Lemon Scallop Pasta has big sea scallops baked in butter, white wine, lemon juice, Parmesan cheese, and garlic until perfectly tender. More Parmesan cheese is broiled on top and then these succulent scallops are served over a bed of tender pasta.
This scallop pasta recipe for two makes a great lunch, dinner, or impressive date night meal.
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How to make Lemon Butter Scallop Pasta
Preheat the oven to 350 degrees F.
Wash the scallops and remove the small, tough side muscle. The side muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first finger with a paper towel, and tear it away.
Don't worry too much if you can't find all the side muscles. They often get dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.
Pat the scallops very dry with paper towels and place in a lightly greased 18.6-ounce baking dish. Click for an 18.6 ounce baking dish.
In a small bowl, microwave the butter until just melted.
Whisk together the butter, wine, lemon juice, ⅛ cup Parmesan cheese, salt, pepper, minced garlic, and ½ tablespoon fresh parsley.
Pour some of the butter mixture over each of the scallops.
Cover the dish with foil and bake for 20-25 minutes or until cooked through. The internal temperature should be 115 degrees F.
While the scallops bake, cook the pasta according to the package directions.
Uncover the scallops and sprinkle with the remaining ⅛ cup Parmesan cheese and the paprika.
Place the scallops under a broiler and broil for about 2 minutes or until golden brown.
Serve the scallops and buttery sauce over the pasta, divided evenly on two plates.
Garnish with the remaining ½ tablespoon fresh parsley.
You may also enjoy
- Shrimp and Scallop Pasta
- Seared Scallops with Parmesan Rice and Broccoli
- Scallops and Bacon Pasta
- Scallops and Spinach
- Grilled Sea Scallops
Lemon Scallop Pasta Recipe
Equipment
Ingredients
- ½ lb large sea scallops (about 8 scallops)
- 2 tablespoons unsalted butter
- 2 teaspoons dry white wine
- 1 teaspoon fresh lemon juice
- ¼ cup shredded Parmesan cheese (divided)
- ¼ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon fresh parsley (divided)
- ⅛ teaspoon paprika
- 4 oz pasta (any kind)
Instructions
- Preheat the oven to 350 degrees F (180 C).
- Wash the scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away.
- Pat the scallops very dry with paper towels and place in a lightly greased 18.6 ounce baking dish.
- In a small bowl, microwave the butter until just melted.
- Whisk together the butter, wine, lemon juice, ⅛ cup Parmesan cheese, salt, pepper, minced garlic, and ½ tablespoon fresh parsley.
- Pour some of the butter mixture over each of the scallops.
- Cover the dish with foil and bake 20-25 minutes or until cooked through. The internal temperature should be 115 degrees F.
- While the scallops bake, cook the pasta according to the package directions.
- Uncover the scallops and sprinkle with the remaining ⅛ cup Parmesan cheese and the paprika.
- Place the scallops under a broiler and broil for about 2 minutes or until golden brown.
- Serve the scallops and buttery sauce over the pasta, divided evenly on two plates.
- Garnish with the remaining ½ tablespoon fresh parsley.
Video
Notes
- Don't worry too much if you can't find the small muscle on all the scallops. It often gets dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Alicewolfe
Wednesday 8th of March 2023
If you bake scallops in oven for 20mins won’t they get to tough??
Zona
Saturday 11th of March 2023
Hi Alicewolfe, no they don't. The scallops turn out great. You can read comments from others at the bottom of the post. Thanks :)
SeafoamJade
Wednesday 21st of September 2022
This looks amazing and I can’t wait to make it! And I have everything BUT the 18.6 baking dish. What can I use as a substitute baking dish? Would a 1 or 2 quart dish work? Or maybe a 9x9?
Also, have you ever tried this without the cheese? I bet it would be great both ways.
Zona
Wednesday 21st of September 2022
H SeafoamJade, you will want to use a small dish. I wouldn't go any bigger than a 1 quart dish. Also, I have not made this without the cheese because, well, I love cheese lol. But I expect it would taste pretty great that way too. Thanks for your question and enjoy :)
Heather
Monday 14th of March 2022
Made this tonight and it was delicious! I liked baking the scallops in the oven! Much less mess to clean up! I used mozzarella cheese instead of parmesan because that was all I had. Also sprinkled crushed chili flakes on top for a bit of spice. Will definitely make again! Thank you for sharing your recipe!
Zona
Tuesday 15th of March 2022
Hi Heather, I'm so glad you enjoyed it! Thanks :)
Susan
Thursday 10th of March 2022
I made this because I had all the ingredients, 8 scallops, and wanted to try baking them. So so delicious. Thanks for a wonderful recipe!
Zona
Thursday 10th of March 2022
Hi Susan, so glad you enjoyed it, thanks :)
Cindy Plantz
Monday 17th of January 2022
It does sound delicious and I AM making it tonight. :)