Seared Scallops & Lemon Browned Butter Pasta
Seared Scallops & Lemon Browned Butter Pasta
Ingredients
For the Scallops
- 1 1/2 pounds large sea scallops, thawed if frozen, patted dry
- 2 tablespoons avocado oil, or other high smoke point oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon Browned Butter Pasta
- 12 ounces linguine
- 1/2 cup unsalted butter
- 3 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Thaw scallops if frozen, then pat both sides thoroughly dry with paper towels. Arrange the dried scallops on a wire rack set over a baking sheet, or on a double-layered paper towel. Place them in the refrigerator for 1 hour to allow cold air to circulate and further dry their surfaces.
⏱️ 5 min
- 2
Remove the scallops from the refrigerator 20 minutes before you plan to cook them, allowing them to come to room temperature. This promotes even cooking.
⏱️ 20 min
- 3
Bring a large pot of salted water to a rolling boil for the pasta. Cook the linguine according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min•🌡️ 212
- 4
While the pasta cooks, prepare the browned butter sauce. In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 5
Reduce the heat to low, then add the minced garlic to the browned butter. Cook for 1 minute until fragrant, being careful not to burn the garlic. Remove the skillet from the heat and stir in the lemon zest and lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 6
Return the cooked linguine to the skillet with the browned butter sauce. Add the chopped fresh parsley and grated Parmesan cheese. Toss well to combine, adding reserved pasta water 1/4 cup at a time until a silky, emulsified sauce forms and coats the pasta beautifully. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until very hot, about 3-5 minutes. Add the avocado oil to the pan and swirl to coat.
⏱️ 5 min
- 8
Just 30 seconds before searing, pat the scallops dry again with paper towels and season generously with kosher salt and freshly ground black pepper. Place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min
- 9
Sear the scallops for 1 to 1 1/2 minutes per side. Do not move them during this time. The scallops are ready to flip when they release easily from the pan and have a deep golden-brown crust. If they stick, continue searing for another 30 seconds and try again. Flip and sear for another 1 to 1 1/2 minutes until cooked through but still tender.
⏱️ 3 min
- 10
Divide the lemon browned butter pasta among serving plates. Top each serving with the perfectly seared scallops. Serve immediately, with extra Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops & Lemon Browned Butter Pasta
For the Scallops
- 1 1/2 pounds large sea scallops, thawed if frozen, patted dry
- 2 tablespoons avocado oil, or other high smoke point oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon Browned Butter Pasta
- 12 ounces linguine
- 1/2 cup unsalted butter
- 3 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Thaw scallops if frozen, then pat both sides thoroughly dry with paper towels. Arrange the dried scallops on a wire rack set over a baking sheet, or on a double-layered paper towel. Place them in the refrigerator for 1 hour to allow cold air to circulate and further dry their surfaces.
⏱️ 5 min - 2
Remove the scallops from the refrigerator 20 minutes before you plan to cook them, allowing them to come to room temperature. This promotes even cooking.
⏱️ 20 min - 3
Bring a large pot of salted water to a rolling boil for the pasta. Cook the linguine according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min•🌡️ 212 - 4
While the pasta cooks, prepare the browned butter sauce. In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 5
Reduce the heat to low, then add the minced garlic to the browned butter. Cook for 1 minute until fragrant, being careful not to burn the garlic. Remove the skillet from the heat and stir in the lemon zest and lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 6
Return the cooked linguine to the skillet with the browned butter sauce. Add the chopped fresh parsley and grated Parmesan cheese. Toss well to combine, adding reserved pasta water 1/4 cup at a time until a silky, emulsified sauce forms and coats the pasta beautifully. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until very hot, about 3-5 minutes. Add the avocado oil to the pan and swirl to coat.
⏱️ 5 min - 8
Just 30 seconds before searing, pat the scallops dry again with paper towels and season generously with kosher salt and freshly ground black pepper. Place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min - 9
Sear the scallops for 1 to 1 1/2 minutes per side. Do not move them during this time. The scallops are ready to flip when they release easily from the pan and have a deep golden-brown crust. If they stick, continue searing for another 30 seconds and try again. Flip and sear for another 1 to 1 1/2 minutes until cooked through but still tender.
⏱️ 3 min - 10
Divide the lemon browned butter pasta among serving plates. Top each serving with the perfectly seared scallops. Serve immediately, with extra Parmesan cheese if desired.
⏱️ 2 min