Callop Spaghetti in Creamy Lemon Garlic Sauce Recipe
This elegant halal scallop spaghetti in creamy lemon garlic sauce is a quick and sophisticated seafood dinner. Sweet, tender scallops are seared to golden perfection and served over spaghetti coated in a rich, bright sauce made with seafood broth, heavy cream, Parmesan cheese, garlic, capers, and fresh lemon juice. This dish blends comforting creamy textures with vibrant citrus notes, making it perfect for a weeknight meal or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood, Italian-inspired
- Diet: Halal
Ingredients
For the Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup seafood broth or fish stock
- 1 cup heavy cream
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons capers, drained
- 1 teaspoon freshly squeezed lemon juice
- Salt, to taste
For the Pasta and Scallops
- 8 ounces spaghetti
- 1 pound medium scallops (about 12–14 scallops), thawed completely if frozen
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Freshly ground black pepper, to taste
Instructions
- Prepare the pasta: Cook the spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water in case you need to loosen the sauce later.
- Season the scallops: Pat the scallops dry with paper towels. Season both sides with salt (1/4 teaspoon) and freshly ground black pepper to taste to ensure they sear nicely.
- Sear the scallops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the scallops without crowding the pan. Sear each side for about 2 minutes until they develop a golden crust and are opaque in the center. Remove from the pan and keep warm.
- Make the creamy lemon garlic sauce: In the same skillet, reduce heat to medium and add 1 tablespoon butter and 1 tablespoon olive oil. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Pour in 1 cup seafood broth and bring to a simmer, scraping up any browned bits for flavor. Stir in 1 cup heavy cream and simmer gently until the sauce thickens slightly, about 3–4 minutes.
- Add flavors to the sauce: Stir in 1/4 cup shredded Parmesan cheese until melted and smooth. Mix in 2 tablespoons drained capers and 1 teaspoon freshly squeezed lemon juice. Taste and adjust seasoning with salt as needed.
- Toss the pasta with the sauce: Add the cooked spaghetti to the skillet with the sauce, gently tossing to coat all strands evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Combine and serve: Plate the sauced spaghetti and top with the seared scallops. Garnish with additional black pepper or lemon zest if desired and serve immediately for a comforting yet elegant meal.
Notes
- Patting the scallops dry before searing helps achieve a golden crust.
- Seafood broth can be substituted with low-sodium fish stock or clam juice if unavailable.
- Reserve pasta water to adjust sauce consistency as needed.
- For a lighter alternative, substitute heavy cream with half-and-half, though the sauce will be less rich.
- This dish pairs beautifully with a simple green salad or steamed asparagus.
