To avoid getting take-out too often, we keep our favorite kitchen staples around: fresh fruits and vegetables (whatever is in season), dried pasta, jars of pasta sauce, cans of tuna, eggs, a few kinds of cheese, lemons, onions, garlic, and, as you’ve guessed, scallops to make Seared Scallops with Pasta.
The first time I made seared scallops, I couldn’t believe that something that tasted so good and looked so elegant could be so easy. And when I say easy, I mean less than 5 minutes before you’re transferring them from the pan to your plate. When I’m looking for a lazy weeknight dinner, it’s often this Scallops with Pasta dish, Lemon Garlic Shrimp Pasta or, even simpler, Pasta Aglio e Olio or Lemon Garlic Pasta which can be topped with pan seared scallops too!
We keep scallops in the freezer and when I’m planning to make this dish, I try to remember to thaw them in the refrigerator overnight. When I forget (often), it still only takes about 20 minutes to thaw them in the sink. And, if I’m really in a hurry, I coax them along by rinsing with water.
If you love scallops, but hadn’t considered making them at home, I hope you’ll try this and these Bacon Wrapped Scallops too. They may become lazy weeknight dinners in your house too.
Seared Scallops with Pasta
- 6 ounces short pasta such as rotini penne or strozzapreti
- 5 ounces baby arugula
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced
- juice and zest on one Meyer lemon
- fine sea salt and freshly ground black pepper
- 8 large sea scallops
- If needed, remove the foot from each scallop then pat dry and season with salt and freshly ground black pepper. Set aside.
- Cook pasta according to package directions. When the pasta is done, stir in the arugula and drain immediately (this will wilt the arugula just enough).
- To sear the scallops, In a skillet or cast iron pan, heat one tablespoon of butter over medium-high heat until very hot. Add scallops, leaving an inch of space around each one. Sear for two minutes on one side; flip, and sear for 2 minutes on the second side. Each side of the scallop should be golden brown and the sides opaque.
- Meanwhile, melt the other two tablespoons of butter in the pan you used to cook the pasta. Add garlic; cook and stir just until fragrant. Add lemon zest and juice; stir until combined. Add pasta and arugula and stir to coat; season to taste with salt and freshly ground black pepper.
- Divide pasta mixture between two plates. Top each with 4 scallops and serve.