Lemon Caper Pasta and Seared Scallops

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5 from 1 vote

Lemon Caper Pasta and Seared Scallops

Fresh, bright, and lemony sauce with some perfectly seared scallops. Toss with pasta to soak up all that yummy sauce!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: 30 Minutes or Less, Lemon, Pasta, Scallops, Summer

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

1 tablespoon Avocado Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
8 oz Scallops
2 tablespoon Unsalted Butter divided
4 cloves Garlic minced
1/3 cup Dry White Wine use a dry white wine
2 tablespoon Capers
1 Lemon zest and juice; divided
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Italian Seasoning
1/2 cup Chicken Broth
1 teaspoon Dijon Mustard
8 oz Angel Hair Pasta
1/2 cup Fresh Parsley chopped

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. While the water heats, pat the scallops dry and season both sides generously with salt and pepper.
Heat avocado oil in a large skillet over medium-high heat. Sear scallops for 2 to 3 minutes per side. After flipping, add 1 tablespoon of butter and spoon it over the scallops as they finish cooking for another 2 minutes. Transfer scallops to a plate and set aside.
Lower the heat to medium and add minced garlic to the skillet. Sauté for 30 seconds, then pour in the white wine and deglaze the pan, scraping up any brown bits.
Stir in capers, lemon zest, half of the lemon juice, red pepper flakes, Italian seasoning, chicken broth, and Dijon mustard. Let the sauce boil for 8 minutes. While the sauce simmers, cook your pasta in the boiling water until al dente.
Transfer the cooked pasta directly into the sauce along with a splash of pasta water. Add the remaining tablespoon of butter, the rest of the lemon juice, and fresh parsley. Toss to coat and serve with the seared scallops on top.

Video

@carolbeecooks
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♬ Dreamy - Instrumental - Zachary Bynum

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