Lemon Scallop Pasta Recipe
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. Ready in 30 minutes!
Equipment
Ingredients
- ½ lb large sea scallops (about 8 scallops)
- 2 tablespoons unsalted butter (or olive oil)
- 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 (or red pepper flakes)
- 1 teaspoon minced garlic
- 1 tablespoon fresh parsley (divided)
- ⅛ teaspoon paprika
- 4 oz pasta (any kind, I prefer angel hair pasta)
Instructions
- 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.
- 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, 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.
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.
- If you're using frozen scallops make sure to thaw them first.
Nutrition
Serving: 1Calories: 448kcalCarbohydrates: 48gProtein: 26gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 66mgSodium: 942mgPotassium: 406mgFiber: 2gSugar: 2gVitamin A: 682IUVitamin C: 4mgCalcium: 179mgIron: 1mg
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