Creamy Lemon Garlic Scallop Pasta
Creamy Lemon Garlic Scallop Pasta
Ingredients
- 345 g Hokkaido scallops
- salt, to taste
- freshly cracked black pepper, to taste
- oil, for searing
- 1 small shallot, about 42g, finely diced
- 4 garlic cloves, about 13g, minced
- 1/4 cup water, optional, for deglazing
- 1/4 cup water, mixed with 1 teaspoon Hondashi
- 3/4 cup heavy cream
- 150 g pasta of choice
- 1/4 cup freshly grated Parmesan cheese, plus more to taste
- 1/2 lemon, juiced
- fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta until 1 minute before al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, pat the Hokkaido scallops completely dry with paper towels. Season both sides lightly with salt and freshly cracked black pepper.
⏱️ 3 min
- 3
Heat a large pan (preferably cast iron or stainless steel) over medium-high heat. Add a drizzle of oil to the hot pan. Once the pan is hot, place the scallops in the skillet without overcrowding. Sear for approximately 2 minutes per side, depending on their size, until a deep golden crust forms. Be careful not to overcook them, or they’ll become rubbery. Transfer the seared scallops to a plate and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. If needed, deglaze the pan with a splash of water, scraping up any browned bits from the bottom of the pan. Add the finely diced shallot and minced garlic to the pan. Cook until softened and fragrant, about 1–2 minutes.
⏱️ 2 min
- 5
Pour in the 3/4 cup heavy cream and the 1/4 cup water mixed with 1 teaspoon Hondashi. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Stir in the 1/4 cup freshly grated Parmesan cheese until it is melted and the sauce is smooth. Add the juice of 1/2 a lemon. Taste the sauce and adjust seasoning with additional Parmesan, salt (go easy on salt if you're adding in salty pasta water later), pepper, or lemon juice as needed.
⏱️ 2 min
- 7
Add the cooked pasta to the sauce along with a splash of the reserved pasta water. Toss until the pasta is evenly coated in the creamy sauce.
⏱️ 2 min
- 8
Divide the pasta among serving plates, top with the seared scallops, and garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Garlic Scallop Pasta
- 345 g Hokkaido scallops
- salt, to taste
- freshly cracked black pepper, to taste
- oil, for searing
- 1 small shallot, about 42g, finely diced
- 4 garlic cloves, about 13g, minced
- 1/4 cup water, optional, for deglazing
- 1/4 cup water, mixed with 1 teaspoon Hondashi
- 3/4 cup heavy cream
- 150 g pasta of choice
- 1/4 cup freshly grated Parmesan cheese, plus more to taste
- 1/2 lemon, juiced
- fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta until 1 minute before al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, pat the Hokkaido scallops completely dry with paper towels. Season both sides lightly with salt and freshly cracked black pepper.
⏱️ 3 min - 3
Heat a large pan (preferably cast iron or stainless steel) over medium-high heat. Add a drizzle of oil to the hot pan. Once the pan is hot, place the scallops in the skillet without overcrowding. Sear for approximately 2 minutes per side, depending on their size, until a deep golden crust forms. Be careful not to overcook them, or they’ll become rubbery. Transfer the seared scallops to a plate and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. If needed, deglaze the pan with a splash of water, scraping up any browned bits from the bottom of the pan. Add the finely diced shallot and minced garlic to the pan. Cook until softened and fragrant, about 1–2 minutes.
⏱️ 2 min - 5
Pour in the 3/4 cup heavy cream and the 1/4 cup water mixed with 1 teaspoon Hondashi. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Stir in the 1/4 cup freshly grated Parmesan cheese until it is melted and the sauce is smooth. Add the juice of 1/2 a lemon. Taste the sauce and adjust seasoning with additional Parmesan, salt (go easy on salt if you're adding in salty pasta water later), pepper, or lemon juice as needed.
⏱️ 2 min - 7
Add the cooked pasta to the sauce along with a splash of the reserved pasta water. Toss until the pasta is evenly coated in the creamy sauce.
⏱️ 2 min - 8
Divide the pasta among serving plates, top with the seared scallops, and garnish with fresh chopped parsley before serving.
⏱️ 1 min