Lemon Garlic Butter Scallops over Fusilli
This Lemon Garlic Butter Scallops over Fusilli is SO EASY! Tender scallops meet bright lemon and rich garlic butter tossed with perfectly cooked fusilli pasta.
Servings: 4 servings
Ingredients
- 1 pound dry sea scallops fresh, firm, without a strong fishy odor
- 8 ounces fusilli pasta corkscrew shape
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 lemon zested and juiced
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about ½ cup of the pasta water to adjust the sauce later. Set the pasta aside while you prepare the scallops.
- Pat your sea scallops dry with paper towels. Removing excess moisture is crucial because it helps the scallops develop a beautiful golden crust when seared. Season both sides evenly with salt and pepper.
- Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once melted and hot, add the scallops in a single layer, being careful not to overcrowd the pan. Sear each side for about 2-3 minutes until golden brown and caramelized. Remove the scallops from the pan and set aside.
- In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic until fragrant, about 1 minute—don’t let it burn! Add the lemon zest and juice, stirring to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Return the cooked fusilli to the skillet, tossing it in the lemon garlic butter sauce until well coated. Gently fold in the seared scallops and sprinkle with chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve the Lemon Garlic Butter Scallops over Fusilli immediately while warm. For an added touch, pair this dish with Easy Garlic Bread to soak up every last bit of that luscious sauce.
Equipment
- Large Pot
- Large Skillet
- Colander
- Zester and juicer
- Wooden spoon or spatula
- Measuring Spoons
Notes
- Pat scallops dry thoroughly to ensure a perfect sear and avoid steaming.
- Use reserved pasta water to adjust sauce consistency for a silky finish.
- Try swapping fusilli with linguine or spaghetti for different pasta textures.
- Add crushed red pepper flakes for a subtle spicy kick.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid overcooking scallops.