Healthy Summer Scallop Pasta

I remember a humid July evening when I wanted dinner ready fast and light. The fridge had scallops, a few cherry tomatoes, and a zucchini. I cooked a quick pasta and ended up with a bright, healthy summer scallop pasta that felt fresh and satisfying after a long day.

Why You’ll Love It

This recipe is quick and reliable on busy nights. It uses a few fresh ingredients and one pan for the scallops, so cleanup is easy. Serve it when you want something light but still a little special. Family and guests both appreciate the tender scallops and bright lemon notes. It fits well into weeknight routines or a low-effort weekend meal.

Serves 4
Prep Time: 15 minutes |
Cook Time: 15 minutes |
Total Time: 30 minutes

Ingredients

• 8 ounces whole-wheat or semolina spaghetti
• 1 pound dry scallops, patted dry
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, thinly sliced
• 1 medium zucchini, shaved into ribbons
• 1 cup cherry tomatoes, halved
• 1/4 cup dry white wine or low-sodium vegetable broth
• Zest and juice of 1 lemon
• 2 tablespoons capers, drained
• Salt and black pepper to taste
• Crushed red pepper flakes, optional, pinch
• 2 tablespoons grated Parmesan, optional
• Lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, pat scallops very dry and season both sides with salt and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add scallops in a single layer. Sear 2 minutes per side until golden and opaque. Transfer scallops to a plate and cover loosely.
4. Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter to the pan. Add garlic and cook 30 seconds until fragrant but not browned.
5. Add zucchini ribbons and cherry tomatoes. Cook 2 minutes, tossing, until zucchini softens and tomatoes start to blister.
6. Pour in white wine or broth and scrape the pan base to deglaze. Cook 1 minute to reduce slightly.
7. Add cooked pasta to the skillet. Toss with lemon zest, lemon juice, capers, and reserved pasta water a little at a time to loosen the sauce. Adjust salt and pepper.
8. Return scallops to the pan for 30 seconds to rewarm. Finish with a pinch of red pepper flakes and Parmesan if using.
9. Plate immediately with a lemon wedge alongside each serving.

Tips & Tricks

• Dry scallops thoroughly to get a proper sear and color.
• Reserve pasta water; it helps bind the sauce without adding fat.
• Do not overcook scallops. They go from tender to rubbery quickly.
• Use the sharpest lemon you can find for bright flavor with less juice.
• Taste and adjust seasoning at the end. Scallops benefit from a final sprinkle of salt if needed.

Serving Ideas

• Quick weeknight dinner with a simple green salad.
• Light lunch with crusty bread for soaking up the sauce.
• Casual date night paired with a chilled white wine.
• Summer dinner on the patio for four.
• Small dinner party starter course by reducing portions.

Frequently Asked Questions

Conclusion

This healthy summer scallop pasta is a fast, dependable meal for busy nights. It balances bright lemon, tender scallops, and simple pantry staples for a dish that feels fresh without fuss. Follow the steps, keep an eye on the scallops, and use reserved pasta water to bring it together. Make it your own with herbs, spice, or a low-carb swap, and trust that a quick, tasty dinner is always possible on a tight schedule.