Pan Seared Scallops - Lemon Caper Pasta
4 servings
25 min active time
35 min total time
5.0 (1 vote)
Entree
Mediterranean
Medium
Sea Food
Side
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Ingredients
Pasta
Angel Hair Pasta
1 lb
Scallops & Sauce
Scallops
1 lb
Olive Oil
3 Tbsp
Butter
1 Tbsp
Garlic Clove
3   minced
White Wine
1 cup
Broth
1 12 cups
Lemon Juice
3 Tbsp
Lemon Zest
2 tsp
Capers
4 Tbsp   rinced
Cherry Tomatoes
20 oz   halved
Assembly
Dijon Mustard
1 12 Tbsp
Salt And Pepper
to taste
Fresh Dill
1 Tbsp   finely chopped
Fresh Chives
2 tsp   finely chopped
Nutrition
Amount per serving
Daily %
Calories
794
40%
Total Fat
16 g
21%
Cholesterol
62 mg
21%
Sodium
1455 mg
63%
Total Carbohydrates
104 g
38%
Fiber
6.9 g
25%
Total Sugar
11 g
Proteins
43 g
86%
Calcium
111 mg
9%
Iron
6.9 mg
39%
Potassium
766 mg
16%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Instructions Display images:
  • Preparation
    • 1If you are using frozen scallops, thaw them ahead of time.
    • 2Rinse the scallops under cold water. Remove surface moisture by gently patting with a paper towel.
      instruction step picture
    • 3Let them reach room temperature for better cooking (~10 minutes).
    • 4Mince the garlic, half the tomatoes, and make sure you have all the ingredients handy.
      instruction step picture
  • Pasta
    • 1Bring a pot of water to a boil to cook the pasta.
    • 2Add the pasta in the boiling water, and time it so that they are done at about the same time as the scallops.
  • Scallops & Sauce
    • 1Heat the olive oil over medium-high heat in a large saute pan.
    • 2Place a single layer of scallops into the hot pan, and press them down gently to increase the thermal exchange. Avoid moving the scallops while they are searing. Cook for 2 to 4 minutes depending on the size, or until the bottom sides are browning.
      instruction step picture
    • 3Add butter to the pan.
    • 4Flip each scallops and cook the second side. Baste them using the butter sauce. Cook 1 to 2 minutes, or until the scallops firm up.
      instruction step picture
    • 5Once cooked, remove from heat and transfer the scallops out of the pan.
    • 6Cook the minced garlic in the same pan for 1 minute on medium heat.
      instruction step picture
    • 7Add the wine (or replace with broth) and simmer on medium-high, for 3 minutes or until reduced by 50%.
      instruction step picture
    • 8Add the broth, capers, halved cherry tomatoes, lemon juice and zest to the pan. Bring back to a simmer by turning the heat to high, and cook for about 8 minutes or until reduced by 50%.
      instruction step picture
  • Assembly
    • 1Once the sauce has reduced, lower the heat to medium-low. Add mustard and seasoning.
    • 2(Add back the scallops just to warm them up, 1 to 2 minutes.)
    • 3Transfer the scallops out, and stir in the cooked pasta in the sauce.
    • 4Serve the scallops on a bed of pasta, garnished with your choice of fresh herbs.
      instruction step picture
About the recipe profile picture Published by Julien Amelot Comments
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