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Creamy Lemon Garlic Pasta with Scallops
40 minServes 2Nutri-Score C€€€
C
40 min
40 minCreamy Lemon Garlic Pasta with Scallops
what you need
Ingredients
scallops (patted dry)Fish300 g
saltSpices3 g
black pepper (ground)Spices2 g
Old Bay seasoningSpices6 g
butter (divided)Dairy60 g
garlic (minced)Produce3 pieces
shallot (finely chopped)Produce1 piece
onion (chopped)Produce1 piece
lemon zest (zested)Produce1 piece- dried oreganoSpices2 g
heavy creamDairy240 ml
parmesan (grated)Dairy80 g
pasta (cooked)Grains200 g
avocado oilPantry15 ml- fresh herbs (chopped)Produce10 g
spinachProduce100 g- breadcrumbsBakery30 g
per serving
Nutrition
959kcal
- Carbs
- 83 g
- Proteins
- 39 g
- Fat
- 53 g
what you’ll use
Tools
Frying pan
Stockpot- Stovetop
step by step
Method
- Step 1
Season the scallops
- Pat the scallops dry with paper towels.
- Season with salt, pepper and Old Bay seasoning.
- Step 2
Make the creamy lemon garlic sauce
- Melt butter in a pan, then add garlic, shallot, onion, lemon zest and dried oregano.
- Pour in the heavy cream and let it simmer down.
- Stir in parmesan cheese and more Old Bay seasoning.
- Step 3
Combine sauce and pasta
- Add the sauce to the pot with the cooked pasta and toss to coat.
- Step 4
Sear the scallops
- Melt more butter in a pan and add avocado oil.
- Place the scallops in seasoned side down and add more seasonings and fresh herbs on top.
- Cook about 2 and 1/2 minutes on each side until well seared.
- Step 5
Finish the pasta
- Return the pasta to the same pot, add spinach and parmesan cheese and toss until the spinach wilts.
- Step 6
Serve
- Plate the pasta with the seared scallops and top with breadcrumbs.