Pan Seared Scallops With Lemon Caper Pasta Recipe

Cooking Directions

• STEP 1.Start by cooking the pasta according to package instructions. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet.
• STEP 3.Cook the scallops for 2-3 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
• STEP 4.In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.
• STEP 5.Add lemon juice, capers, and chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes.
• STEP 6.Add the cooked pasta to the skillet and toss to coat it in the sauce. Cook for an additional 2 minutes to heat through.
• STEP 7.Serve the lemon caper pasta topped with the pan-seared scallops. Garnish with fresh parsley and lemon zest, if desired.

Cooking Tips

• Make sure to pat the scallops dry before cooking to ensure a crispy sear.
• Do not overcrowd the skillet when cooking the scallops, as this can prevent them from browning properly.
• For extra flavor, you can add a splash of white wine to the skillet when cooking the garlic.

Storage and Serving

• This dish is best served immediately while the scallops are still hot and crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the pasta in a skillet over low heat, being careful not to overcook the scallops.