Quick Scallops and Spaghetti

Elevate your weeknight dinners with this irresistible Quick Scallops and Spaghetti recipe, a perfect fusion of elegance and ease. Featuring tender, golden-seared sea scallops atop al dente spaghetti tossed in a zesty lemon-garlic sauce, this dish is bursting with bright flavors and sophistication. A touch of optional dry white wine adds depth, while fragrant parsley and a sprinkle of parmesan cheese bring the perfect finishing touches. Ready in just 30 minutes, this dish is a speedy yet indulgent way to impress your family or guests. Pair it with a fresh salad or a glass of crisp white wine for a memorable meal that is as stunning as it is simple to prepare. Perfect for seafood lovers searching for a restaurant-quality recipe at home!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 g spaghetti
• 12 pieces large sea scallops
• 3 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic cloves, minced
• 1 piece lemon, juiced
• 1 tsp lemon zest
• 60 ml dry white wine (optional)
• 2 tbsp parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• 0.5 tsp red pepper flakes (optional)
• 50 g parmesan cheese, grated (optional)

Directions

Step 1

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

Step 2

Pat the scallops dry with paper towels and season both sides with salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the scallops in a single layer without overcrowding the pan. Sear for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside on a plate.

Step 4

In the same skillet, reduce the heat to medium. Add 1 tablespoon of olive oil and the butter. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Optional: Deglaze the pan by adding the white wine and cook for 1-2 minutes until the alcohol evaporates.

Step 6

Add the lemon juice, lemon zest, red pepper flakes (if using), and the reserved pasta water to the skillet. Stir well and bring the sauce to a simmer.

Step 7

Add the cooked spaghetti to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a bit more reserved pasta water.

Step 8

Return the seared scallops to the skillet, placing them on top of the pasta. Let them warm through for 1-2 minutes.

Step 9

Garnish with chopped parsley and, if desired, grated parmesan cheese.

Step 10

Serve immediately and enjoy your Quick Scallops and Spaghetti!

Nutrition Facts

Serving size	915.1 grams (915.1g)

Amount per serving	% Daily Value*
Calories	1755

Total Fat 85.20g	109%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 4.70g
Cholesterol 253mg	84%
Sodium 5682mg	247%
Total Carbohydrate 125.50g	46%
Dietary Fiber 7.10g	25%
Total Sugars 5.20g
Protein 111.90g	224%

Vitamin D 5IU	23%
Calcium 676mg	52%
Iron 8mg	45%
Potassium 1582mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 26.1%

Carbs: 29.2%