Description

This Scallop Pasta with Lemon & Herbs is a delightful dish that combines succulent scallops with fresh herbs and a hint of lemon. Perfect for a quick and tasty dinner, it features simple prep and rich flavors that make it irresistible for homemade meal enthusiasts.

Ingredients

Scale

8 ounces linguine noodles or other long noodles (gluten-free or legume pasta if desired)
1 pound sea scallops, thawed if frozen
kosher salt
2 tablespoons neutral oil
4 tablespoons salted butter
zest of 1 lemon
2 garlic cloves, minced
2 tablespoons chopped fresh herbs (tarragon, thyme, parsley, etc)
1/2 cup milk
1 handful baby greens (spinach or kale)
1/4 teaspoon kosher salt, plus more to taste
fresh ground black pepper
grated parmesan cheese, for the garnish (optional)

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Instructions

Thaw the scallops if they are frozen.
Bring a pot of heavily salted water to a boil. Cook the pasta until just al dente, usually about 7 to 8 minutes. Drain the pasta, adding a drizzle of olive oil if it finishes before the sauce.
In a shallow dish, combine 4 cups of room temperature water with 2 tablespoons of kosher salt. Soak the scallops for 10 minutes in this mixture.
Thoroughly dry the scallops after removing them from the saltwater. Season with a few pinches of kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in batches. Once hot, add the scallops and fry without flipping for 2 to 3 minutes until they form a brown crust on one side.
Flip the scallops using tongs and cook for another 2 to 3 minutes until the other side is crusted and the center is nearly opaque. Transfer to a plate and turn off the heat.
Reduce heat to low, add the butter, and allow it to melt. Stir in the lemon zest, minced garlic, and chopped herbs. Scrape any browned bits from the pan for added flavor. Sauté for about 1 minute until fragrant, ensuring the garlic doesn’t brown.
Pour in the milk, then add the cooked pasta, kosher salt, and greens. Raise the heat to medium and cook until the greens are wilted. Return the scallops to the skillet to warm them up, adding plenty of freshly ground black pepper. Adjust seasoning with salt if needed. Serve with a drizzle of olive oil and grated Parmesan cheese if desired.

Notes

For the best results, choose fresh scallops if possible. If using frozen, ensure they are fully thawed before cooking.
Adjust the amount of herbs based on personal preference; a mix of tarragon, thyme, and parsley provides a vibrant flavor.
Serve immediately for the best experience, as the scallops are most delicious when freshly cooked.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 1 g
Sodium: 600 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 80 mg