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Lemon Butter Scallop Pasta is a dish that perfectly encapsulates the essence of coastal cuisine, offering a delightful combination of fresh flavors, luxurious ingredients, and an ease of preparation that makes it a favorite among home cooks and gourmet chefs alike. The marriage of tender sea scallops with a rich, buttery sauce, accented by bright notes of lemon and garlic, creates a symphony of taste that tantalizes the palate. Whether you're looking to impress guests at a dinner party or simply indulge in a comforting weeknight meal, this pasta dish is versatile enough to suit any occasion.

Lemon Butter Scallop Pasta – A Restaurant-Style Dish!

Discover the mouthwatering delight of Lemon Butter Scallop Pasta, a dish that brings the essence of coastal cuisine right to your kitchen. This recipe combines tender sea scallops with a creamy, zesty sauce made from fresh lemon, garlic, and white wine, all over perfectly cooked fettuccine. Ideal for impressing guests or enjoying a cozy night in, this easy-to-make dish is a luxurious treat that's sure to become a favorite. Indulge in the rich flavors and elevate your dining experience with this unforgettable pasta recipe.
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Ingredients
  

8 oz fettuccine pasta

1 lb large sea scallops, patted dry

4 tbsp unsalted butter, divided

2 tbsp olive oil

3 cloves garlic, minced

1 lemon (zest and juice)

1/2 cup dry white wine (such as Sauvignon Blanc)

1/2 cup heavy cream

Salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese, plus more for serving

Fresh parsley, chopped, for garnish

Red pepper flakes, optional, for heat

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Sear the Scallops: In a large skillet over medium-high heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil until hot. Carefully place the scallops in the pan, making sure not to overcrowd them. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Season with salt and pepper. Remove the scallops from the skillet and set aside on a plate.

      Make the Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and allow it to simmer for 2-3 minutes, reducing slightly.

        Incorporate Cream and Lemon: Stir in the heavy cream, lemon juice, and lemon zest, mixing well. Let the sauce simmer for another 3-4 minutes until it thickens slightly. Adjust seasoning with salt, pepper, and red pepper flakes if desired.

          Combine: Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

            Finish: Gently fold the scallops back into the pasta, being careful not to break them. Stir in the grated Parmesan cheese until melted and fully integrated.

              Serve: Plate the pasta and scallops, garnishing with fresh parsley and a sprinkle of additional Parmesan cheese. Enjoy immediately!

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings