I absolutely love scallops, and this recipe is one of my go-to dishes whenever I want to have them. The scallops paired with a rich garlic butter sauce make for a dinner that’s simple and indulgent.
This recipe brings together my favourite flavours in a way that’s quick to prepare and perfect for any occasion.
To start, you’ll cook tagliatelle until it’s al dente. While the pasta is cooking, you’ll prepare the scallops. Searing them in a hot skillet with a bit of butter creates a golden crust and a tender, juicy centre. Once the scallops are done, they get a quick rest in the pasta bowl while you make a simple garlic butter sauce in the same skillet.
The sauce is made by sautéing garlic in butter, then adding a splash of dry white wine to lift the flavours and create a rich, glossy coating. The final touch is fresh parsley and a bit more butter to round off the sauce and bring everything together.
When you combine the pasta, scallops, and sauce, the result is a balanced dish with a lovely mix of flavours and textures. The sweetness of the scallops pairs really well with the savoury butter sauce and the bright lemon zest.
This recipe is quick, taking about 30 minutes from start to finish, and is perfect for anyone who likes a simple meal with a classic touch. I hope you enjoy.
Scallops with Garlic Butter Tagliatelle
Ingredients
- 150g dried tagliatelle
- 4 tablespoons unsalted butter
- 8 fresh scallops, patted dry
- 2 garlic cloves, peeled and chopped
- 100ml dry white wine
- Fresh parsley, chopped (to taste)
- Fresh lemon zest (to taste)
- Salt and pepper (to taste)
- Handful of rocket (to garnish)
Directions
- Bring a large pot of water to a boil over high heat. Salt the water generously once it has come to a boil.
- Cook the tagliatelle according to the package instructions. Drain and set aside in a large bowl.
- Melt 3 tablespoons of butter in a large non-stick skillet over medium-high heat.
- Sauté the scallops for 2-3 minutes, stirring occasionally, until they are just firm. Remove the scallops with a slotted spoon and place them in the bowl with the pasta.
- Add the garlic to the skillet and sauté for 1 minute. Pour the white wine over the garlic.
- Season with salt and pepper, bring the sauce to a simmer, and allow it to reduce slightly for 5-6 minutes.
- Stir in the parsley and the remaining butter, and stir until the sauce thickens.
- Pour the sauce over the scallops and pasta. Toss to coat. Top with lemon zest and serve. I also like to stir in a handful of rocket leaves for an extra peppery kick.
