Lemon Garlic Spaghetti with Seared Scallops

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Lemon Garlic Spaghetti with Seared Scallops

Bright, garlicky, and packed with briny depth from capers and white wine, this lemon spaghetti gets topped with golden seared scallops for an easy weeknight dish that feels a little special. Finish it with your choice of crunchy breadcrumb topping for extra texture.

Ingredients

  • 12 oz sea scallops, patted dry
  • 2 tbsp all-purpose flour
  • 8 oz spaghetti
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 shallot(or ¼ cup red onion), finely diced
  • 4 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1-2 lemons, zested and juiced
  • 2-3 tbsp capers, drained
  • 1/3 cup fresh parsley, chopped
  • Kosher salt and fresh ground pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1 cup pasta water before draining.
  2. Prep the scallops: Season the scallops with salt, then dredge lightly in flour, shaking off excess.
  3. Sear the scallops: Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Sear the scallops in a single layer, without crowding, for 1.5–2 minutes per side until golden brown and just opaque in the center. Remove to a plate.
  4. Cook the shallot: In the same skillet, reduce heat to medium and add the remaining olive oil and half the butter. Add the shallot and cook until softened, about 2 minutes.
  5. Add garlic and chili flakes: Add the garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
  6. Deglaze with wine: Pour in the white wine and simmer until reduced by about half, scraping up any browned bits from the pan, about 2–3 minutes.
  7. Build the sauce: Add the chicken broth, lemon zest and juice, and capers. Simmer for 2–3 minutes to let the flavors come together.
  8. Finish the sauce: Reduce heat to low and swirl in the remaining butter until melted and glossy.
  9. Toss the pasta: Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce.
  10. Combine and serve: Stir in most of the parsley, reserving a little for garnish. Divide pasta among plates, top with the seared scallops, and sprinkle with your chosen breadcrumb topping (see notes) and remaining parsley.

Notes

Dry the scallops very thoroughly before searing — excess moisture prevents a good golden crust. Don't overcrowd the pan or they'll steam instead of sear. Reserve pasta water when draining in case the sauce needs loosening.

Optional breadcrumb toppings (choose one):

Garlic Parmesan Breadcrumbs: Toast 1/2 cup panko in 1 tbsp olive oil or butter over medium heat until golden, about 3 minutes. Add 1 minced garlic clove in the last 30 seconds. Off heat, stir in 2 tbsp grated Parmesan and a pinch of salt while still warm.

Fish Sauce Breadcrumbs: Toast 1/2 cup panko in 1 tbsp olive oil over medium heat, stirring frequently, 2–3 minutes until just starting to turn golden. Drizzle in 1 tsp fish sauce (plus 1 minced garlic clove if desired) and continue toasting 1–2 more minutes, stirring constantly, until deeply golden and fragrant.

Either topping is sprinkled over the finished pasta just before serving.

More Saalf Life recipes:

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