Pan Seared Scallops With Lemon Caper Pasta Recipe

Pan seared scallops with lemon caper pasta is a delicious and elegant dish that combines tender scallops with a tangy and flavorful pasta. The scallops are seared to perfection, creating a crispy exterior and a tender, buttery interior. The pasta is tossed in a light and refreshing lemon caper sauce, which adds a zesty and briny flavor to the dish. This recipe is perfect for a special occasion or a fancy dinner at home.

4.9
12 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Pan Seared Scallops With Lemon Caper Pasta
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ingredients serve

Ingredients for Pan Seared Scallops With Lemon Caper Pasta Recipe

  • 2 Large Scallops
  • 2 ounce Linguine Pasta
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Butter
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 Juice Lemon
  • 1/2 tablespoon Capers
  • 0.13 cup Chicken Broth
  • as needed Fresh Parsley And Lemon Zest For Garnish

Directions: Pan Seared Scallops With Lemon Caper Pasta Recipe

Cooking Directions

  • STEP 1.Start by cooking the pasta according to package instructions. Drain and set aside.
  • STEP 2.In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet.
  • STEP 3.Cook the scallops for 2-3 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
  • STEP 4.In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.
  • STEP 5.Add lemon juice, capers, and chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes.
  • STEP 6.Add the cooked pasta to the skillet and toss to coat it in the sauce. Cook for an additional 2 minutes to heat through.
  • STEP 7.Serve the lemon caper pasta topped with the pan-seared scallops. Garnish with fresh parsley and lemon zest, if desired.

Cooking Tips

  • Make sure to pat the scallops dry before cooking to ensure a crispy sear.
  • Do not overcrowd the skillet when cooking the scallops, as this can prevent them from browning properly.
  • For extra flavor, you can add a splash of white wine to the skillet when cooking the garlic.

Storage and Serving

  • This dish is best served immediately while the scallops are still hot and crispy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the pasta in a skillet over low heat, being careful not to overcook the scallops.
Nutrition
value
293
calories per serving
10 g Fat20 g Protein48 g Carbs3 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    20g
  • Carbs
    48g
  • Fiber
    3g

MacroNutrients

  • Carbs
    48g
  • Protein
    20g
  • Fiber
    3g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    2mg
  • Vitamin A
    101mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    240mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp