Creamy Lemon Garlic Herb Scallop Pasta Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the scallops are very dry before adding them to the pan. Use a paper towel to pat them thoroughly, and season them just before cooking.

If they release too much liquid, the pan will steam instead of sear, so keep the heat high and avoid overcrowding.

When tossing the pasta with the sauce, use tongs and a gentle lifting motion to coat each strand without breaking it. If the sauce thickens too much, add a splash of warm pasta water.

This also helps the sauce cling to the pasta. Taste and adjust seasoning at the end—a little extra lemon zest can brighten the whole dish.

Variations

• Add Shrimp: Replace the scallops with large shrimp. Sear them for 2 minutes per side until pink and cooked through, then follow the same steps. Adjust the cooking time based on size.
• Spicy Kick: Add a pinch of red pepper flakes along with the garlic for a subtle heat that complements the lemon and cream. Start with 1/4 teaspoon and adjust to taste.
• Herb Swap: Substitute fresh basil or chives for the parsley. Tear the basil leaves and stir them in just before serving for a different aromatic profile.
• Vegetarian Version: Skip the scallops and add sautéed mushrooms or roasted cherry tomatoes. Use vegetable broth instead of white wine if desired, and increase the parmesan for extra umami.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of cream or pasta water to restore the sauce's silkiness.

Freezer

Freezing is not recommended, as the cream sauce may separate and the scallops will become rubbery when thawed.

Reheat

Reheat in a skillet over medium-low heat, stirring gently, until warmed through. Add a splash of cream or pasta water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or pasta water to loosen the sauce.

The scallops may lose their crispness, but the flavors will still be delicious.

The sauce can be made up to 1 day ahead and stored in the refrigerator. Reheat gently and toss with freshly cooked pasta. Scallops are best cooked fresh, but they can be seared earlier in the day and reheated briefly in the sauce just before serving.

Serving ideas

Serve this pasta immediately after tossing, with the scallops arranged on top. A sprinkle of fresh parsley adds color and freshness.

A side of crusty bread is perfect for sopping up any extra sauce, and a simple green salad with a lemon vinaigrette balances the richness.

For a special presentation, twirl the pasta into neat nests using tongs and place the scallops on top. Garnish with a little extra lemon zest and a crack of black pepper. This dish is elegant enough for a dinner party yet simple enough for a weeknight treat.

Frequently asked questions

Recipe card

Creamy Lemon Garlic Herb Scallop Pasta

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb dry sea scallops, patted dry
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, freshly ground
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1 cup heavy cream
• 1 tbsp lemon zest
• 1/2 cup grated parmesan cheese
• 12 oz tagliatelle or fettuccine
• 1/4 cup fresh parsley, chopped

Instructions

1. Pat the scallops dry with paper towels. Season both sides with 1/2 teaspoon salt and the black pepper. Heat the olive oil in a large skillet over high heat until shimmering. Carefully place the scallops in the skillet in a single layer, leaving space between them. Cook undisturbed for 2 minutes until a deep golden crust forms. Flip and cook for 1 minute more. Transfer the scallops to a plate and set aside.
2. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 2 minutes until slightly reduced.
3. Pour in the heavy cream and add the lemon zest. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low. Gradually sprinkle in the grated parmesan, stirring constantly until the cheese melts and the sauce turns silky and velvety. Season with the remaining 1/2 teaspoon salt. Simmer for 2 minutes, stirring occasionally.
4. While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta. Do not rinse.
5. Add the drained pasta to the skillet with the cream sauce. Toss with tongs to coat every ribbon evenly. If the sauce seems too thick, add reserved pasta water a splash at a time until it reaches a silky consistency that clings to the pasta.
6. Arrange the seared scallops on top of the pasta. Sprinkle with fresh parsley. Serve immediately, cutting into a scallop to show the tender, buttery interior. Enjoy while warm.

Contains: gluten, milk, sulfites, mollusks

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

48 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.