Garlic Butter Scallops Pasta Recipe – Creamy, Flavor-Packed Perfection
A gourmet yet simple pasta dish featuring tender seared scallops, angel hair pasta, and a luscious garlic butter sauce. This garlic butter scallops pasta recipe is perfect for a restaurant-quality dinner at home.
Equipment
- Skillet (for searing scallops)
- Saucepan
- Mixing bowl
- Tongs
- Pasta pot
Ingredients
- For the Scallops:
- 1 lb 450 g sea scallops (patted dry)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Garlic Butter Sauce & Pasta:
- 12 oz 340 g angel hair pasta (or linguine)
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1/4 cup dry white wine or chicken broth
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- Optional: pinch red pepper flakes
Instructions
- Cook Pasta: Boil angel hair pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Prepare Scallops: Pat scallops dry with paper towels. Season with salt and pepper. Heat olive oil in skillet over medium-high heat. Sear scallops 2–3 minutes per side until golden. Remove and set aside.
- Make Garlic Butter Sauce: In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant. Deglaze with white wine (or broth) and reduce slightly. Stir in lemon juice.
- Combine Pasta & Sauce: Toss cooked pasta in sauce, adding reserved pasta water as needed for creaminess. Mix in Parmesan and parsley.
- Finish & Serve: Return scallops gently to skillet, tossing lightly to coat. Plate pasta, top with scallops, garnish with extra parsley, Parmesan, and red pepper flakes.
Notes
- No wine? Use chicken broth + a squeeze of lemon.
- For lighter version: use whole-wheat pasta and 2 tbsp butter.
- Frozen scallops work if thawed overnight and dried very well.
- Don’t overcrowd the pan sear in batches for best crust.