Pan Seared Scallops with Pasta

Let’s face it…sometimes you just crave carbs. And there’s nothing like a big bowl of pasta to satisfy that craving! I love tossing my pasta with a simple mixture of sauteed garlic, freshly squeezed lemon juice, extra virgin olive oil and freshly grated Parmesan cheese. I’ve made spaghetti like that time and time and again as a side dish! But sometimes I like to dress it up a bit by adding some vegetables or a protein, like I did with this Pan Seared Scallops with Pasta. And I can serve it as a main entree.

A light, bright and completely flavor-packed Pan Seared Scallops with Pasta - perfect for summer days when you're craving carbs but want something unique

The scallops cook quickly and have a tender, buttery texture that pairs really well with the zesty fresh tasting pasta. Don’t like scallops? Or can’t find scallops? Try shrimp or even chicken! It’s a light, bright and completely flavor-packed dish that will easily become a family favorite! My kids think all proteins are a form of chicken, so they declared these “chicken scallops” as “yummy in my tummy.”


A light, bright and completely flavor-packed Pan Seared Scallops with Pasta - perfect for summer days when you're craving carbs but want something unique

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Ingredients

Pan Seared Scallops

  • 1 lb jumbo scallops
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 1 cup cherry tomatoes

Pasta

  • 12 oz spaghetti (or pasta of choice)
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • Juice of 1 lemon
  • Fresh chopped parsley, for garnish
  • Grated Parmesan cheese, for garnish

Instructions

Pan Seared Scallops

  1. In a large skillet, heat olive oil over medium-high heat. Pat the scallops dry on both sides using a paper towel to soak up all the moisture, then season with salt and pepper on both sides.
  2. Place the scallops on the hot pan, keeping space between the pieces as to not overcrowd the pan and create too much moisture.
  3. Cook for 2-3 minutes per side without moving the scallops, until they are golden brown. They will naturally release from the pan when fully cooked; set aside covered to keep warm.
  4. In the same pan used to cook the scallops, cook the cherry tomatoes on medium heat for a couple minutes until they soften and set aside with the scallops.

Pasta

  1. In the same pan used to cook the scallops, heat one tbsp of olive oil on medium heat and cook the garlic for 1 minute, until fragrant.
  2. Add the chicken broth and lemon juice to the pan and stir to combine. Cook the sauce on high heat until it is reduced to desired thickness.
  3. While the sauce is cooking, bring a large pot of salted water to a boil and cook spaghetti according to package instructions. I like to cook mine al dente for this recipe.
  4. Drain pasta and add to the sauce. Toss to combine, then season with salt and pepper to taste.
  5. Plate the pasta, then add the scallops and cherry tomatoes and garnish with parsley and grated Parmesan cheese, if desired.
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