"If you're looking for a dinner to impress, I've got a recipe for you: this scallop pasta with lemon and herbs! After countless tests trying to master seared scallops, I finally cracked the code: and then created this pasta recipe to turn them into a meal! The pan seared scallops are sweet, buttery, and juicy, combined with al dente pasta and the flavors of lemon, garlic and herbs."
"Linguine noodles: I like linguine here for its flat shape and perfect thickness, but you can use any long pasta like spaghetti, fettucine, or bucatini. (I would avoid angel hair since it soaks up too much of the sauce.) Sea scallops: Make sure to get sea scallops, not bay scallops: they're the large ones (about 1 to 1.5 inches). Fresh or frozen both work. Keep reading for more."
Pan-seared sea scallops develop a golden crust and remain sweet, buttery, and juicy when paired with al dente linguine. A lemon zest, minced garlic, and salted butter base is finished with fresh herbs like tarragon and parsley to create a bright, silky sauce. The pasta cooks while scallops sear, allowing the dish to come together in about 30 minutes. Use a neutral, high-smoke-point oil for searing and choose large sea scallops (about 1–1.5 inches); fresh or frozen both work. Avoid angel hair pasta because it soaks up too much sauce.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]