Lemon Scallop Pasta
This Lemon Scallop Pasta combines tender bay scallops with a rich lemon-parmesan cream sauce and fresh thyme, creating a bright yet luxurious Italian-American dish that comes together in under 30 minutes.
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This Lemon Scallop Pasta combines tender bay scallops with a rich lemon-parmesan cream sauce and fresh thyme, creating a bright yet luxurious Italian-American dish that comes together in under 30 minutes.
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In a large pan over medium heat, melt 3 tablespoons of butter. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Pour in the heavy cream and bring the mixture to a simmer.
Stir in the parmesan cheese, turmeric, and fresh thyme. Continue to stir until the cheese is fully melted into the sauce.
Squeeze the juice of half a lemon into the sauce. Add about 1/2 cup of reserved pasta water to thin the sauce slightly, and let it continue to simmer.
While the sauce simmers, prepare the scallops. In a baking dish, combine 3 tablespoons of melted butter, the juice of the other half of the lemon, and a few sprigs of fresh thyme. Add the scallops and toss to coat.
Season the scallops with black pepper, dried parsley, dried oregano, dried orange peel, salt, and MSG. Toss again to distribute the seasonings.
Bake the scallops in a preheated oven until just cooked through. (Note: The creator also suggests finishing them in the hot pan if they don't get enough color in the oven).
Meanwhile, cook linguine according to package directions. Be sure to reserve about a cup of the starchy pasta water before draining.
Add the cooked and drained linguine directly to the pan with the lemon cream sauce. Toss thoroughly to coat the pasta.
Plate the pasta by twirling it into a bowl. Top with the cooked scallops and their buttery sauce. Garnish with additional parmesan cheese, fresh lemon zest, and a crack of black pepper before serving.
Store cooled pasta and scallops separately in airtight containers for up to 2 days. Reheat sauce gently in a pan and toss with warmed pasta and cold scallops just before serving.
Bay scallops are small and cook quickly—usually 2-3 minutes per side. They're done when opaque throughout and feel firm to the touch. Overcooking makes them rubbery.
Cook the pasta and scallops separately, then store both in the refrigerator. Reheat gently and prepare the sauce fresh before serving to maintain the bright lemon flavor and tender scallop texture.
Sea scallops work but are larger—cut them in half and increase cooking time slightly. Shrimp or firm white fish like halibut are good alternatives.
Yes. Add 1/2 cup dry white wine after sautéing garlic and reduce it by half before adding cream. This adds acidity and depth without overwhelming the lemon flavor.
Starchy pasta water helps emulsify the cream and butter, creating a silky sauce that clings to the linguine while thinning the mixture to the right consistency.
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