Garlic Butter Scallops Pasta: A Delicious & Easy Recipe

Garlic Butter Scallops Pasta: Prepare to be transported to a seaside trattoria with every single bite! Imagine perfectly seared, succulent scallops bathed in a luscious garlic butter sauce, all nestled amongst a bed of perfectly cooked pasta. This isn’t just a meal; it’s an experience, a symphony of flavors and textures that will leave you craving more.

While pasta itself boasts a rich history rooted in Italian culinary tradition, the addition of seafood, particularly scallops, elevates it to a dish often associated with coastal regions and celebratory meals. Scallops, prized for their delicate sweetness and tender texture, have been enjoyed for centuries, and pairing them with garlic butter is a classic combination that never fails to impress.

What makes garlic butter scallops pasta so irresistible? It’s the harmonious blend of flavors – the sweetness of the scallops, the savory richness of the garlic butter, and the comforting familiarity of pasta. It’s also incredibly versatile; you can customize it with your favorite herbs, vegetables, or a splash of white wine for an extra layer of complexity. Plus, it’s surprisingly quick and easy to prepare, making it perfect for a weeknight dinner or an elegant weekend gathering. So, let’s dive in and create this culinary masterpiece together!

this Recipe

Ingredients:

• 1 pound large sea scallops, patted dry
• 1 pound linguine pasta
• 1/2 cup (1 stick) unsalted butter
• 6 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Preparing the Scallops:

1. Pat the scallops completely dry. This is crucial for getting a good sear. Use paper towels to remove all excess moisture. Wet scallops will steam instead of sear, resulting in a rubbery texture.
2. Season the scallops generously. Sprinkle the dried scallops with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning; it will enhance the flavor of the scallops.

Cooking the Pasta:

1. Cook the linguine according to package directions. Fill a large pot with salted water and bring it to a rolling boil. Add the linguine and cook until al dente, which means it should be firm to the bite. This usually takes about 8-10 minutes.
2. Reserve pasta water. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water will help create a creamy sauce that clings to the pasta.
3. Drain the pasta. Drain the cooked pasta in a colander and set it aside.

Making the Garlic Butter Sauce:

1. Melt the butter. In a large skillet or sauté pan over medium heat, melt the butter. Be careful not to burn the butter.
2. Sauté the garlic. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to brown the garlic, as it can become bitter.
3. Deglaze with white wine. Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate. This will create a flavorful base for the sauce.
4. Add heavy cream. Stir in the heavy cream and bring the sauce to a gentle simmer.
5. Stir in Parmesan cheese. Add the grated Parmesan cheese and stir until it is melted and the sauce is smooth and creamy.
6. Season the sauce. Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.

Searing the Scallops:

1. Heat the olive oil. In a separate large skillet over medium-high heat, heat the olive oil until it is shimmering. The pan needs to be hot to get a good sear on the scallops.
2. Sear the scallops. Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Avoid moving the scallops around too much while they are searing to ensure a good crust forms.
3. Remove the scallops from the pan. Once the scallops are seared, remove them from the pan and set them aside.

Assembling the Pasta:

1. Add the pasta to the sauce. Add the cooked linguine to the skillet with the garlic butter sauce. Toss to coat the pasta evenly with the sauce.
2. Add pasta water if needed. If the sauce is too thick, add a little of the reserved pasta water to thin it out and create a creamier consistency.
3. Stir in lemon juice and parsley. Stir in the lemon juice and chopped fresh parsley.
4. Gently fold in the scallops. Gently fold the seared scallops into the pasta. Be careful not to overcook the scallops.

Serving:

1. Serve immediately. Serve the Garlic Butter Scallops Pasta immediately while it is hot and the scallops are tender.
2. Garnish. Garnish with extra grated Parmesan cheese and chopped fresh parsley.
3. Enjoy! Enjoy your delicious and flavorful Garlic Butter Scallops Pasta!

Tips for Perfect Scallops:

• Buy high-quality scallops. Look for dry-packed scallops, which haven’t been treated with phosphates. These scallops will sear better and have a sweeter flavor.
• Don’t overcook the scallops. Scallops cook quickly, so be careful not to overcook them. Overcooked scallops will be tough and rubbery. They are done when they are opaque and slightly firm to the touch.
• Use a hot pan. A hot pan is essential for getting a good sear on the scallops. Make sure the pan is hot before adding the scallops.
• Don’t overcrowd the pan. Overcrowding the pan will lower the temperature and cause the scallops to steam instead of sear. Cook the scallops in batches if necessary.

Variations:

• Add vegetables. You can add vegetables such as asparagus, spinach, or cherry tomatoes to the pasta. Sauté the vegetables in the skillet before adding the garlic.
• Use different herbs. You can use different herbs such as basil, oregano, or thyme instead of parsley.
• Add a pinch of cayenne pepper. For a spicier dish, add a pinch of cayenne pepper to the sauce.
• Use shrimp instead of scallops. If you don’t have scallops, you can use shrimp instead. Cook the shrimp in the same way as the scallops.

Storage:

• Store leftovers in the refrigerator. Store any leftover Garlic Butter Scallops Pasta in an airtight container in the refrigerator for up to 2 days.
• Reheat gently. Reheat the pasta gently in a skillet over low heat or in the microwave. Be careful not to overcook the scallops when reheating.

Conclusion:

This Garlic Butter Scallops Pasta isn’t just another weeknight dinner; it’s a culinary experience waiting to happen, and trust me, you absolutely have to try it! The combination of succulent, perfectly seared scallops, bathed in a rich, garlicky, buttery sauce, all nestled amongst perfectly cooked pasta, is simply divine. It’s the kind of dish that makes you close your eyes and savor every single bite. The best part? It’s surprisingly easy to make, meaning you can impress your family and friends (or just yourself!) with a restaurant-quality meal without spending hours in the kitchen.

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s the versatility that truly shines. You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a touch of heat. Want to make it even more decadent? Stir in a dollop of mascarpone cheese at the end for extra creaminess. For a lighter option, use whole wheat pasta or zucchini noodles. And if you’re looking to add some extra vegetables, spinach, asparagus, or sun-dried tomatoes would be fantastic additions.

Serving Suggestions and Variations

Think of this Garlic Butter Scallops Pasta as a blank canvas, ready for your creative touch. Here are a few ideas to get you started:

* Classic Presentation: Serve it in a shallow bowl, garnished with fresh parsley and a lemon wedge. A sprinkle of Parmesan cheese never hurts either!
* Wine Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio will perfectly complement the richness of the sauce and the delicate flavor of the scallops.
* Side Dish: A simple green salad with a light vinaigrette is the perfect accompaniment to balance out the richness of the pasta.
* Seafood Extravaganza: Add shrimp or mussels to the pasta for an even more impressive seafood feast.
* Spice it Up: As mentioned before, a pinch of red pepper flakes adds a delightful kick. You could also use a chili-infused olive oil for an extra layer of flavor.
* Lemon Zest: A little lemon zest brightens up the dish and adds a refreshing citrus note.
* Herbs: Experiment with different herbs like basil, oregano, or thyme to customize the flavor profile.

I truly believe that this recipe for Garlic Butter Scallops Pasta will become a new favorite in your household. It’s the perfect balance of elegance and simplicity, making it ideal for both special occasions and everyday meals.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic! I’m confident that you’ll be amazed by the results.

And most importantly, I’d love to hear about your experience! Did you try any of the variations I suggested? Did you add your own personal touch? Share your photos and comments in the section below. Let’s create a community of scallop pasta lovers and inspire each other with our culinary creations! I can’t wait to see what you come up with! Happy cooking!