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In order to make yummy lemon garlic scallop pasta, you need to do some preparations earlier. For lemon garlic scallop pasta, initially you need to remove the muscle from the scallop. Then ensure that you are using dry scallops. Pat both sides dry with a paper towel. That’s going to get you the best color. After that cast iron skillet and crank that heat. Make sure you use plenty of oil and butter so really get that good sear and lock in the flavor.

Well men can cook exactly, talking about the men who are not professional cook or chef. But with this recipe of Lemon garlic scallop pasta, everybody in house will love. So, don’t delay and make your impact as a cook of the house.

INGREDIENTS

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

Lemon garlic scallop pasta

Lemon garlic scallop pasta

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 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.

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