Easy Scallop Pasta

this Easy Scallop Pasta It’s an elegant yet simple family dinner that will impress everyone with this dish! This recipe features your choice of pasta topped with pan-seared scallops and bacon, tossed in a light lemon sauce.

Easy Pan-Seared Scallops with Noodles

This easy scallop pasta is one of my favorite meals to make!While it embodies plenty of summery flavor from lemon and basil, it also Brings the comfort needed for winter meals, so seriously, this dish is perfect year-round.

I mean, what's better than a plate of noodles with seared scallops, diced bacon, lemon curd, and fresh basil?

This dinner is elegant enough to entertain dinner guests, but simple enough that you can whip up on any given weeknight.

It's gluten-free, paleo, whole30 friendly, and totally delicious. If you're not careful, you'll be making this recipe every week! (But is it really that bad?)

Ingredients for Scallop Pasta

• bacon – You will need four pieces of bacon, diced. And save the bacon fat…
• scallop – Look for large, dry scallops for the best flavor and texture. Dried sea scallops are larger, firmer and have a better texture when pan-fried.
• olive oil – All you need is a little olive oil to sauté the garlic and onions.
• Aromatic hydrocarbons – Sauteed garlic and onions create a delicious flavor base for the sauce.
• stock – Chicken, seafood or vegetable soup will work.
• lemon juice – Fresh lemon juice makes the sauce extra fresh.
• spices – We keep it simple with a combination of salt, pepper, and red pepper flakes.
• Noodle – Serve scallops and sauce with your choice of spiralized zucchini or squash, spaghetti squash, or your favorite gluten-free pasta.
• basil – A sprinkle of fresh basil is the perfect garnish and the best way to round out the flavor.

Variety

• Use any noodles you like! I use my favorite gluten-free pasta or light vegetable noodles like zucchini or squash noodles or spaghetti squash to keep the meal gluten-free. However, you can serve the seared scallops and sauce over any pasta of your choice!
• Make it cheesy. Sprinkle on some freshly grated Parmesan cheese to add a cheesy flavor to your scallops and pasta.
• Add additional vegetables. Spinach, broccoli, and grape tomatoes are all great additions to this pasta dish!

How to Make Pan-Seared Scallops and Pasta

This scallop pasta couldn’t be simpler! Here's a quick breakdown of the recipe:

1. Cook the scallops and bacon: First, pat your sea scallops dry (important for a good sear!), season generously with salt and pepper, and set aside. In a large skillet, fry bacon until crispy, then remove from pan and drain off all but one tablespoon of bacon grease. Add seasoned scallops to the same skillet and cook for 3 minutes on each side. Remove from pan and set aside.
2. Make the sauce: Add the stock to the pot along with the lemon juice, salt, pepper and red pepper flakes. Bring to a boil, reduce heat, and cook until slightly thickened.
3. Merge and serve: Add precooked gluten-free noodles or vegetable noodles of your choice to the sauce, cook for a few minutes, then add the scallops and bacon. Mix well, garnish with fresh basil, and serve.

What’s the secret to perfect scallops?

Here are some things you can do to ensure you get the best texture and flavor from your scallops:

• Pat them dry. Too much moisture will affect the crispy texture. For best results, pat scallops dry with paper towels before seasoning/cooking.
• Season before cooking. Coat the scallops with salt and pepper before frying them to allow the flavors to penetrate into the meat.
• Fry over high heat. High heat is the key to a perfect sear! Lower heat produces a moister, softer texture.

Is it better to cook scallops in cream or oil?

While you can pan-sear the scallops in butter or oil, I love using oil in this recipe – especially leftover bacon grease!

Once the bacon is cooked, you'll discard all but one tablespoon of the fat and use it to sear the scallops. This adds tons of flavor and gives the scallops a perfectly crispy exterior.

How to cook scallops so they are less rubbery?

If your scallops come out rubbery, it probably means they are overcooked!

Scallops need about 3 minutes per side to cook perfectly. Once they are seared, be sure to remove them from the pan immediately to avoid overcooking them!

What to pair with scallops?

A fresh and elegant meal like this deserves a delicious pairing! Here are some of my favorite side dishes to enjoy with scallop pasta:

How to store

This scallop pasta is best eaten right away! If you do have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days.

To reheat, simply heat on the stove over low heat, drizzling with broth to moisten if desired.

More Seafood Recipes You'll Love

• 4 pieces bacon dice
• 1 pound. fresh scallops
• 1 spoon olive oil
• 3 clove garlic minced
• 1/2 onion finely dice
• 1/2 cup Chicken or seafood soup
• 1 spoon lemon juice
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper More flavors
• pinch red pepper flakes
• 4 cup Cooked gluten-free pasta or vegetable noodles (spaghetti squash, spiralized zucchini, or zucchini)
• 1 cup chopped fresh basil

• Season scallops with salt and pepper and set aside.

• Heat a large skillet over medium-high heat and fry bacon until crispy. Remove bacon and set aside to drain. Drain all but 1 tablespoon of fat.

• Add scallops and cook for 3 minutes on each side. When done, remove from pan.

• Heat the oil in an empty frying pan and add the garlic and onion. Cook for about 5-7 minutes, until starting to soften.

• Add stock, lemon juice, salt, pepper and red pepper flakes to the pot. Bring to a boil, then reduce heat. Simmer for 5 minutes, until the broth thickens slightly and the flavors meld together. Add the vegetable noodles and cook for 2-3 minutes. Add the scallops and bacon, stir well and cook until heated through.

• Add basil, taste and adjust seasoning.

• Serve hot. This scallop pasta is best eaten right away! If you do have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days. To reheat, simply heat on the stove over low heat, drizzling with broth to moisten if desired.

• Variety:
  • Use any noodles you like! I use my favorite gluten-free pasta or light vegetable noodles like zucchini or squash noodles or spaghetti squash to keep the meal gluten-free. However, you can serve the seared scallops and sauce over any pasta of your choice!
  • Add additional vegetables. Spinach, broccoli, and grape tomatoes are all great additions to this pasta dish!
  • Make it cheesy. Sprinkle on some freshly grated Parmesan cheese to add a cheesy flavor to your scallops and pasta.
  • Tip 1: If you try to move a scallop and it doesn't move, it's not ready to flip.
  • Tip 2: If it moves easily, the crust is formed and can be flipped over.
  • Either fresh or frozen! If you can find fresh scallops, that's great. If not, freezing works well. You need to defrost them first.
  • Forgot to defrost in advance? Don't worry. You can defrost them quickly and easily. Place the frozen scallops in a ziplock bag and place the ziplock bag in a bowl of cold water. Let them sit for 20-30 minutes, then rinse and pat dry before cooking.

Calories: Chapter 568kilocaloriescarbohydrate: 19.4Gprotein: 55.1Gfat: 29.8GSaturated fat: 12.9Gcholesterol: 147milligramssodium: 1289milligramsfiber: 3.4Gsugar: 8.4G