This Scallop Pasta with Lemon Garlic Sauce is a bright, elegant seafood pasta made with golden pan-seared scallops, tender pasta, fresh lemon, garlic, butter, and a splash of white wine. There is no cream and no cheese—just a light, glossy sauce created with butter, lemon, and starchy pasta water for a simple Italian-inspired dinner that feels restaurant-worthy at home.
Ready in about 35 minutes, this scallop pasta is perfect for a special date night, a seafood dinner, or any evening when you want something refined without making the recipe complicated.
Quick Look: Scallop Pasta (Lemon Garlic Sauce)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Dietary Info: Pescatarian
- Method: Stovetop
- Technique: Pan sear and emulsified pasta water sauce
- Flavor and Texture: Bright, buttery, silky, tender, and fresh
Why You’ll Love This Family Favorite!
This scallop pasta is the kind of dish that lets simple ingredients shine. Sweet sea scallops are seared until golden, then served with pasta coated in a delicate lemon garlic butter sauce. The sauce is made directly in the skillet, so every bit of flavor from the scallops becomes part of the final dish.
The key is patience. The scallops need to be dry before they hit the hot pan, and the pasta should finish cooking in the skillet with reserved pasta water. As the pasta is tossed, the starch helps the butter, lemon, and wine come together into a silky sauce that clings beautifully to every strand.
This recipe is elegant enough for a romantic dinner, yet simple enough for a weeknight when you want something fresh and special. It has the brightness of lemon, the warmth of garlic, a gentle touch of butter, and tender scallops that make the whole dish feel luxurious without being heavy.
Made With Amore,
Table of Contents
- Quick Look: Scallop Pasta (Lemon Garlic Sauce)
- Why You’ll Love This Family Favorite!
- Simple Ingredients
- Variations & Substitutions
- How To Make Scallop Pasta
- Scallop Pasta (Lemon Garlic Sauce) FAQs
- Serving Suggestions
- Recipe Tips
- More Seafood Recipes To Try
- Scallop Pasta Recipe
Simple Ingredients
This scallop pasta recipe uses a short list of fresh ingredients to create a clean, balanced, and flavorful lemon garlic pasta sauce. Each ingredient has a purpose, from the sweet scallops to the starchy pasta water that brings the sauce together.
- Quality pasta: Spaghetti, linguine, angel hair, or fettuccine all work well. Choose a pasta shape that can hold the glossy lemon garlic sauce.
- Large sea scallops: Sweet, tender scallops are the main ingredient. Pat them completely dry before cooking so they sear instead of steam.
- Shallot: Adds gentle sweetness and depth without overpowering the seafood.
- Garlic: Thinly sliced garlic gives the sauce its fragrant, savory base.
- Dry white wine or stock: Adds acidity and helps lift the browned flavor from the skillet.
- Lemon zest and juice: Bring fresh citrus flavor and brightness to the buttery sauce.
- Reserved pasta water: The starch helps create a smooth, silky sauce without cream.
See the recipe card below for the complete ingredient list and exact quantities.
Variations & Substitutions
- Use shrimp instead of scallops. Shrimp is a delicious alternative and cooks quickly in the same style of lemon garlic sauce.
- Add fresh spinach at the end. Stir it in just before serving for extra color and a delicate green flavor.
- Increase the heat. Add more crushed red pepper flakes or a small drizzle of chili oil for a spicier pasta.
- Make it creamy, if desired. A splash of heavy cream, whole milk, or a sprinkle of parmesan can create a richer version, although it is not the traditional style for this light seafood pasta.
- Use vegetable stock instead of wine. This keeps the sauce flavorful while avoiding alcohol.
How To Make Scallop Pasta
This lemon garlic scallop pasta comes together quickly, so prepare your ingredients before you start cooking. The scallops sear in just a few minutes, and the pasta finishes directly in the skillet to absorb flavor and create a silky sauce.
- Bring a large pot of generously salted water to a boil. Cook the pasta until it is 1–2 minutes shy of al dente. Reserve at least 2 cups of pasta water before draining. Do not rinse the pasta. While the pasta cooks, pat the scallops very dry with paper towels and season both sides with sea salt and freshly ground black pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
- Place the scallops in the hot skillet, leaving space between each one. Do not crowd the pan. Sear without moving for 2–3 minutes, until the bottoms are deeply golden. Flip and cook for 1–2 minutes more, just until the centers are opaque. Transfer the scallops to a plate and tent loosely with foil.
- Lower the heat to medium. Add 2 tablespoons butter to the skillet, then add the finely chopped shallot with a small pinch of salt. Cook for 2–3 minutes, until softened. Add the sliced garlic and crushed red pepper flakes.
- Cook for about 30 seconds, just until the garlic is fragrant. Do not let it brown. Pour in the white wine or stock and simmer for 2–3 minutes, until reduced by about half.
- Add the drained pasta directly to the skillet. Pour in ¾ cup of reserved pasta water and toss continuously. Add the remaining 2 tablespoons butter and continue cooking over medium heat, tossing and stirring for 2–4 minutes. Add more pasta water a little at a time until the sauce becomes glossy and coats the pasta.
- Stir in the lemon zest and fresh lemon juice. Taste and adjust the salt and pepper. Return the scallops and any juices to the pan, then toss gently for 30–60 seconds to warm them through. Finish with chopped parsley and a squeeze of fresh lemon. Serve immediately.
Scallop Pasta (Lemon Garlic Sauce) FAQs
Scallops are done when they are golden on the outside and just opaque in the center. Avoid overcooking them, because they can quickly become firm and rubbery.
Yes. Thaw frozen scallops overnight in the refrigerator, then pat them completely dry before cooking. Extra moisture prevents a proper golden sear.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Scallops are best enjoyed fresh, but gentle reheating can help preserve their texture.
Reheat the pasta gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Warm only until heated through. Avoid simmering, and skip the microwave if possible.
Scallops may fail to brown if they are not dry, the pan is not hot enough, or the skillet is overcrowded. Pat them very dry, use a hot pan, and leave space between each scallop.
Serving Suggestions
Serve scallop pasta with lemon garlic sauce as an elegant main course. It pairs well with simple starters such as bruschetta, a crisp chopped salad, or another light vegetable dish. For a side, choose roasted vegetables or warm bread to soak up the glossy lemon butter sauce. Because the pasta is bright and delicate, a light dessert with citrus or a simple cake makes a lovely finish to the meal.
My Pro Tips
Recipe Tips
- Pat scallops completely dry: moisture prevents browning and keeps the scallops from developing a crust.
- Use a large skillet: the scallops need space so they sear instead of steam.
- Don’t move the scallops while searing: leaving them in place helps create a golden crust.
- Slightly undercook the pasta: it will finish cooking in the skillet and absorb the lemon garlic sauce.
- Add pasta water slowly: toss continuously until the sauce becomes silky, glossy, and well emulsified.
More Seafood Recipes To Try
Scallop Pasta (Lemon Garlic Sauce)
Blackened Shrimp
Shrimp Asparagus Pasta
Marry Me Shrimp Recipe
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Scallop Pasta Recipe
6 servings
Ingredients
- 1 pound high-quality spaghetti, linguine, or fettuccine
- 1 pound large sea scallops, 10–12, side muscle removed, patted completely dry
- 2 tablespoons extra virgin olive oil
- 5 tablespoons unsalted butter, divided
- 1 small shallot, very finely chopped
- 4 garlic cloves, thinly sliced
- 1 teaspoon fine sea salt, divided, plus more for pasta water
- Freshly ground black pepper, to taste
- Pinch crushed red pepper flakes
- 1 cup dry white wine, or vegetable stock
- 2 cups reserved pasta water, you may not use it all
- 1 whole lemon, zest and juice
- ¼ cup fresh parsley, finely chopped
- Lemon slices, for garnish
Instructions
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Bring a large pot of generously salted water to a boil. Cook the pasta until 1–2 minutes shy of al dente. Reserve at least 2 cups of pasta water, then drain. Do not rinse.
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Pat the scallops very dry with paper towels. Season both sides with ½ teaspoon sea salt and black pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the scallops with space between each one and sear without moving for 2–3 minutes. Flip and cook 1–2 minutes more, until just opaque in the center. Transfer to a plate and tent loosely with foil.
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Lower the heat to medium. Add 2 tablespoons butter, then add the shallot with a small pinch of salt. Cook for 2–3 minutes, until soft. Add the garlic and red pepper flakes and cook for 30 seconds, just until fragrant. Pour in the white wine or stock and simmer for 2–3 minutes, until reduced by about half.
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Add the drained pasta to the skillet. Pour in ¾ cup reserved pasta water and toss continuously. Add the remaining 2 tablespoons butter. Cook over medium heat, tossing and stirring, until the sauce turns glossy and coats the pasta. Add more pasta water a little at a time as needed.
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Stir in the lemon zest and fresh lemon juice. Taste and adjust the salt and pepper.
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Return the scallops and any juices to the pan. Toss gently for 30–60 seconds, just until warmed through. Do not overcook.
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Finish with chopped parsley and a squeeze of fresh lemon. Serve hot.
Notes
- Pat scallops completely dry: this is the best way to encourage browning.
- Use a large skillet: overcrowding the pan causes steaming.
- Do not move the scallops too soon: let them form a crust before flipping.
- Finish the pasta in the pan: this helps the noodles absorb the sauce.
- Toss with pasta water gradually: the starch creates the smooth lemon garlic sauce.
Nutrition
Carbohydrates: 62g
Protein: 19g
Fat: 16g
Nutrition information is automatically calculated and should be used as an approximation.