Lemon Garlic Scallop Pasta: A Quick & Elegant Dairy-Free Dinner
Craving an elegant and delicious dinner without spending hours in the kitchen? Look no further than this savory Lemon Garlic Scallop Pasta! Ready in just 30 minutes, this dairy-free recipe features perfectly pan-seared scallops and is guaranteed to impress your family and dinner guests.
Seafood and pasta: a match made in culinary heaven! The incredible pairing of textures and flavor possibilities makes them two of my absolute favorite foods.
Before embracing a mostly dairy-free lifestyle, I couldn’t resist indulging in creamy seafood pasta whenever it was on the menu. And when dining out, I always loved ordering dishes I wouldn’t typically prepare at home, which for a long time, meant scallops.
Why This Scallop Pasta Recipe Is Special
- Easy to make at home: You’ll be amazed at how simple it is to create your own restaurant-quality pan-seared scallop dinner. This lemon garlic scallop pasta comes together in under 30 minutes – fancy and fast!
- Luxurious and affordable: While scallops may be pricier than shrimp or crab, they’re still more budget-friendly than lobster. Plus, preparing this meal at home saves you a significant amount compared to ordering it at a restaurant!
- Dairy-free indulgence: Coconut milk provides a smooth, velvety texture without any dairy, making this scallop pasta recipe accessible to everyone.
Key Ingredients for Lemon Garlic Scallop Pasta
- Olive oil: Essential for searing the scallops and building the base of the sauce.
- Scallops: Use fresh or frozen scallops, ensuring they are fully thawed and thoroughly dried before searing. Patting them dry is crucial for achieving that perfect golden crust.
- Vegan butter: Adds richness and depth to the sauce.
- Garlic: This recipe features plenty of garlic (4 cloves!), but feel free to adjust the amount to your liking.
- Dry white wine: Introduces a bright acidity that complements the seafood.
- Coconut milk: Creates a smooth, creamy texture without any dairy. Full fat coconut milk is best for this recipe.
- Lemon juice: Enhances the dish with its zesty flavor. Consider adding grated lemon zest for an extra burst of lemon.
- Fresh parsley: A vibrant garnish that adds a pop of freshness.
- Kosher salt and black pepper: Seasoning is key!
- Pasta: Linguine or fettuccine are ideal, but any pasta shape you enjoy will work well.
Step-by-Step Instructions for Perfect Scallop Pasta
Here’s how to make this delicious Lemon Garlic Scallop Pasta. (For complete instructions, see the recipe card below.)
- Cook the pasta: Start by cooking your pasta of choice according to package directions until al dente. Remember to salt the pasta water! This is important for infusing flavor into the pasta itself.
- Prepare the scallops: The secret to perfectly pan-seared scallops is to pat them completely dry with paper towels before searing. Removing excess moisture ensures even cooking and that beautiful golden crust on each side. Don’t skip this step!
- Sear the scallops: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Place the scallops in the skillet, ensuring they aren’t overcrowded. Sear for 2-3 minutes on each side, until golden brown and cooked through. Set aside on a plate to rest while you prepare the sauce. Overcrowding the pan will steam the scallops, preventing that perfect sear.
- Make the sauce: Add vegan butter to the same pan and scrape up any browned bits from the bottom – this adds incredible flavor to the sauce! Cook the garlic for 1-2 minutes until fragrant, then deglaze the pan with dry white wine. Let the wine reduce slightly before adding the coconut milk.
- Add the coconut milk and lemon: Continue to cook the sauce until it has thickened to your desired consistency. Stir in the lemon juice. Taste and adjust seasoning as needed.
- Combine and serve: Return the seared scallops to the pan with the sauce. Add the cooked pasta and a splash of pasta water (this helps the sauce cling to the pasta for a more velvety texture). Toss everything together until well combined.
- Garnish and enjoy: Garnish with fresh parsley and serve immediately.
There you have it: a gorgeous, elegant, and super-fancy weeknight dinner that takes 30 minutes or less to prepare, without ever having to get dressed up to go out!
Frequently Asked Questions About Scallop Pasta
First, make sure you dry them completely on paper towels before searing. This will ensure they cook evenly and give you that nice golden crust on the outside. Then simply heat a pan (I recommend using a cast iron skillet) with olive oil, searing each side for 2-3 minutes.
Essential Tools for Making Scallop Pasta
Here’s what you’ll need to make this seared scallops with pasta dish:
- Cast-iron skillet or stainless steel skillet: A cast iron skillet is ideal for achieving a perfect sear on the scallops, but stainless steel also works.
- Wooden spoon: Use a wooden spoon to deglaze the skillet without scratching the surface.
- Paper Towels: Absolutely necessary to dry the scallops before searing!
Wine Pairings for Scallops and Pasta
As you might expect, a bright, lively white wine pairs beautifully with any seafood pasta dinner. With this pan-seared scallops and pasta recipe, enjoy it with a light, fruity Riesling to bring out the briny scallops and creamy sauce. You could even go bold with a Müller-Thurgau, a white wine that will stand up to heartier pasta dishes like this one.
My Picks:
- 2016 Ridgecrest Riesling by Chehalem Wines
- 2017 Sokol Blosser Müller-Thurgau
More Delicious Seafood Recipes
- Grilled Bacon-Wrapped Sea Scallops
- Air Fryer Lobster Tail
- Grilled Salmon with Lemon and Herbs
- Easy Shrimp Tacos
Seared Scallops with Pasta and Creamy Lemon Garlic Sauce
Ingredients
- 2 tbsp olive oil
- 1 lb scallops
- 2 tbsp unsalted vegan butter
- 1.5 tbsp minced garlic (about 4 garlic cloves)
- 1/4 cup dry white wine
- 1 can (14.5 oz) coconut milk
- 1 tbsp lemon juice
- 1/4 cup finely chopped parsley
- kosher salt and pepper to taste
- 1 pound of your favorite pasta
Instructions
- Heat olive oil in a large skillet over medium-high heat. Once the oil starts sizzling a little, add the scallops in a single layer.
- Season scallops with salt and pepper on each side and sear for 2-3 minutes per side. When scallops have a golden brown crust and are cooked, remove from heat and set aside on a plate.
- Bring the heat down to low-medium. Add the vegan butter and scrape brown bits off the bottom of the pan. Add the garlic and, stirring constantly, sauté until softened, just for 1-2 minutes.
- Add wine and cook for about 2 minutes. Bring heat up to medium, add the coconut milk, and bring to a low boil and simmer until the sauce has thickened slightly, about 3-5 minutes.
- Add lemon juice, and stir. For more lemon flavor, you can grate in lemon zest. Return scallops to the pan, turn off the heat and stir in the cooked pasta with a little pasta water. Sprinkle with parsley.
- Serve immediately.
Nutrition
Enjoy this delicious and easy Lemon Garlic Scallop Pasta! Don’t forget to share your creations on social media and tag us! Bon appétit!