spaghetti or fettuccine works too.
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Garlic & Shallots – The flavor base. Use fresh garlic for that real punch.
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Olive Oil & Butter – A mix of both gives the sauce richness and depth.
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White Wine – Something dry and drinkable. If you’re skipping wine, just double the seafood stock.
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Seafood Stock – Adds that extra umami boost to the sauce.
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Fresh Herbs – Basil and chives for brightness. Thyme adds a hint of earthiness.
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Lemon Juice & Zest – Don’t skip the zest—it really lifts the whole dish.
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Red Pepper Flakes – For a little background heat. Add more if you like it spicy.
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Salt & Black Pepper
Step-by-Step: How I Make It at Home
1. Prep the Pasta and Scallops
Boil your linguini in salted water until al dente. While it’s going, get your scallops ready. Remove the side muscle if it’s still attached and dry each one thoroughly with paper towels. Moisture is the enemy of a good sear!
2. Sear the Scallops
Heat a cast iron skillet over medium-high heat until it’s hot—really hot. Add a thin layer of olive oil and carefully place the scallops in the pan. Let them sit undisturbed for 2–3 minutes to get that golden crust. Flip once, sear the other side, and then add a bit of butter to baste them right before pulling them off the heat. Set them aside under foil to keep warm.
3. Make the Sauce
In the same skillet (with all that flavor from the scallops), add a drizzle of olive oil. Sauté garlic, shallots, thyme, red pepper flakes, salt, and pepper on medium-low heat until fragrant. Then pour in the wine and scrape up any browned bits from the bottom—those are flavor gold.
4. Finish the Sauce
Let the wine reduce slightly, then stir in seafood stock. Add lemon juice, zest, chopped basil, chives, and a little butter to round out the sauce. Let it all come together for a minute or two.
5. Toss and Combine
Add the cooked linguini right into the skillet and toss it in the sauce. Let it soak in for about 30 seconds so every strand is coated. Finally, nestle your scallops back into the pan and spoon some sauce over the top before serving.
Real Tips from My Kitchen
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Dry Scallops = Golden Crust. Pat them dry like your dinner depends on it—it does. A dry scallop gives you that beautiful sear.
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Don’t move them around. Place them in the pan and resist the urge to touch. When they’re ready to flip, they’ll release easily.
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Use a hot pan. Cast iron works best because it holds heat and sears like a pro.
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Zest before juicing. Always zest your lemon before you cut it. I’ve made that mistake too many times.
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No wine? No problem. Just double the seafood stock—it still turns out great.
Common Questions I Hear
How do I know when scallops are done?
They’ll be golden brown on the outside and just opaque in the center. If they feel super firm, they’re overcooked. Mushy? They need more time.
Can I use something other than scallops?
Definitely. Shrimp or even chunks of halibut work beautifully in this recipe.
What wine should I use?
A dry white like Sauvignon Blanc or Pinot Grigio. Just don’t use anything too sweet.
Can I skip the wine completely?
Yes. Just double the seafood stock—it’ll still have a rich, flavorful base.
Serving Suggestions
This pasta already feels like a treat, but here’s how I like to complete the meal:
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A glass of cold white wine (the one you used in the sauce is perfect)
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A simple butter lettuce salad with lemon vinaigrette
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Warm garlic bread or a toasted baguette
It’s the kind of dinner that makes a Tuesday feel like a celebration. And if you’ve got guests coming over? They’ll be impressed—but you don’t have to tell them how easy it was.
Lemon Fettuccine with Seared Scallops
Silky linguini tangled with a lemony garlic butter sauce, topped with perfectly golden seared scallops—it tastes like a fancy restaurant meal but comes together in just 30 minutes at home.
Ingredients
- ¾ pound linguini
- 1 cup fresh basil, torn
- ½ cup chives, finely chopped
- 1 pound scallops, side muscle removed
- 1 cup dry white wine (like Sauvignon Blanc)
- 1 cup seafood stock (or chicken stock if that’s what you have)
- 1 tablespoon olive oil (plus more for cooking)
- 1 large shallot, minced
- ½ teaspoon red pepper flakes
- Leaves from 4 sprigs of fresh thyme, chopped
- Zest and juice of 1 lemon
- Kosher salt and freshly cracked black pepper
- 3 tablespoons butter, divided
- 4 garlic cloves, finely chopped
Instructions
- Bring a pot of salted water to a boil and cook the linguini until al dente, following the package instructions. While that’s going, prep the scallops—gently pull off the side muscles if they’re still attached and pat them completely dry with paper towels. Season generously with salt and pepper.
- Grab your biggest skillet (a cast iron pan works like magic here) and heat it over medium-high heat. Add a slick of olive oil. Once it’s shimmering, lay in the scallops without crowding the pan. Let them sear, undisturbed, for about 2–3 minutes per side. In the last minute, toss in 2 tablespoons of butter and spoon it over the scallops to baste them. Once beautifully golden, transfer them to a plate and tent loosely with foil to keep warm.
- In the same skillet, drizzle in a bit more olive oil and drop in the garlic, shallots, red pepper flakes, thyme, and a pinch of salt and pepper. Lower the heat and sauté for about a minute or two until fragrant and softened.
- Pour in the white wine and use a wooden spoon to scrape up all the flavor-packed bits stuck to the bottom. Let the wine simmer and reduce slightly for a minute, then stir in the stock. Let that bubble for another minute to build the sauce.
- Now add the torn basil, chives, lemon zest and juice, and the remaining tablespoon of butter. Stir until everything’s glossy and blended.
- Toss in the cooked linguini and stir gently so the noodles soak up that buttery citrusy sauce. Let it all warm through for about 30 seconds.
- Finally, nestle those golden scallops back into the skillet and serve it all up straight from the pan, family-style or plated for something a little fancier.
Notes
- Dry them well: Moisture is the enemy of a good sear. Press both sides with paper towels until dry to the touch.
- Don’t overcrowd the pan: Give each scallop space to sear properly.
- Leave them alone: Once you place them in the hot pan, resist the urge to peek or poke. Flip only once.
- Use just enough oil: A thin coating is key—too much will splatter, too little and they’ll stick.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 503Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 99mgSodium 1135mgCarbohydrates 42gFiber 2gSugar 3gProtein 38g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
