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! B
ut 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.
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.”
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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
Keyword: Pan Seared Scallops, Scallop Pasta
Servings: 4 servings
Calories: 467 kcal
Pan Seared Scallops
- 1 lb jumbo scallops
- 2 Tbsp olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes
- 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
Pan Seared Scallops
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.
Place the scallops on the hot pan, keeping space between the pieces as to not overcrowd the pan and create too much moisture.
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.
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.
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.
Add the vegetable broth and lemon juice to the pan and stir to combine. Cook the sauce on high heat until it is reduced to desired thickness.
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.
Drain pasta and add to the sauce. Toss to combine, then season with salt and pepper to taste.
Plate the pasta, then add the scallops and cherry tomatoes and garnish with parsley and grated Parmesan cheese, if desired.
Pan Seared Scallops with Pasta
Amount Per Serving (1 g)
Calories 467 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 689mg 29%
Potassium 503mg 14%
Total Carbohydrates 69g 23%
Dietary Fiber 2g 8%
Protein 25g 50%
Vitamin A 6.1%
Vitamin C 10.9%
* Percent Daily Values are based on a 2000 calorie diet.