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Introduction: A Restaurant-Quality Dish at Home

When you crave a luxurious, flavorful, and beautifully plated dish that screams fine dining, look no further than Pan-Seared Scallops with Lemon Butter Pasta. This dish is surprisingly simple to prepare at home yet delivers complex flavor, rich texture, and visual appeal worthy of any upscale restaurant.

Whether you’re planning a romantic dinner, celebrating a special occasion, or just want to elevate your weeknight meal, this recipe is a perfect combination of buttery scallops and zesty pasta.

Let’s explore the key elements of this gourmet recipe, including how to get a golden crust on scallops, how to infuse pasta with lemon butter sauce, tips for plating, and ideal pairings.

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Why This Dish Works

• Elegant presentation: Looks stunning with minimal effort.
• Quick cooking time: Scallops cook in under 5 minutes.
• Balanced flavor: Rich butter, acidic lemon, and savory garlic work together beautifully.
• High protein, low carb optional: With zucchini noodles or gluten-free pasta.

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Ingredients Overview

For the Scallops:

• 1 lb sea scallops (dry-packed, ~10–12 pieces)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper
• 1 tsp lemon zest

For the Lemon Butter Pasta:

• 8 oz spaghetti, linguine, or angel hair pasta
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Juice of 1 large lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• Salt to taste

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Equipment Needed

• Cast iron skillet or heavy-bottomed pan
• Pasta pot with strainer
• Microplane or zester
• Tongs or fish spatula
• Paper towels

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Step-by-Step Instructions

Step 1: Prep the Scallops

The key to perfectly seared scallops is dryness.

• Pat scallops dry thoroughly with paper towels.
• Remove the small side muscle if still attached (it’s tough when cooked).
• Season generously with salt and pepper on both sides.

Pro Tip: Place scallops on a paper towel-lined plate in the fridge for 15 minutes before cooking for even better searing.

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Step 2: Cook the Pasta

• Boil water with salt and cook pasta until al dente (usually 1–2 minutes less than the package says).
• Reserve 1/2 cup of pasta water before draining.
• Drain pasta and set aside.

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Step 3: Sear the Scallops

• Heat a large cast iron skillet over medium-high heat until very hot.
• Add olive oil and let it shimmer.
• Add scallops in a single layer, spaced apart.
• Sear for 1.5–2 minutes on one side without touching them.
• Flip, add butter, and baste for another 1–2 minutes until opaque and golden.

Remove from pan and set on a plate with foil tented on top.

Important: Don’t overcrowd the pan; sear in batches if needed.

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Step 4: Make Lemon Butter Sauce

• In the same skillet, lower the heat to medium.
• Add butter and garlic. Sauté for 30 seconds until fragrant.
• Add red pepper flakes and lemon juice.
• Add cooked pasta and reserved pasta water.
• Toss to coat and simmer until pasta is glossy and coated.
• Mix in Parmesan cheese and chopped parsley.

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Step 5: Plate and Serve

• Use tongs to swirl pasta onto each plate.
• Top with 2–3 scallops per portion.
• Sprinkle with lemon zest, parsley, and a bit more Parmesan.
• Serve immediately with extra lemon wedges.

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Tips for Perfect Scallops

1. Buy “dry” scallops – not soaked in preservatives.
2. Sear undisturbed – to develop a golden crust.
3. Use a hot pan – but don’t burn the butter.
4. Baste with butter – it adds flavor and prevents dryness.
5. Don’t overcook – they should be just opaque in the center.

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Pasta Pairing Ideas

While spaghetti or linguine are classic, try these for a twist:

• Fettuccine – for a heartier bite
• Orzo – for a risotto-style plate
• Zoodles – for a low-carb version
• Gluten-Free Pasta – keeps it light and allergen-friendly

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Wine Pairing Suggestions

This elegant seafood pasta deserves a complementary wine. Great options include:

• Chardonnay – buttery, full-bodied, enhances the lemon butter
• Sauvignon Blanc – citrus-forward, highlights acidity
• Vermentino or Pinot Grigio – crisp and mineral-driven
• Sparkling Brut or Champagne – for a celebratory touch

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Customizations & Variations

Add Veggies

• Toss in spinach, asparagus, or zucchini ribbons for extra nutrients.

Make it Spicy

• Add more red pepper flakes or drizzle chili oil before serving.

Upgrade the Butter

• Use browned butter with sage for deeper flavor.

Garlic Lovers

• Add roasted garlic or a splash of garlic oil to intensify the aromatics.

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Storage & Reheating

Can You Make It Ahead?

This dish is best fresh, especially the scallops. However:

• Pasta and sauce can be made ahead and reheated gently with a splash of water.
• Scallops can be seared just before serving for best results.

Leftovers?

Store in an airtight container for up to 2 days.

• Reheat pasta in a skillet with a splash of broth or lemon water.
• Reheat scallops very briefly in a hot pan to avoid rubbery texture.

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Nutritional Breakdown (Per Serving Estimate)

• Calories: ~550
• Protein: 28g
• Fat: 22g
• Carbs: 50g
• Fiber: 3g
• Sugar: 2g

High in lean protein, vitamin B12, omega-3s, and healthy fats — this dish feels indulgent but fits many balanced meal plans.

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Occasions to Serve This Dish

• Date Night at Home
• Mother’s Day Dinner
• Holiday Seafood Course
• Birthday Meal
• Dinner Party Showstopper

Serve with crusty bread, arugula salad, or lemony green beans for a complete meal.

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FAQs

Can I use frozen scallops?

Yes, but thaw them overnight in the fridge and dry them thoroughly before searing.

What if I don’t have a cast iron pan?

Use any heavy-bottomed stainless-steel skillet. Avoid nonstick for searing.

Can I make it dairy-free?

Use olive oil in place of butter and omit Parmesan, or use a vegan cheese.

Can I use bottled lemon juice?

Fresh is best for flavor and aroma, especially in a delicate dish like this.

How many scallops per person?

Plan 3–4 large scallops per serving.

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Recipe Card

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 3–4

Category: Main Course

Cuisine: American / Italian Fusion

Ingredients:

For Scallops:

• 1 lb sea scallops
• 1 tbsp olive oil
• 1 tbsp butter
• Salt & pepper
• Zest of 1 lemon

For Lemon Butter Pasta:

• 8 oz pasta
• 3 tbsp butter
• 2 garlic cloves
• 1/4 tsp red pepper flakes
• Juice of 1 lemon
• 1/4 cup grated Parmesan
• 2 tbsp parsley
• Salt to taste

Instructions:

1. Pat scallops dry, season with salt and pepper.
2. Cook pasta until al dente, reserve some water.
3. Heat skillet with oil, sear scallops 2 mins per side. Baste with butter. Remove.
4. In same skillet, add butter and garlic. Add lemon juice and red pepper flakes.
5. Toss pasta into sauce with reserved water, Parmesan, and parsley.
6. Plate pasta, top with scallops, lemon zest, and more cheese. Serve warm.

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Final Thoughts: Gourmet Made Easy

Pan-Seared Scallops with Lemon Butter Pasta brings together restaurant-style elegance with home-cooked simplicity. With its quick prep, luxurious flavor profile, and striking presentation, it’s a perfect dish to impress without stress.

Once you master the art of searing scallops and whipping up a bright, buttery pasta sauce, you’ll return to this recipe time and time again — not just for special occasions, but anytime you want to treat yourself to something extraordinary.

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