Description
Indulge in a delightful culinary experience with our Scallop Pasta with Lemon Cream Sauce recipe. Learn how to create this elegant dish with ease!
Ingredients
- 12 ounces (340 g) (340 grams) of pasta
- 1 pound (454 g) (450 grams) of sea scallops
- 2 tablespoons (30 ml) (28 grams) of olive oil
- 3 tablespoons (45 ml) (42 grams) of vegetable oil
- 4 cloves of garlic, minced
- 1 cup (240 ml) (240 milliliters) of heavy cream
- 1 lemon, zested and juiced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (60 ml) (20 grams) of grated Parmesan cheese
- 2 tablespoons (30 ml) (8 grams) of chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- Pat the sea scallops dry with paper towels.
- Season the scallops with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the scallops to the skillet in a single layer.
- Cook the scallops for 2-3 minutes on each side until golden and opaque.
- Remove the scallops from the skillet and set aside.
- Reduce the heat to medium and add the butter to the skillet.
- Once the butter has melted, add the minced garlic.
- Sauté the garlic for 1 minute until fragrant.
- Pour the heavy cream into the skillet and stir well.
- Add the lemon zest and lemon juice to the cream sauce.
- Season the sauce with salt and black pepper to taste.
- Simmer the sauce for 3-4 minutes until it thickens slightly.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Return the scallops to the skillet and gently mix with the pasta.
- Garnish with chopped fresh parsley before serving.
Notes
- Pat the sea scallops dry before seasoning for a better sear.
- Adjust lemon juice to taste for desired tanginess.
- Substitute heavy cream with half-and-half for a lighter sauce.
