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If you're seeking a dish that perfectly marries elegance with simplicity, look no further than Lemon Butter Scallop Pasta. This delightful recipe showcases the delicate flavor of fresh sea scallops, paired with a bright and zesty lemon butter sauce that elevates a classic pasta dish to something truly special. The combination of tender pasta, succulent scallops, and a rich, aromatic sauce creates a dining experience that is both satisfying and impressive, making it an ideal choice for date nights, celebrations, or even a cozy weeknight dinner.

Lemon Butter Scallop Pasta – A Restaurant-Style Dish!

Discover the delightful harmony of flavors in Lemon Butter Scallop Pasta, a dish that effortlessly blends elegance and simplicity. This recipe features succulent sea scallops in a zesty lemon butter sauce, served over tender pasta. Perfect for date nights or family dinners, it's easy to prepare, making it accessible for all cooking levels. With fresh ingredients and straightforward steps, you’ll impress your loved ones with a delicious and visually stunning meal that showcases gourmet dining at home.
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Ingredients
  

8 oz fettuccine or linguine pasta

1 lb sea scallops, cleaned and patted dry

4 tbsp unsalted butter, divided

2 tbsp extra virgin olive oil

4 cloves garlic, minced

1 cup cherry tomatoes, halved

½ cup white wine (such as Sauvignon Blanc)

1 lemon zested and juiced

¼ cup heavy cream

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

    Sear the Scallops: In a large skillet over medium-high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, add the scallops, ensuring they are not overcrowded. Sear for about 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

      Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for another 2-3 minutes until they begin to soften.

        Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes, reducing slightly.

          Add Lemon and Cream: Stir in the lemon zest, lemon juice, and heavy cream. Reduce the heat to low and let it simmer for another 2 minutes until slightly thickened. Taste and season with salt and pepper.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet along with the reserved pasta water. Toss to combine, allowing the pasta to soak up the sauce. Mix in the Parmesan cheese until melted and creamy.

              Finish with Scallops: Gently fold in the seared scallops, being careful not to break them apart. Heat through for an additional minute.

                Serve: Plate the pasta in bowls, garnishing with additional Parmesan cheese and chopped fresh parsley. Enjoy your restaurant-style Lemon Butter Scallop Pasta!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings