Seared Scallops with Lemon-Spinach Pasta – A Restaurant-Quality Dish at Home

Introduction

Few dishes deliver the elegance and simplicity of Seared Scallops with Lemon-Spinach Pasta. This dish combines the delicate sweetness of perfectly seared scallops with the tangy brightness of lemon-infused pasta, all complemented by the richness of Parmesan cheese and the fresh, earthy notes of spinach. Whether you’re preparing a special dinner or simply indulging in a restaurant-quality meal at home, this recipe is an absolute winner.

In this guide, we’ll cover everything you need to know about making Seared Scallops with Lemon-Spinach Pasta—from choosing the best scallops to mastering the perfect sear and building a flavorful pasta dish. Get ready to impress your taste buds with this delectable, yet surprisingly easy-to-make meal!

Ingredients Breakdown

To ensure your dish is packed with flavor and texture, let’s take a closer look at the key ingredients and their roles in this recipe:

1. Sea Scallops

• Scallops are the star of the dish, offering a delicate, slightly sweet flavor and a buttery texture when cooked properly.
• Look for dry-packed scallops rather than wet-packed, as they sear better and have a more natural taste.

2. Pasta

• Spaghetti or linguini works best for this dish, as it absorbs the sauce beautifully while providing a satisfying bite.
• Cook al dente to maintain texture and prevent sogginess.

3. Lemon Zest & Juice

• The zest adds a bright, citrusy aroma, while the juice enhances the tangy depth of the dish.
• Fresh lemon is crucial for the best flavor impact.

4. Spinach

• This leafy green adds color, nutrients, and freshness to the dish.
• It wilts quickly in the sauce, making it an easy addition for a nutrient boost.

5. Parmesan Cheese

• Provides a savory, umami depth that enhances the pasta.
• Freshly grated Parmesan melts seamlessly into the sauce.

6. White Wine & Stock

• White wine adds a slight acidity and helps deglaze the pan after cooking the scallops.
• Stock (chicken, vegetable, or seafood) deepens the sauce’s flavor without overpowering the scallops.

7. Shallots & Garlic

• Shallots provide a mild, slightly sweet onion flavor.
• Garlic adds richness and aroma, making the dish more flavorful.

8. Butter & Olive Oil

• A combination of both ensures the perfect balance between richness and crisp searing.
• Butter enhances the sauce, while olive oil prevents burning.

9. Seasonings & Red Pepper Flakes

• Salt and black pepper elevate the flavors.
• Red pepper flakes add a subtle heat that complements the scallops.

Step-by-Step Cooking Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Drain and set aside, reserving ½ cup of pasta water for later.

2. Sear the Scallops

1. Pat the scallops dry using paper towels (moisture prevents a good sear).
2. Season both sides with salt and pepper.
3. Heat a large pan over medium-high heat and add olive oil.
4. When the oil is hot, place the scallops in the pan without overcrowding.
5. Sear for 2 minutes on one side until golden brown, then flip and sear for another 2 minutes.
6. Remove from the pan and set aside.

3. Make the Lemon-Spinach Sauce

1. Reduce the heat to medium and add 2 tablespoons of butter.
2. Sauté shallots for 2 minutes until softened.
3. Stir in red pepper flakes and minced garlic, cooking for 30 seconds.
4. Pour in the white wine, scraping the pan to deglaze.
5. Let the wine reduce for 2 minutes, then add the stock.
6. Stir in chopped parsley, lemon zest, and remaining butter, simmering for 2-3 minutes.

4. Combine Pasta & Sauce

1. Return the drained pasta to the pot over low heat.
2. Pour the lemon sauce over the pasta and toss well.
3. Add the fresh spinach and mix until wilted.
4. Gradually add grated Parmesan, stirring until melted.
5. If needed, add reserved pasta water to loosen the sauce.

5. Plate & Serve

1. Divide the pasta between serving plates.
2. Top with seared scallops.
3. Drizzle with fresh lemon juice.
4. Garnish with extra Parmesan and parsley.
5. Serve immediately and enjoy your gourmet meal!

FAQs

1. How do I know when scallops are cooked perfectly?

Scallops should be golden brown on the outside and slightly translucent in the center. Overcooked scallops become rubbery, so be sure to stick to the 2-minute sear per side rule.

2. Can I use frozen scallops?

Yes! Just ensure they are thoroughly thawed and patted completely dry before cooking.

3. What type of white wine is best for this recipe?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best to enhance the dish without overpowering it.

4. Can I substitute spinach with another green?

Absolutely! Kale or arugula are great alternatives that provide a similar texture and flavor.

5. What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the scallops.

Conclusion

Seared Scallops with Lemon-Spinach Pasta is the perfect balance of elegance and simplicity. With its buttery scallops, zesty pasta, and fresh spinach, this dish is both light and satisfying. Whether you’re making it for a weeknight dinner or a special occasion, it’s guaranteed to impress. Follow the steps carefully, use the freshest ingredients, and enjoy a meal that tastes as good as any restaurant dish—right from the comfort of your home!

Now, grab your ingredients and start cooking! Bon appétit!

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