Garlic Butter Scallops over Fusilli
This Garlic Butter Scallops over Fusilli is SO EASY! Tender scallops seared in garlic butter sauce served atop perfectly cooked fusilli pasta for a quick, elegant meal.
Servings: 4 servings
Ingredients
- 1 pound sea scallops patted dry
- 8 ounces fusilli pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente, about 9-11 minutes. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
Prep the Scallops
- While the pasta cooks, pat the sea scallops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
Sear the Scallops
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer, leaving space between each one. Sear without moving for about 2-3 minutes on the first side until a golden crust forms. Flip and cook for another 1-2 minutes until opaque and just cooked through. Remove scallops from the pan and set aside.
Make the Garlic Butter Sauce
- Reduce the heat to medium, add the butter to the same skillet. Once melted, stir in the minced garlic. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic. Add the lemon juice and stir to combine.
Combine Pasta and Sauce
- Add the cooked fusilli back into the skillet with the garlic butter sauce. Toss to coat the pasta evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Serve
- Plate the garlic butter-coated fusilli and top with the seared scallops. Sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Season with extra salt and pepper if needed. Serve immediately for best flavor and texture.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Silicone spatula
- Measuring Spoons
- Tongs
- Slotted Spoon
Notes
- Do not overcrowd the pan when searing scallops to ensure a golden crust.
- Pat scallops dry before cooking to prevent steaming and achieve better sear.
- Avoid burning garlic by adding it after butter melts and keeping heat medium.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to preserve texture.
- Substitute pasta shapes or use vegan butter for variations.