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Scallop Pasta with Lemon & Herbs

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A delightful scallop pasta dish that blends buttery flavors with the brightness of lemon and fresh herbs, perfect for a romantic dinner or impressing friends.

Ingredients

Scale
  • 8 ounces linguine noodles (or other long noodles)
  • 1 pound sea scallops, thawed if frozen
  • Kosher salt
  • 2 tablespoons neutral oil
  • 4 tablespoons salted butter
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh herbs (tarragon, thyme, parsley, etc.)
  • 1/2 cup milk
  • 1 handful baby greens (spinach or kale)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • Grated parmesan cheese, for garnish (optional)

Instructions

  1. Thaw the scallops if they’re frozen to ensure even cooking and optimal texture.
  2. Bring a pot of heavily salted water to a boil. Cook the pasta until just al dente, usually about 7 to 8 minutes. Drain the pasta, adding a drizzle of olive oil if it finishes before the sauce.
  3. In a shallow dish, combine 4 cups of room temperature water with 2 tablespoons of kosher salt. Soak the scallops for 10 minutes in this mixture to enhance their natural sweetness.
  4. Thoroughly dry the scallops after removing them from the saltwater. Season them with a few pinches of kosher salt to amplify their flavor.
  5. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in batches. Once hot, add the scallops and fry without flipping for 2 to 3 minutes until they form a golden crust on one side.
  6. Flip the scallops using tongs and cook for another 2 to 3 minutes until the other side is crusted and the center is nearly opaque. Transfer to a plate and turn off the heat.
  7. Reduce heat to low, add the butter, and allow it to melt. Stir in the lemon zest, minced garlic, and chopped herbs. Scrape any browned bits from the pan for added flavor, and sauté for about 1 minute until fragrant, being careful not to brown the garlic.
  8. Pour in the milk, then add the cooked pasta, kosher salt, and greens. Raise the heat to medium and cook until the greens are wilted.
  9. Return the scallops to the skillet to warm them up, adding plenty of freshly ground black pepper. Adjust seasoning with salt if needed.
  10. Serve with a drizzle of olive oil and grated Parmesan cheese if desired. Enjoy your delicious creation!

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat gently with a splash of milk.

Nutrition

Find it online: https://www.nailzspa.com/scallop-pasta-lemon-herbs-2/

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