Lemon Scallop Pasta

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, 1/8 cup Parmesan cheese, salt, pepper, minced garlic, and 1/2 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 1/8 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 1/2 tablespoon fresh parsley.

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Yield: Serves 2

Lemon Scallop Pasta

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Lemon Scallop Pasta are 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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 lb large sea scallops (about 8 scallops)
• 2 tablespoons unsalted butter
• 2 teaspoons dry white wine
• 1 teaspoon fresh lemon juice
• 1/4 cup shredded Parmesan cheese (divided)
• 1/4 teaspoon coarse kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 tablespoon fresh parsley (divided)
• 1/8 teaspoon paprika
• 4 oz pasta (any kind)

Instructions

1. Preheat the oven to 350 degrees F (180 C).
2. 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.
3. 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.
4. In a small bowl, microwave the butter until just melted.
5. Whisk together the butter, wine, lemon juice, 1/8 cup Parmesan cheese, salt, pepper, minced garlic, and 1/2 tablespoon fresh parsley.
6. Pour some of the butter mixture over each of the scallops.
7. Cover the dish with foil and bake 20-25 minutes or until cooked through. The internal temperature should be 115 degrees F.
8. While the scallops bake, cook the pasta according to the package directions.
9. Uncover the scallops and sprinkle with the remaining 1/8 cup Parmesan cheese and the paprika.
10. Place the scallops under a broiler and broil for about 2 minutes or until golden brown.
11. Serve the scallops and buttery sauce over the pasta, divided evenly on two plates.
12. Garnish with the remaining 1/2 tablespoon fresh parsley.

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.

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• 
  Corningware French White III 18.6-Ounce Appetizer Dish

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 367Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 1087mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 31g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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