Lemon Spring Pasta with Perfectly Seared Scallops

04.11.19 - BY Nona Raybern
spring oasta

Nothing invokes the freshness of Spring like a good lemon spring pasta. Filled with a bright citrus flavor and the addition of asparagus (the staple of Spring cooking), this pasta dish makes a perfect special dinner for two.

If the thought of making scallops intimidates you, no need to worry. We have an easy tutorial for you! Our seared scallops guide takes you from novice to pro. You’ll basically be a professional home chef in no time with these babies! Our helpful guide shows you how to pick the right scallops, how to prepare them, and proper searing technique. Once you’ve got that down, making this lemon Spring pasta dish takes just 30 minutes from start to finish. Really, that’s how quick it is.

Making sure you prepare the scallops is the most important part of this dish. It ensures that you cook the scallops properly to get that perfect sear on them. Patting them completely dry, seasoning, and cooking at the right heat makes all the difference in the world.

Our pro-tip, however, is to make the pasta portion of this dish first. Since the scallops cook (prep included) in under 10 minutes, you can save the scallops for last. You want your pasta ready to serve. And as this pasta dish uses cappellini pasta (or angel hair), the noodle cook so quickly. Really, this is one of the fastest dinner you can make for how fancy it is.

After you’ve made the super easy pasta, just follow our easy steps to scallop perfection.

Clean, prep, and season.

Heat the pan to the right temperature and use some fantastic kitchen tools to place and flip. The Endurance® Silicone Tipped Tongs and the Stainless Mini Flexible Spatulas are two multi-functional tools that are perfect for cooking scallops.

 

Once your scallops are cooked, place them on top of your lovingly plated pasta and serve immediately.

If you have a special evening planned with a friend, loved one, or significant other, make this dish. Not only does it look impressive, it also tastes like it came straight from a restaurant. And you don’t even have to leave the house to enjoy it.

Seared Scallops with Lemon Spring Pasta

Seared Scallops with Lemon Spring Pasta

A lemon spring pasta dish for warmer months that's topped with perfectly seared scallops for an added depth of sweetness. 

Course

Dinner

Total Time 30 minutes

Servings 2 people

Ingredients

For the Scallops

  • 1
    pound
    Sea Scallops
  • Salt
  • Fresh ground black pepper
  • 2
    tbsp
    Olive oil
  • 1
    tbsp
    Butter, unsalted

For the Pasta

  • 1/2
    pound
    Thin spaghetti (angel hair or cappellini)
  • Asparagus
    trimmed and chopped in 2 inch pieces
  • 1/2
    cup
    Chopped fresh herbs
    basil, tarragon, dill, parsley
  • 2
    tbsp
    Olive oil
  • 2
    tbsp
    Butter
    unsalted
  • 2
    tsp
    Lemon zest
  • 1
    Lemon
    juiced
  • Salt
  • Fresh ground black pepper
  • 1/2
    cup
    Freshly grated Parmesan cheese

Instructions

For the Pasta

  1. Make the pasta portion before cooking the scallops. 

  2. Cook spaghetti in large pot of salted water according to package. Drain pasta. 

  3. While spaghetti is cooking, sautee asparagus over medium high heat with butter in large skillet. Add noodles, herbs, olive oil, lemon zest, lemon juice, seasoning, and toss. 

  4. Top with additional parmesan and lemon zest for garnish. 

For the scallops

  1. Prepare and clean the scallops. Defrost completely in the refrigerator. Remove small adductor muscle on the side of scallop by pulling against the grain gently. 

  2. Pat completely dry and season with salt and freshly ground pepper. 

  3. Heat olive oil and butter in large skillet over medium high heat. Add drop of water to test readiness of oil. If water evaporates, it is ready. 

  4. Add scallops to pan, keeping an inch apart. 

  5. Cook scallops for 2 minutes, then flip. Baste scallops with the oil and butter mixture while cooking 2-3 minutes on other side. 

  6. Place on top of lemon Spring noodles. Serve immediately. 

Recipe adapted from Martha Stewart.