Pan seared scallops are a go-to in my house on many Sunday nights. This dish is very quick and easy to throw together and it packs a flavor punch. I serve them over pasta but you can eat them alone or over a carb of your choice. There is just enough butter to provide a nice sear while keeping the total points value low. If you like scallops, this recipe will become a fast favorite!
Be sure to use the larger sea scallops for this recipe. They are meatier and hold up better over high heat. They also absorb the wonderful garlic flavor that permeates this dish.
Pan Seared Garlic Scallops over Pasta
- 16 ounces uncooked sea scallops
- 1 tsp olive oil
- 2 tbsp fresh parsley
- 2 cloves garlic
- 1 tbsp fresh lemon juice
- 2 tbsp light margarine
- 4 ounces uncooked spaghetti
- Fill spaghetti pot with water and bring to a boil Add pasta to boiling water and cook per package instructions (usually around 9 minutes depending upon desired tenderness)
- Pat scallops dry, seasoning with salt and pepper if you prefer.
- Spray skillet with nonstick cooking spray. Add olive oil on top of that and heat pan. Once heated, add scallops to pan and cook for 2 to 3 minutes. Flip and continue cooking until both sides begin to brown.
- Once cooked, remove scallops from pan. Add margarine, lemon juice, garlic and parsley to the pan until butter melts. Add scallops back to pan and continue to sear until sauce infuses with scallops. Scallops are done when a brown crust forms on the outside of the scallops.
- Remove scallops from pan. Add cooked and drained pasta to the pan, continuously stirring the pasta around to absorb the remaining sauce. Once the pasta is covered with the remaining sauce, portion spaghetti onto two plates and place cooked scallops on top of each. Serve immediately.
- Freestyle - 8 SP
- Beyond the Scale/Smart Points - 10 SP
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