Can you believe we’ve never done a Scallop recipe here in WGC? Blasphemous! We’re changing that today with this Lemon Garlic Scallop Pasta!
I think it’s safe to say we’re a bunch of pasta lovers here at WGC. It’s also safe to say we love garlic, lemon, herbs and things that are fresh and light and loaded with flavor. So this Lemon Garlic Scallop Pasta is right up our alley!
If you’ve never made scallops before – DON’T FEAR! I’m about to walk you through it. And if you’ve never had scallops before – omg let me be the first to welcome you to your new favorite seafood dish. Scallops are actually quite easy to make.
Here are a few rules to cooking scallops:
1: First – you need to remove the muscle from the scallop. You can ask your fish monger to show you how – I should have taken a pic to use but I forgot. So I’ll update this post as soon as I make this again!
2: Make sure your scallops are DRY. Pat both sides dry with a paper towel. That’s going to get you the best color.
3: Season liberally with salt and pepper. And I mean LIBERALLY.
4: Use a cast iron skillet and crank that heat.
5: Make sure you use plenty of oil and butter so really get that good sear and lock in the flavor.
6: Don’t futz with them. Place them in the skillet and let them really brown before flipping. Don’t peak or move them around. They only need to be flipped once, and when it’s time to flip them, they should be so golden that it’s really easy to flip!
Okay – there you have it! The What’s Gaby Cooking School of Scallops. Now go make this for Valentine’s Day tomorrow and thank me later.
Lemon Garlic Scallop Pasta
- 1/2 pound linguini
- 1 pound scallops
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil, plus some for drizzling
- 3 tablespoons butter, divided
- 4 cloves garlic, chopped
- 1 large shallot, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme, leaves removed and chopped
- 1 cup white wine (Sauv Blanc)
- 1 cup seafood stock (chicken stock will work too)
- 1 cup fresh basil, torn
- 1/2 cup chopped chives
- 2 lemons, zested and juiced
- Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
- Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.