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To make this dish, you need a few key items. Here’s what you will need: - 8 large sea scallops, patted dry - 8 oz linguine or spaghetti - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - ½ cup cherry tomatoes, halved - 2 cups fresh spinach - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - 1 tablespoon lemon juice - Zest of 1 lemon You can get creative with your dish by adding some extra ingredients. Here are a few ideas: - A splash of white wine for depth - Capers for a briny kick - Fresh basil or thyme for added herbal notes When you choose scallops, freshness is key. Look for these signs: - They should smell like the ocean, not fishy. - The meat should be firm and slightly translucent. - Avoid scallops that are dry or have brown spots. - If possible, buy from a trusted local fishmonger. Using fresh scallops will make your dish shine. For the full recipe, check out the detailed steps to create this delightful meal. Start by boiling a large pot of salted water. This adds flavor to your pasta. Once the water is boiling, add 8 ounces of linguine or spaghetti. Cook it according to the package instructions until it is al dente. Al dente means it is firm to the bite. After cooking, set aside ½ cup of pasta water. Then, drain the pasta and let it rest. For the best seared scallops, you need to dry them well. Use a paper towel to pat 8 large sea scallops until they are dry. This step helps achieve a nice crust. Season both sides with salt and pepper. Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. When the butter is hot, add the scallops in a single layer. Do not overcrowd the pan; this keeps the heat high. Sear each side for 2-3 minutes until golden brown. They should look beautiful and cooked through. Remove them from the skillet and set aside. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for about 1 minute until the garlic smells good. Next, add ½ cup of halved cherry tomatoes. Cook them for 2 minutes until they soften. Then, toss in 2 cups of fresh spinach and cook until it wilts. Now, add the cooked pasta along with that reserved pasta water, 1 tablespoon of lemon juice, and the zest of 1 lemon. Mix everything well to combine the flavors. Season with salt and pepper to taste. You can find the full recipe with all the details in the previous section. Enjoy your cooking! To sear scallops well, start with dry scallops. Pat them with paper towels until no moisture remains. This helps them brown nicely. Season both sides with salt and pepper. Heat a skillet over medium-high heat. Add two tablespoons of butter. When it is hot, add the scallops. Give them space; don’t crowd the pan. Sear for about 2-3 minutes. Flip them when they are golden. Cook the other side for another 2-3 minutes. They should be firm yet slightly translucent inside. Garlic pasta shines with fresh ingredients. Begin with good-quality garlic. Mince four cloves to release their flavor. Use unsalted butter to control the saltiness. Red pepper flakes add a nice kick. Adjust the amount to your taste. Cherry tomatoes bring sweetness and color. Cook them until they soften. Fresh spinach wilts quickly, adding a lovely green touch. Always save some pasta water. It helps the sauce cling to the pasta. Presentation makes a dish pop. Use deep bowls for serving. Place a mound of garlic pasta first. Arrange the scallops on top, showing off their golden crust. For a fresh touch, sprinkle parsley over the dish. Add a lemon wedge on the side. This adds color and lets guests brighten their meal if they wish. For the full recipe, you can check the details provided earlier. {{image_2}} If you want to change up the greens in your dish, you have many options. Kale works great if you want a heartier taste. Just chop it finely and add it to the skillet with the garlic. Arugula adds a nice peppery kick. Toss it in at the very end to keep its fresh flavor. Swiss chard is another good choice. Cook it until it's wilted for a delicious twist. Each green brings its own taste and texture to the dish. If you want to add more protein, shrimp or chicken are perfect choices. For shrimp, use large ones and sauté them just like the scallops. They only need a few minutes to cook through. If you prefer chicken, try using thin chicken breasts. Cook them in the skillet first, and then set them aside. You can add them back in with the pasta sauce for a hearty meal. Both options pair well with the garlic sauce. If you need a gluten-free option, there are many pasta types to choose from. Look for gluten-free linguine or spaghetti made from rice or corn. They cook similarly to regular pasta. Zucchini noodles are another fun option. Just spiralize fresh zucchini and sauté it for a few minutes. It’s a low-carb choice and adds a fresh taste. Whichever substitute you pick, you can still enjoy this delicious dish without gluten. For the full recipe, check out the detailed instructions above! To store leftover scallops over garlic pasta, place it in an airtight container. Make sure to cool the dish to room temperature first. Seal the container tightly to keep out air. You can store it in the fridge for up to three days. If you wait longer, the scallops may lose their flavor and texture. When reheating, use the stovetop for best results. Place the pasta in a pan over low heat. Add a splash of water or a bit of butter to keep it moist. Stir gently until heated through, about five minutes. Avoid the microwave, as it can make the scallops rubbery. If you want to save the dish for later, freezing is an option. However, I recommend freezing only the pasta and sauce. Scallops do not freeze well. To freeze, place the cooled pasta in a freezer-safe bag. Remove as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. For the best flavor, use the Full Recipe for fresh scallops when you serve it again. You can tell when scallops are done by checking their color. They should be a nice golden brown on the outside. The inside should be opaque and firm to the touch. If the scallops feel soft or mushy, they need more time. Cook them for about 2-3 minutes on each side. Watch closely to avoid overcooking. Overcooked scallops become tough and chewy. Yes, you can make parts of this dish in advance. Cook the pasta and prepare the garlic sauce ahead of time. Store them separately in the fridge. When you're ready to serve, just reheat the sauce and pasta together. Sear the scallops fresh for the best taste. This way, you keep their lovely texture. Seared scallops over garlic pasta pair well with many sides. A fresh green salad with a light vinaigrette complements the dish nicely. You can also serve some crusty bread to soak up any sauce. For a fun twist, a side of roasted asparagus or sautéed zucchini adds color and flavor. These options enhance your meal and make it more complete. In this post, we covered how to make seared scallops over garlic pasta. We discussed essential and optional ingredients, tips for selecting fresh scallops, and detailed cooking steps. I shared tricks to perfect scallops and enhance flavor in your dish. Also, we explored variations and storage tips. Remember, with practice, you can master this dish. Enjoy the delicious meal and impress your guests!

Seared Scallops Over Garlic Pasta

Indulge in a delightful dish with seared scallops over garlic pasta that’s perfect for any occasion! This simple recipe features succulent sea scallops paired with linguine, garlic, fresh spinach, and cherry tomatoes, all harmonized with zesty lemon. In just 30 minutes, you can create a restaurant-quality meal that will impress your family and friends. Click to discover this delicious recipe and elevate your dining experience today!
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Ingredients
  

8 large sea scallops, patted dry

8 oz linguine or spaghetti

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

½ cup cherry tomatoes, halved

2 cups fresh spinach

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

1 tablespoon lemon juice

Zest of 1 lemon

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

    Sear the Scallops: Pat the scallops dry with a paper towel and season both sides with salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once hot, add the scallops in a single layer, being careful not to overcrowd the pan. Sear for about 2-3 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

      Prepare the Garlic Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

        Combine Ingredients: Add the halved cherry tomatoes and cook for another 2 minutes until softened. Add the fresh spinach and cook until wilted. Toss in the cooked pasta along with the reserved pasta water, lemon juice, and lemon zest. Mix well to combine all the flavors. Season with salt and pepper to taste.

          Assemble the Dish: Plate the garlic pasta and top with the beautifully seared scallops.

            Garnish and Serve: Sprinkle chopped parsley over the top for a fresh finish.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                - Presentation Tips: Serve the scallop pasta in deep bowls, ensuring a scallop sits prominently atop each serving. Add a lemon wedge on the side for an extra pop of color and flavor.