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Scallops with Garlic Butter Tagliatelle

Perfectly seared scallops served over fresh tagliatelle with a rich garlic butter and white wine sauce, finished with parsley and lemon zest for a simple yet elegant meal.

4.6 (14 reviews)
By Ricky Robinson Updated August 6, 2024

Scallops are one of those ingredients that turn a simple meal into something special. This recipe pairs them with tagliatelle and a garlic butter sauce that brings out their natural sweetness without overpowering the delicate flavour.

The key to perfect scallops is a hot pan and patience. Let them sear undisturbed to develop that golden crust.

The dish comes together quickly, making it ideal for a weeknight dinner when you want something that feels a bit more elevated. You cook the pasta first, then sear the scallops in butter until they develop a golden crust and stay tender in the centre. The same pan is then used to create a simple sauce with garlic, white wine, and fresh parsley.

Scallops with Garlic Butter Tagliatelle recipe image
Scallops with Garlic Butter Tagliatelle

The garlic cooks gently in the butter, releasing its flavour before the white wine goes in to lift everything and create a light, glossy sauce. A final addition of butter rounds it off and brings the sauce together beautifully. When you toss the pasta and scallops with the sauce, the tagliatelle picks up all those lovely flavours whilst the scallops stay sweet and tender.

A touch of fresh lemon zest at the end adds brightness that balances the richness of the butter. If you fancy, a handful of rocket stirred through just before serving adds a peppery bite that works really well with the sweetness of the scallops. The whole thing takes about thirty minutes from start to finish, so it is quick enough for a regular weeknight but impressive enough if you have got someone round for dinner.

Scallops with Garlic Butter Tagliatelle

Garlic Scallops Tagliatelle
Total Time 30 min
Servings 2 servings
Calories 520 cal
Protein 28g

Ingredients

Equipment Needed

  • Large Non-stick Skillet
  • Large Pot
  • Large Bowl
  • Slotted Spoon

Instructions

  1. 1
    Bring a large pot of water to a boil over high heat. Salt the water generously once it has come to a boil.
  2. 2
    Cook the tagliatelle according to the package instructions. Drain and set aside in a large bowl.
  3. 3
    Melt 3 tablespoons of butter in a large non-stick skillet over medium-high heat.
  4. 4
    Sauté the scallops for 2-3 minutes, stirring occasionally, until they are just firm. Remove the scallops with a slotted spoon and place them in the bowl with the pasta.
  5. 5
    Add the garlic to the skillet and sauté for 1 minute. Pour the white wine over the garlic.
  6. 6
    Season with salt and pepper, bring the sauce to a simmer, and allow it to reduce slightly for 5-6 minutes.
  7. 7
    Stir in the parsley and the remaining butter, and stir until the sauce thickens.
  8. 8
    Pour the sauce over the scallops and pasta. Toss to coat. Top with lemon zest and serve. I also like to stir in a handful of rocket leaves for an extra peppery kick.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Best enjoyed immediately whilst the scallops are tender. Leftovers can be refrigerated for up to 1 day, though the scallops may become firmer when reheated.

Plate it up

Serving Suggestions

Serve with a crisp green salad and a glass of chilled white wine. Garnish with extra parsley and a wedge of lemon on the side.

Rate & Review

4.6 • 14 reviews

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