Scallop Pasta with Lemon & Herbs
It’s a beautiful evening when you serve scallop pasta. This exquisite meal, seasoned with lemon, garlic, and herbs, is sure to impress everyone at the table. Presented below is a visually spectacular supper meal that is both elegant and simple to prepare: Pasta with Scallops! It doesn’t matter if you want to dazzle dinner guests, serve an aromatic meal, or just feed your family on a weeknight: this dish is a great choice. The seared scallops are sweet, buttery, and delicate, and they are served on supple pasta that has been flavored with lemon, garlic, and fresh herbs.
What you should look for when buying scallops
It might be difficult to get the best scallops at the grocery store if you’ve never cooked with scallops before. Some pointers on what to look for while purchasing scallops are as follows:
- Shellfish: When pan searing, sea scallops are the best option since they are huge and versatile. It is best to avoid bay scallops, as they are relatively tiny and are mostly used in stews. Wild caught vs. farmed: Wild caught fish in your nation is typically a more sustainable option than farmed fish. There are additional high-quality choices available from well-regulated farms
- Check the Seafood Watch Consumer Guide for more information. Scallops that are wet vs scallops that are dry: Some scallops are treated with water and sodium tripolyphosphate before being frozen
- They are referred to as “wet scallops” in some circles. This might impart a soapy smell and a rubbery feel to them (read more). Nonetheless, because most grocery store containers do not specify whether they are wet or dry, this recipe includes a method for refreshing any type
- Scallops that are fresh vs those that are frozen: You have the option to utilize either! See the section below for instructions on how to thaw scallops.
How to thaw frozen scallops
Scallops that have been frozen offer a fantastic taste! The only problem is that you have to plan ahead of time in order to defrost them. However, if you forget to do so (as we frequently do), here’s a technique to help you out. The following are the most effective methods for thawing frozen scallops:
- Place the frozen scallops in the refrigerator overnight (this is the best choice) before cooking. Before using them, give them a brief rinse to get rid of any ice that may have remained. In a pinch, you might say the following on the day of: Keep the frozen scallops in their original packaging or in a resealable plastic bag until ready to use. Fill a big basin halfway with cold water and drop the packet of bag into it. The scallops should be ready to eat in approximately 30 minutes after being frozen.
Getting the perfect sear for scallop pasta!
A simple dish, the only component that requires a little finesse is the searing of the scallops before serving. Once you’ve gotten the pasta boiling, you’ll need to sear the scallops on each side until they’re a crisp brown. If anything isn’t flawless, that’s OK with me! It might be a bit difficult to get them all to turn out precisely brown the first time, so give it a few tries. Here are our top recommendations for searing scallops:
- Scallops should be brined for 10 minutes before being patted dry. Place them in a bath of room-temperature salt water, which will assist to bring the taste back to life and season the scallop from the inside out, before serving. Don’t forget to complete this step! Making sure they are completely dry is also important: if there is any water on the scallops, they will steam instead than sear. Maintain as much space between the scallops as possible in the pan. It’s possible that you’ll need to do two batches. If you touch the scallops, you run the danger of their steaming instead of browning. Do not stir during the first 2 to 3 minutes of cooking. The brown crust forms as a result of the scallop not being moved. This is referred to as the Maillard process, which is a chemical reaction that results in that deliciously browned taste on seared meats when cooked. Cook for another 2 to 3 minutes on the other side. The rules remain the same: don’t stir! This results in the formation of the crust on the other side.
The pasta noodles to use
To make this scallop pasta, you may use any sort of long noodle that you choose. Linguine is a favorite of ours since it is visually appealing and has a good thickness. But, of course, there are a plethora of other alternatives. The following are the sorts of spaghetti noodles that we recommend:
- Linguine: This is our number one choice! If you can find it, use dried linguine, or even better, fresh linguine if you can locate it. Bucatini is similar to hollow spaghetti in appearance. Another favorite.you may find it in our Shrimp Pasta. Alternatively, serve with spaghetti, which is one of the most widely used noodles in the world. Angel hair: These delicate stands would look lovely in this setting, and they would complement the tiny scallops
- Fettucine: Fettucine is a bit thicker than linguine and would also work well in this dish
- Fettuccine is a little thinner than linguine and would also work well in this dish
Sides to serve with scallop pasta
There are just 8 ounces of pasta required for this scallop pasta recipe, which is a modest serving size. Therefore, we propose that you serve this meal with a few sides to assist it become a substantial and nutritious dinner option. Because it has a subtle elegance about it that is reminiscent of Italian design, it is also suitable for dinner parties or aromantic dinners. In addition to scallops, here are some of our favorite side dishes to serve with scallops, both everyday and special occasion:
- Everyday salads: TryPerfect Spinach Salad,Easy Arugula Salador, orItalian Salad
- Fancier salads: TryFennel Orange Salad,Citrus Salad, orArugula Beet Salad
- And soups: TryPerfect Spinach Salad,Easy Arugula Salador, orItalian Salad. Choose from a variety of side veggies such as roasted asparagus, lemon green beans, sauteed green beans, or parmesan broccoli as a side dish. Bread: You may use fresh No Knead Bread or Garlic Toast as a topping.
This scallop pasta recipe is…
Pescatarian. Use gluten-free or legume pasta if you’re trying to avoid gluten. Print
It’s a beautiful evening when you serve scallop pasta. This exquisite meal, seasoned with lemon, garlic, and herbs, is sure to impress everyone at the table. In the case of the scallops
- 16oz linguine noodles or other long noodles (gluten-free or legume pasta can be used if preferred)
- 1 pound sea scallops, thawed if frozen
- 8oz pasta (gluten-free or legume pasta optional)
- 2 tablespoons neutral oil
- Kosher salt
- 2 tablespoons neutral oil
In order to make the sauce
- The sauce will be made using
- If the scallops were frozen (as described above), defrost them. Prepare the spaghetti as follows: Bring a large saucepan of well-seasoned water to a boil. Cook the pasta until it is about al dente, about 5 minutes. Start tasting it a few minutes before the packaging suggests: you want it to be soft on the inside but still a bit stiff on the outside
- This takes around 7 to 8 minutes on a standard oven. Drain the pasta and set it aside. (If it is finished before the sauce is finished, return it to the saucepan with a sprinkle of olive oil to prevent it from sticking.)
- Scallops should be brined for 10 minutes: Prepare a shallow dish by mixing 4 cups room temperature water and 2 teaspoons kosher salt together in one large mixing bowl. Place the scallops in the water for 10 minutes and then remove them. Cook the scallops on a hot grill: Remove the scallops from the pan and pat them dry well. Season with kosher salt to taste, a few pinches at a time. In a large skillet, heat the oil over high heat until shimmering. If you’re using a medium-sized pan, fry the scallops in two batches at the same time. Once the oil is heated, add the scallops and fry, without stirring, for 2 to 3 minutes, or until a clear brown crust develops on the bottom of the pan. Scallops should be flipped using tongs. Cook for an additional 2 to 3 minutes on the opposite side, or until a crust is just beginning to develop on the bottom and the center of the scallop is nearly opaque. Remove the scallops from the skillet and place them on a platter. Prepare the sauce as follows: Reduce the heat to a moderate setting. Combine the butter, lemon juice, minced garlic, and chopped herbs in a mixing bowl. Make use of a spatula to scrape the bottom of the pan to release the taste of any browned crumbs that have accumulated there. Simmer for 1 minute, or until the garlic is fragrant
- Add the milk, kosher salt, and greens and cook until the greens are wilted, about 3 minutes. Remove from the heat and cook for a few seconds more, until the scallops are barely warm. Season with plenty of freshly ground black pepper. Taste and adjust the seasonings as needed to your liking. Serve with a drizzle of olive oil and a squeeze of lemon juice.
- The scallops should be defrosted if they were previously frozen (see above)
- And To prepare the spaghetti, follow these instructions: Bring a large saucepan of well-salted water to a rolling boil. To cook al dente pasta, boil it until it is just barely firm to the bite. Beginning a few minutes before the packaging suggests, taste the meat to see whether it’s soft on the inside but still a bit firm on the outside
- This should take 7 to 8 minutes, on average. Remove the pasta from the boiling water and set it aside to cool. The sauce will complete cooking if it finishes before the pasta. Add it back to the pot with a sprinkle of olive oil to prevent it from sticking.
- Scallops should be brined for 10 minutes before serving. In the meantime, combine 4 cups room temperature water and 2 teaspoons kosher salt in a small dish. In a large mixing bowl, combine the scallops, water, and salt. The scallops should be seared in a pan over high heat. To prepare the scallops, remove them from the pan and pat them dry. Toss with a few pinches of kosher salt to taste and season lightly. Using a large skillet, heat the oil over high heat until hot but not smoking. Cook the scallops in two batches if you’re using a medium skillet. Once the oil is heated, add the scallops and fry, without stirring, for 2 to 3 minutes, or until a clear brown crust develops on the bottom of the skillet. With tongs, flip the scallops. 2 to 3 minutes longer on the opposite side, or until a crust has formed on the bottom, and the center of the scallop is virtually opaque in the middle. Removing the scallops from the skillet and placing them on a platter is the next step. Reduce the heat to a medium setting and cover the pan. Combine the butter, lemon juice, minced garlic, and chopped herbs in a large mixing bowl until well combined. Scrape the bottom of the pan with a spatula to release the taste of any browned bits that have remained on the bottom of the skillet. Prepare the pasta according to package directions. Simmer for 1 minute or until aromatic
- Add milk, kosher salt, and greens and cook until the greens have wilted. Remove from the heat and cook for a few seconds, or until the scallops are barely warm. Freshly ground black pepper should be used in generous amounts. Taste and adjust the seasonings as needed to your taste preferences. With a drizzle of olive oil and a squeeze of lemon zest, serve.
Scallop pasta is a type of pasta that has scallops on it.
More easy seafood recipes
Do you enjoy seafood recipes? Some more of our favorite quick and easy dinners include:
- Make another batch of noodles with the Creamy Shrimp Pasta or the Shrimp Pesto Pasta
- Serve immediately. Cook some crispy Blackened Salmon orMiso Salmon in a pan till crispy. Preheat the broiler for Quick Broiled Salmon with Lemon Caper Sauce or Pan Seared Scallops with Lemon Herb Sauce, both of which are delicious.
Savory Sea Scallops and Angel Hair Pasta
The original recipe makes six servings.
The ingredient list has been updated to match the number of servings stated.
- Fill a big saucepan halfway with lightly salted water and bring it to a boil over high heat, stirring occasionally. Once the water comes to a boil, add the angel hair pasta and bring the pot back to a boil. Leaving the lid off the pan and turning regularly, boil the pasta until it is cooked through but still firm to the bite, about 4 to 5 minutes total. Drain carefully in a colander put in the sink before proceeding. Advertising
- Melt butter in a pan over medium heat until melted and smooth. 1 minute later, add the garlic and cook, stirring constantly, until it is aromatic and softened. Slice any scallops that are more than 3/4 inch thick in half to ensure that they cook evenly
- Add the scallops, basil, and parsley to the skillet and mix well. Prepare the scallops in batches, stirring gently, until they are just solid enough to press with a finger, about 2 to 3 minutes. If you overcook scallops, they will turn tough and chewy. Season with salt and black pepper after stirring in the lemon juice. If you like a richer sauce, you may add more cream. Bring the sauce to to a minimal simmer
- sServe over heated angel hair pasta
- Sprinkle to taste with Parmesan cheese
515 calories per serving; 33.1 grams of protein; 46.3 grams of carbs; 21.9 grams of fat; 95.5 milligrams of cholesterol; 527.8 milligrams of sodium Nutrition in its entirety
Lemon Garlic Scallop Pasta
With regard to the WGC staff, I believe it is reasonable to state that we are a group of pasta connoisseurs. It’s also reasonable to say that we adore garlic, lemon, herbs, and anything else that’s both fresh and light while yet being packed full of flavor. So this Lemon Garlic Scallop Pasta is just what we’ve been looking for! If you’ve never attempted to make scallops before, don’t be intimidated! I’m going to take you through everything step by step. For those who’ve never tried scallops before, let me be the first to congratulate you on discovering your new favorite seafood preparation.
Here are a few rules to cooking scallops:
1: To begin, you must first separate the scallop’s muscle from its shell. You can get a demonstration from local fishmonger – I should have taken a photo for you, but I forgot. This page will be updated as soon as I prepare this dish again, so stay tuned. 2: Check to see if your scallops are DRY. Using a paper towel, dry both sides of the pan. The nicest color will be obtained in this manner. 3: Season generously with salt and pepper to your liking. And I mean that in all seriousness. 4: Cook using a cast iron skillet over high heat.
- 6: Don’t play games with them.
- Keep them in place and don’t peek or move them.
- That’s it, folks.
- Scallops from the What’s Gaby Cooking School of Cooking.
Stuck in a dinner rut? Looking for new delicious dinner ideas?Check out my roundup of 50+ easy dinner ideas here.
- Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course Italian and Mediterranean cuisines are available.
- 1lb scallops
- Kosher salt and freshly ground black pepper
- 1tablespoonextra virgin olive oilplus some for drizzling
- 4 clovesgarlicchopped
- 1large shallotfinely chopped
- 1/2tspcrushed red pepper flakes
- 4sprigs fresh thyme, leaves removed and chopped
- 1cupwhite wineSauv Blanc
- 1cupseafood stockchi Fresh basil (torn)
- 1/2 cup minced chives
- 1 lemon (zested and juiced)
- 1 tablespoon olive oil
- Prepare the pasta according to the package guidelines. Wait until you have finished your spaghetti before beginning the scallops. Scrape the scallops clean of any remaining muscle and blot them dry with a paper towel. Season the scallops with a generous amount of salt and pepper
- Over medium high heat, preheat a big pan (I prefer to use a cast iron skillet for this) until hot. Toss in the olive oil and 2 tablespoons of the butter until well combined. When the butter has melted into the oil, add the scallops. The scallops should be seared for about 2-3 minutes on each side until they are a deep golden brown, then removed from the pan and covered loosely with foil to keep warm. Using a second drizzle of olive oil, add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper to the skillet and stir to combine the flavors. Reduce the heat to medium-low and sauté the garlic and shallots for 1 to 2 minutes, stirring frequently, until they are fragrant. Add the wine to the pan and scrape up any drippings from the bottom of the pan. Cook for 1 minute after adding the wine to reduce the alcohol content. Continue to cook for approximately 1 minute more. Stir in the basil, chives, lemon zest and juice, as well as the remaining 1 tablespoon of butter, until the butter is melted and the mixture is well combined. Cook for approximately 30 seconds, just long enough to blend the ingredients and allow the pasta to soak up some of the sauce. Place the scallops back into the pan and set aside until ready to serve.
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Creamy Garlic Pasta with Pan Seared Scallops
For two people, this decadent and beautiful pasta dish is perfect. It may easily be doubled for a larger group. Served with pan-seared brown butter scallops and a rich creamy garlic sauce, this dish is a wonderful blend of flavors. It’s every garlic enthusiast’s dream come true! You can bet your bottom dollar that we’ll be diving right into this seafood masterpiece. STUNN-ER. Like, completely demolish Valentine’s Day in the process. Alternatively, you might have the most amazing Galentine’s Day event that has ever existed.
Perhaps it’s because it’s a Wednesday night and you want to treat yourself to the nicest meal possible: garlic, pasta, and seafood.
You’ll love this dish, if you can respond yes to any of the questions below.
- Do you always add 4 or more additional garlic cloves to a recipe in addition to the amount suggested by the recipe? Despite the fact that this recipe asks for 8 cloves of garlic, you will almost certainly add more. Do you eat just high-quality pasta? Do you have dreams that are flavored with garlic cream sauce? Seared scallops that are expertly prepared make your heart skip a beat
- Have you been looking for the perfect supper that is both magnificent and exquisite, but yet simple to prepare and takes little time to prepare? Is it important to you to consume excellent food?
Is it possible for me to continue on?
It encompasses all of these characteristics and more. The fact that it can be put together in under 20 minutes makes it ideal for weekday dinners when something a bit extra special and tasty is called for. Everything about it is just amazing, so let’s go to work on the meal.
What You’ll Need to Make Scallop Pasta and Garlic Sauce
Garlic, garlic, garlic! It’s all about the sauce! The creaminess, the richness! The noodle dishes! Especially delicious are the scallops, with their buttery, melt-in-your-mouth softness, and their gorgeous brown sear on the outside! It possesses all of these characteristics. Here’s everything you’ll need to get started:
- In addition to spaghetti noodles, other shapes of noodles may be substituted, but something that can be twirled in the wonderfully creamy sauce is preferred. In addition, high-quality pasta is usually suggested
- Sea Scallops — search for ‘dry scallops’ for the freshest flavor and the finest caramelization when pan-searing for the best caramelization and caramelization. Wet scallops are treated with a water solution in order to keep them fresher for extended periods of time, and they may have a faint flavor to them. Garlic is a must-have ingredient for garlic spaghetti. Whole Milk (or Whole Milkor) Here’s where the smoothness comes from: half and half and milk. Butter– oh, yes, this is also responsible for the smoothness. I recommend using unsalted butter so that you may adjust the salt to your liking. Do you have a high-quality butter, such as European butter, at your disposal? And that’s not all
- All-Purpose Flour– to be used in the preparation of the roux that will thicken the garlic sauce. Parmesan Cheese– A creamy garlic pasta dish would be incomplete without parmesan cheese. I prefer to use grated cheese since it melts into the sauce the most effectively.
How to Make Creamy Garlic Pasta
We have to start from the beginning. Because of the garlic, of course. Garlic is a staple in every kitchen. Garlic and parmesan are two of the most important ingredients. The basic idea is to make a creamy garlic and parmesan pasta dish. Our two most important players showed up and played to their full potential. The basic recipe steps are as follows:
- Add the garlic to a pan with a generous amount of butter and cook until it is soft and delicious. Season with salt and red pepper flakes to taste, and then serve. Make a roux by whisking in some flour and cooking it down until it’s thick and smooth, making sure to keep mixing so it doesn’t burn. As a result, our sauce thickens more quickly (the heavier cheese sauce always gets to me)
- Pouring in vegetable stock will help to deglaze the pan (ok, you could totally go for white wine here too). Then add the whole milk, which should be at room temperature. By ensuring that it is at room temperature or lukewarm, you can assure that it will not seize or curdle. Toss the under-al dente pasta into the sauce, adding more golden pasta water if necessary to get the desired consistency
- Serve immediately. After it’s been stirred a little, put in the parmesan cheese. Allow it to melt into the spaghetti and watch as it significantly increases the creaminess factor
- Sear the scallops in a hot pan until they have a beautiful golden brown crust, then arrange them on top of the spaghetti. There will be more on this in a moment
How to Get the Perfect Sear on the Scallops
What are pan-seared scallops? They are huge sea scallops that are cooked in a pan with plenty of butter until they are golden brown. The butter transforms into brown butter, which aids in the development of a rich golden brown exterior on those exquisite scallops, as well as the creation of lovely caramelization and flavor. Pan-seared scallops with garlic and butter. Nothing beats it in terms of quality. Here are some pointers on how to prepare pan-seared scallops:
- Pan-seared scallops are exactly what they sound like. A pan full of butter is used to sear the scallops, which are enormous sea scallops. Those luscious scallops develop a deep golden brown surface, which is enhanced by gorgeous caramelization and taste as the butter miraculously transforms into brown butter. Scallops with garlic and butter, pan-seared in olive oil. It doesn’t get much better than that. To prepare pan-seared scallops, follow these guidelines:
What to Look for When Buying Scallops
- Is it possible to make pan-seared scallops from scratch? They are huge sea scallops that are cooked in a pan with a lot of butter until they are golden brown. The butter transforms magically into brown butter, which aids in the development of a rich golden brown skin on those luscious scallops, resulting in magnificent caramelization and flavor. With garlic and butter, pan-fried scallops. It doesn’t get much better than that. A few pointers for preparing pan-seared scallops:
How to Use Frozen Scallops
Because you must defrost the scallops ahead of time before using them in this recipe, it necessitates a little extra planning and planning ahead of time for this dish. Thaw the scallops in the refrigerator overnight for the best results. Before you use them, make sure to rinse them thoroughly and pat them dry before continuing with the following instructions. The day before, place the bag of scallops in a dish of cold water for 20-30 minutes to thaw them if you forgot to do so the night before (sorry!
Before using them, rinse them thoroughly and wipe them dry.
), you may follow with the recipe as written.
What to Serve with Scallop Pasta
This creamy, garlicky, scallop-y pasta may be savored simply as it is, with a bottle of chilled white wine and your favorite company. A romantic candle-lit meal with your significant other is a great way to enjoy it. Alternatively, if we’re being a bit more practical on a Friday night, the glow of Netflix and the beginnings of the current binge are in order. Served with roasted broccolini or green beans, this creamy garlic pasta dish is a crowd pleaser. A light side salad would also be a nice place to start your meal.
When you’re ready to add the parmesan cheese, toss in a handful of spinach to the pasta.
You’ve got this, you superhuman being you.
Frequently Asked Questions
Is it possible to make this vegetarian? If you are not a fan of shellfish, you can completely skip the scallops from this dish and serve it with some roasted broccolini or a salad instead as an accompaniment. If you like, you may sauté the mushrooms and add them to the spaghetti as well. Alternatively, simply savor the spaghetti. It really is that fantastic. What else can I use in place of the scallops? If you don’t care for scallops in general, you may substitute shrimp for them in this recipe.
Is it possible to double this recipe?
You may easily double this recipe if you can’t get enough or if you need to feed a larger number of hungry mouths.
In this dish, fettuccini, bucatini, or angel hair can be substituted for the spaghetti to make it more palatable.
Yes! You may sauté mushrooms, add broccoli, or wilt spinach or kale to make a delicious side dish. Have you tried this recipe yet? Please provide your feedback and a star rating in the form below. I appreciate your comments, and it is beneficial to others as well!
For approximately 2 servings:
- 6-8 ounces of high-quality dry spaghetti or fettuccine noodles
- 5 tablespoons unsalted butter, divided
- 6-8 garlic cloves, thinly sliced 1 teaspoon fine sea salt (or to your liking)
- Peppercorns that have been freshly ground to flavor
- To taste, crushed red pepper
- 1Tablespoonall-purpose flour
- s 1/3cupwhole milkroom temperature
- s 1/2cupvegetable stock
- s 1/2cupgrated parmesan
- s Parsley to garnishas desired
- Sea scallops, 6-8 per person, patted dry Optional: a squeeze of lemon or a smidgeon of lemon zest
- Cook the pasta until it is just under al dente, following the package guidelines. Make a note to save aside around 1/2 – 1 cup of the pasta water. Meanwhile, while the pasta is cooking, start creating the sauce and allowing the scallops to come to room temperature
- Using a large pan, melt 3 tablespoons of butter over medium-low heat until the butter is completely melted. Pour in the thinly sliced garlic cloves and simmer for 2-4 minutes, stirring occasionally, until the garlic is slightly soft but not burned. Season with salt, pepper, and a dash of red pepper flakes, to taste, and serve. Stir in the flour until it is thoroughly incorporated, then cook for a further minute, stirring constantly to prevent the mixture from burning. Stir in the milk and vegetable stock until well incorporated, then reduce the heat to a low simmer. Add the just-under-al dente noodles to the sauce and toss to coat well. Reduce heat to low and continue to cook for about 1-2 minutes, adding extra pasta water as required to get the desired sauce consistency (I generally use about a third cup of water). Remove the pasta from the pan and stir in the parmesan cheese until it has melted. Don’t forget to taste the food to determine the salt content.
- Pat the scallops dry and generously season both the tops and bottoms with salt and pepper to taste. While the sauce is finishing up, heat a smaller stainless steel pan over medium-high heat until it is hot. Allow the remaining 2 tablespoons of butter to melt
- As soon as the butter is hot and slightly bubbling, add the scallops, which should be “standing up” on the flat side of the pan. Allow them to cook for around 1-2 minutes (depending on their size) or until a golden crust forms around the outside. Cook for another 1-2 minutes until a golden crust forms on the outside and the interior is transparent (the scallops should easily come up
- If not, cook a bit longer). Remove the pan from the heat and top the spaghetti with the scallops. Optional: squeeze a lemon over the top or toss in lemon zest to give the pasta a brighter color and flavor. Garnish with fresh parsley, if preferred, and serve immediately.
- In order to have the freshest flavor and the finest caramelization when pan searing scallops, seek for ‘dry scallops’. Wet scallops are treated with a water solution in order to keep them fresher for extended periods of time, and they may have a faint flavor to them. Frozen Scallops: If you’re using frozen scallops, defrost them overnight in the refrigerator. Before usage, rinse well and pat dry.
The following are the nutritional values: 759kcal|74g carbohydrate|29g protein|38g fat|23g saturated fat|1g trans fat|Cholesterol:112mg sodium 1067mg potassium 414mg fiber 3g sugar 5g vitamin A 1282IU vitamin C 3mg calcium 368mg iron 2mg sodium 1067mg potassium 414mg calcium 368mg iron 2mg Please fill out the form below to provide your rating and review. I appreciate your comments, and it is beneficial to others as well!
Creamy Garlic Scallops
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Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour!
Crispy, buttery scallops are coated in a smooth, creamy garlic sauce that has a touch of lemon flavor. Cooking the most delicious Creamy Garlic Scallops takes only a few minutes and requires only a few simple ingredients. People will believe that you have a secret chef working in your kitchen!
Crispy buttery scallops are coated in a smooth, creamy garlic sauce with a touch of lemon. With only a handful of ingredients, you’ll be minutes away from serving up the most amazing Creamy Garlic Scallops on your dinner table. Everyone in your home will believe you have a secret chef working in your kitchen.
HOW TO COOK SCALLOPS
This scallop dish is exactly as simple as the original, and it includes a creamy sauce made from only five ingredients. FIVE! Unsalted butter is the ideal option since it allows you to fine-tune the spices to your preference. Use minced or finely chopped garlic in your dish. If possible, make use of fresh ingredients. A glass of white wine is entirely optional! Broth (or stock) can be substituted, or you can completely eliminate it from the recipe. One tablespoon of lemon juice is used in this recipe since I think that it is plenty in a creamy sauce such as this.
Being aware of how rapidly scallops cook will help you to never be scared by them again!
You’ll have no opportunity of making a mess of things from here forth.
- Heat an oiled skillet or pan until it’s sizzling. Key step right here. On the exterior, you want them to sizzle and crisp up until they’re a golden brown color
- The first scallop should sizzle immediately after it enters the hot oil. If it doesn’t, wait and let the pan continue heating before adding any more
- Use a big pan to minimize over crowding, or cook in batches to make sure they are at least 1-inch apart
- Sear them without moving them for about 2-3 minutes on each side. Done
Then you can go to work on your sauce right away. Scallops with cream and garlic in minutes!
HOW DO YOU MAKE CREAMY GARLIC SCALLOPS?
Using the same pan as the scallops, melt the butter, scraping off any lovely browned pieces from the bottom of the pan. .and here’s where the flavor’s at! Garlic, minced or smashed, should be added. Pour in a good quality dry white wine, such as Sauv Blanc or Pinot Grigio, and let it to decrease to half its original volume. Addcream. Simmer. Remove the pan from the heat after stirring in the lemon juice and return the scallops to the pan to finish cooking. Serve your creamy garlic scallops with as much or as little sauce as you choose!
HOW TO PREPARE SCALLOPS
Look for scallops that are missing the bright orange or coral-colored crescent-shaped component that is usually connected (or roe). The orange portion of the scallop can taste a touch bitter, however some people enjoy this portion of the scallop. It is a matter of personal choice. It is possible to remove the roe off and discard it if you can only locate them with the roe attached.
If you have purchased entire scallops, you will need to remove the shell as well as the muscle that connects the scallop to the shell before cooking. As a result, we purchase wild caught scallops that have been frozen without the roe.
HOW TO THAW SCALLOPS
- If necessary, defrost scallops in a dish of cold water for 10-20 minutes until thoroughly thawed, or place them in the refrigerator overnight. To ensure that all of the liquid has been absorbed, firmly pat them dry with a paper towel before searing.
SIDES TO GO WITH SCALLOPS
Creamy Garlic Scallops are delicious when paired with carbohydrate-rich sides such as:
- Rice, pasta, mashed potatoes, scalloped potatoes, garlic bread to soak up the sauce, and a variety of vegetables
- Zucchini noodles, cauliflower rice, and Buttery Mashed Cauliflower are some of the options.
LOOKING FOR MORE SEAFOOD RECIPES? TRY THESE!
Scallops with Lemon and Garlic Butter Piccata de Mariscos (Creamy Shrimp Piccata) Salmon in a Creamy Tuscan Sauce
WATCH US MAKE CREAMY SCALLOPS ON VIDEO
- 2tablespoonsolive oil
- s 1 1/4pounds(600 grams) scallops
- s 2tablespoonsunsalted butter,divided
- 4-5large garlic cloves,minced (or 1 1/2 teaspoons minced garlic)
- Salt and fresh ground black pepperto taste
- 1/4cupdry white wineor broth (optional)
- s 1cupheavy cream(light, full fat or thickened cream. Use evaporated milk instead of whole milk for a reduced fat alternative)
- 1 teaspoon lemon juice
- 1/4 cup minced parsley
- If the scallops are frozen, they should be thawed in cold water. If there is a side muscle linked to the scallops, it should be removed. Using paper towels, thoroughly dry the surface. Using a big pan or skillet, heat the olive oil over medium-high heat until it is hot and sizzling. Scallops should be added in a single layer without overcrowding the pan (you may need to work in batches if necessary)
- Cook for 2-3 minutes on one side (or until a golden crust develops below), then turn and cook for another 2 minutes or until crisp, lightly browned, and cooked through (season with salt & pepper to taste) (opaque). Remove the skillet from the heat and transfer to a dish
- 2 tablespoons of butter should be melted in the same pan as the scallops, scraping away any browned parts from the scallops. Cook until the garlic is fragrant (1 minute)
- Remove from the heat. Pour in the wine (or broth) and decrease the heat to a low heat for 2 minutes, or until the wine has reduced by approximately half. Allow the cream to boil for a few minutes until it has slightly thickened. Turn off the heat and add the lemon juice. Return the scallops to the pan to warm through slightly and garnish with parsley. Remove the pan (skillet) from the heat and add the parsley. Make a side dish of steamed veggies (cauliflower, broccoli, zucchini noodles)
- Serve over rice, spaghetti, or garlic bread.
The following are the calories: 316kcal|7g carbohydrate|18g protein|22g fat|10g saturated fat|Cholesterol:82mg sodium:570mg potassium:363mg vitamin A: 795IU vitamin C:7.3mg calcium:40 mg iron:0.8mg 316kcal|7g carbohydrate|18g protein|22 g fat|10 g saturated fat |Cholesterol:82 mg sodium:570mg potassium:363m
Seared scallops are one of the most delectable recipes that you can prepare at home. The quick and easy seafood dish is popular at high-end restaurants, but it is very simple to prepare at home in minutes. In reality, more and more individuals are preparing exquisite seared scallops at home, and they are receiving results that are comparable to those obtained at a restaurant. If you want to learn how to create scallops, you might be surprised to learn that it is less difficult than you think.
To figure out what to serve with scallops, it is recommended to start with a simple recipe for pan-seared scallops, which is available online.
How To Cook Scallops At Home
Scallops are a simple and straightforward dish to prepare at home. Here is a basic method for searing scallops on the stovetop that you may use to get started. Then, once they’ve been cooked, the options for scallop side dishes are virtually limitless. However, for the time being, this is an excellent place to begin in the kitchen with seafood. You will require the following materials:
- Fresh sea scallops, oil or butter (Extra Virgin Olive Oil is preferable), paper towels, and metal turning tools are all needed for this recipe.
Preparing the scallops:
Searing the scallops starts with putting the pan on the burner, and changing the temperature to a low-medium heat setting. As the pan heats up, you may take the scallops out of the container, and wipe them dry with a clean paper towel. Pour in the oil and increase the heat to a medium setting on your stovetop, and you’re ready to start cooking. After the oil has been heated, throw each scallop into the pan and begin frying them on one side until they are golden brown. After two minutes on one side, turn each scallop over to cook the other side for another two minutes.
When the scallops’ exteriors have developed a golden, crispy crust around the edges, remove the pan from the heat and transfer the scallops to a serving platter.
What to Serve With Scallops? Top 5 Side Dishes to Pair With Seafood
If you’re looking for the greatest sides to serve with scallops, go no further. We’ve got you covered. Take a look at these five of the best side dishes to offer with scallops.
- In case you’re seeking for the most delicious sides to go with scallops, look no further! Try these five delicious side dishes to accompany your scallops!
A delicious snack or light appetizer, seared scallops may also be the star of the show as a major dish on your dinner table.
Utilize the basic recipe for pan-seared scallops to prepare them at home, and then try serving the prepared scallops with one of these five seafood-friendly side dishes. We wish you a delicious meal!
What to Serve with Scallops (24 Best Side Dishes)
A delicious snack or light appetizer, seared scallops may also be the star of the show as a major dish on your dinner plate. Make the basic recipe for pan-seared scallops at home, and then experiment with matching the cooked scallops with these five of the best side dishes for fish and shellfish in general. Grazie mille!
In the mood for a home-cooked meal that rivals a restaurant’s quality? Take a look at this recipe for grilled scallops with a side of spinach and pomegranate salad. You can’t go wrong with this upscale supper, whether you’re celebrating a major event or enjoying an intimate date night. The diverse range of tastes in this salad complement the simplicity of the grilled scallops. Not to mention the fact that it is loaded with antioxidants! Who could say no to a dish that is both flavorful and beneficial for the heart?
2.Brussels Sprouts with Creamy Lemon Sauce
Prepare a restaurant-quality supper at your house if you want to wow your guests. Take a look at this dish: grilled scallops with a side of spinach and pomegranate salad. You can’t go wrong with this upscale supper, whether you’re celebrating a big event or enjoying a romantic date night. The diverse range of tastes in this salad complement the simplicity of the grilled scallops in this recipe. To say nothing of the fact that it is loaded with antioxidants! Who could say no to a dish that is both delicious and beneficial for the soul?
3.Mango Avocado Salsa
If you’re serving scallops as a side dish or as an appetizer, this recipe is a great choice. A fresh, delicious, and tasty salsa, made with mango and avocado. It’s even better when it’s served on top of properly cooked scallops. Prepare your scallops and salsa on a thin piece of bread and you’ll have a delicious appetizer on your hands. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox!
4.One-Pan Lemon Caper Pasta
Pasta and scallops go together like peanut butter and jelly. However, you should avoid using tomato-based sauces as much as possible since the tastes can often dominate the delicate flavor of scallops. The lemon caper pasta has the opposite effect, bringing out the flavors of the scallops even more! The fact that it is so light and vibrant is what I appreciate the most about this meal. Pasta might be heavy at times, but this dish is not one of them. This dish is really light, wonderful, and completely delectable instead.
This meal will be richer and tastier since the noodles are thinner and allow the sauce to be better absorbed by them.
Fettuccine alfredo is a delicious pasta recipe that pairs perfectly with scallops and other seafood. The sweetness of the scallops is well balanced by the richness and cheesiness of this sauce. And because fettuccine alfredo comes together in such a short amount of time, it is quite simple to prepare!
6.Brown Butter Polenta
If you enjoy shrimp and grits, you will enjoy this brown butter polenta recipe. The combination of butter and herbs gives this meal a rich, yet delicious flavor.
Believe me when I say that this meal is a definite crowd-pleaser. Unexpectedly, it is also quite simple to put together! In fact, you might be able to trick your pals into thinking you spent hours putting up something that takes only an hour to put together.
7.Warm Tuscan Beans
Scallops and Tuscan beans are a delicious combination that gives your dinner a Mediterranean flavor while also adding a lovely consistency. And what about that sauce? Wow! Scallops cooked in butter and served with a sauce made of crushed red pepper, garlic, white wine, and basil is a delicious combination. This combo is already fantastic in its current state. However, if you serve it with some grilled garlic bread, it will be much more delicious. It also helps to make your meal more filling since you can use the bread to soak up all of that delicious sauce.
Scallops go very well with lentil salad, which is a substantial meal. The mix of warm lentils, carrots, and kale gives a variety of textures that contrast beautifully with the scallops.
9.Summer Squash Salad
Scallops pair nicely with lentil salad, which is a substantial meal. It is the mix of warm lentils, carrots, and kale that creates such a great contrast to the delicate scallops.
10.Mashed Potatoes with Roasted Shallots
If you’re anything like me, you could find yourself mixing up shallots and scallops on a regular basis. Fortunately, this recipe has both of these ingredients, so there’s no need to be concerned! Scallops are a great accompaniment to mashed potatoes, which can be used in almost any recipe. The salty and springy fish pairs perfectly with the rich and creamy tastes!
11.Lemon Asparagus Risotto
Another delicious side dish to serve alongside your scallops, lemon asparagus risotto provides a beautiful, mellow background to allow your scallops to shine through. Never be put off by the cooking time; risotto might take some time to cook properly, but the results are well worth the wait. This risotto is delicious with any white fish, but the addition of lemon zest and lemon-seared scallops make it incredibly delicious.
In this substantial Southern cuisine, fresh cherry tomatoes, lima beans, corn, and butter are combined with spices and butter to create a rich and flavorful dish. No matter if you keep to just those vegetables or include additional ingredients, you will not be disappointed. You may even add bacon pieces if you’d like! It doesn’t matter what other ingredients you add to the succotash; it will always taste delicious when served with scallops.
Adding some roasted butternut squash to your dish will provide life to your meal. Aside from adding a splash of color, the squash’s sweet and nutty qualities also go nicely with the delicate flavors of the fish. All of them work together to provide a nutritious and delicious dinner. Roasted butternut squash is delicious and simple to prepare. Simply roast the vegetable with brown sugar, butter, and sage until tender, and you’re done. Afterward, your taste buds will be grateful to you.
14.Chorizo and Corn
Roasted butternut squash will provide a splash of color to your meal. Beyond adding a splash of color, the sweet and nutty flavors of the squash go nicely with the delicate flavors of the fish.
It’s a nutritious and filling dinner when they’re all together. Cooking butternut squash is a simple process, and the results are delicious. The vegetable is simply roasted with brown sugar, butter and sage before serving. Afterward, your taste senses will be grateful to you!
15.Simple Grilled Veggies
They claim that sometimes the simplest solutions are the most effective. Scallops, in particular, are a good example. Several grilled vegetables are all that’s required to create the most outstanding supper. Scallops with grilled vegetables such as eggplant, tomatoes, zucchini, and red peppers are a favorite of mine. The scallops go perfectly with them since they’re vibrant and tasty. While the scallops are sweet, the vegetables’ zingy flavor provides a nice counterpoint to the scallops’ sweetness.
Season the vegetables with salt and fresh herbs before roasting them in the oven.
Another tip: because vegetables cook quickly, you’ll want to grill them 30 minutes before you sear your scallops to ensure that they’re perfectly seared.
16.Rice and Quinoa
Carbohydrates and protein are a winning combination. That is why scallops and rice go so nicely together! To go with your scallops, I recommend a savory chicken rice pilaf, which is a starchy rice dish with chicken. It’s a simple dish to prepare; just remember to cook it well to achieve the desired consistency. For those who are crunched for time, steaming white rice with butter and spices such as cardamom and cloves, as well as star anise, would do just fine. Yum! Quinoa is a grain that is considered to be healthier than rice.
As with rice, couscous provides your scallops the heartiness they want while also adding a nutty flavor. There are a variety of ways to spice couscous, but I personally enjoy adding curry to my bowl. Besides providing a delightful difference in flavor, it also lends a pleasant Indian flare to your dinner.
Scallops want the heartiness that couscous provides, and it does the same thing for them. The flavor of couscous may be customized in a variety of ways, but I personally enjoy it with curry! Besides providing a delightful difference in flavor, it also lends a pleasing Indian touch to your dinner.
Think about it: surf and turf! Sure, this combination may be a little bit hefty, but who cares? It’s very amazing! The combination of delicious seafood and tender steak is one that everyone enjoys. Together, steak and scallops create a sinfully delicious and enticing feast! In addition, it makes no difference how you taste your steak. Whether you opt with a basic salt and pepper seasoning or a spicy Cajun flavor, that bighunkasteak will still taste delicious when served with grilled scallops on the side.
It’s twice the seafood, double the excitement! What about shrimp and scallops? Two of the most delicious things the sea has to offer are combined on a single platter! Shrimp and scallops will taste delicious whether they are fried, grilled, or seared, and the tastes will compliment one another well.
Overcooking them is the only thing you need be concerned about. So keep an eye on them while you’re cooking, or else you’ll end up with a rubbery mess. (It’s still something I’d eat, though!)
21.Creamed Corn Puree
You may use a purée to include your scallops into a light soup if you want to keep things light. Do not be concerned, just because it is light does not imply that it is lacking in flavor. Rather than being bland, this creamy corn puree is brimming with corn kernels, grilled scallops, and roasted broccoli. It’s quite tasty! Not to mention that if you think this meal would be difficult, think again. This hearty dinner can be prepared in less than 30 minutes!
22.Tomato Parmesan Bisque
This tomato parmesan bisque is another another delicious soup that goes very well with scallops. It’s true that I previously stated that tomatoes should be avoided while preparing scallops, but this is an exception. Sun-dried tomatoes are used in this bisque because they provide the right combination of sweet and acidic tastes. Make this delicious bisque by combining scallops with parmesan cheese, and you’ll have an elegant meal to serve on any weekday.
You will love this cauliflower puree if you are a fan of nutty and silky purées. This thick soup, which is flavored with capers, raisins, and pine nuts, does not disappoint in terms of flavor and consistency. It’s also quite simple to prepare! In less than 25 minutes, you’ll have a rich and flavorful soup that’s perfect for serving with seared scallops.
For those of you who, like me, can eat seared scallops on their own without a side dish, this final side dish is for you. Certainly, scallops are delicious on their own, but sauces may bring out even more flavor in the dish, so be creative! What I like about sauces is that there is no one ideal recipe for all of them, which is something I like. You may customize them to meet your own preferences and dietary restrictions! Sauces provide an opportunity to express your individuality. In addition, because scallops have such a delicate flavor, they pair nicely with a broad variety of sauces and condiments.
What about a sweet and salty avocado dip made with honey and dijon mustard for a sweet and savory twist?
There are literally hundreds of alternatives available to you!
What to Serve with Scallops (24 Best Side Dishes)
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- Preparing a delectable cuisine in 30 minutes or less is possible.
Seared Scallop Pasta With Burst Tomatoes and Herbs Recipe
- 1 pound linguine fini or other long, thin pasta
- 4 tablespoons olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 onions, finely cut into rings
- 2 shallots Sun Gold, cherry, or grape tomatoes (14 pound total) A pinch of red pepper flakes (optional)
- 1 pound big sea scallops, wiped dry
- 2garlic cloves neatly cut
- 1 teaspoon lemon juice 112 cups coarsely chopped mixed herbs, such as tarragon, mint, parsley, and chives, plus more herbs for garnishing and serving
- Bring a large saucepan of well-salted water to a boil (approximately 7 quarts water to 2 heaping teaspoons kosher salt) and reduce the heat. Continue to cook the pasta according to the package directions until it is al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water. Wipe out the saucepan and heat 2 tablespoons olive oil over medium heat until shimmering. Cook for 2 to 3 minutes, or until the shallots are beginning to soften, until the shallots are translucent. Cook, stirring periodically, for 5 to 7 minutes, or until the tomatoes begin to burst, depending on how large they are. Add approximately a third of the pasta water that has been saved, and gently crush the tomatoes with the back of a spatula or wooden spoon to make them lovely and jammy. Cook for 1 to 2 minutes, stirring constantly, until the garlic and red pepper flakes, if used, are fragrant and the sauce has reached a simmer. Set aside after seasoning with salt and pepper. Season both sides of the scallops with a generous amount of salt and pepper. Heat the remaining 2 tablespoons of olive oil in a 12-inch skillet over high heat until shimmering. If necessary, add extra pasta water if necessary. When the oil shimmers, add the scallops in batches to prevent overcrowding the pan and cook until golden brown and crisp, about 1 to 2 minutes per side. Scallops should be placed on top of the pasta in shallow serving dishes. Additional herbs and a drop of olive oil can be added for garnish, if preferred.