Quick Patagonian Scallops Recipe For Seafood Lovers
Learn how to cook Patagonian Scallops Recipe with spaghetti, parmesan, and fresh herbs for a simple, delicious seafood dinner.
Ingredients
- 1 lb Patagonian scallops North seafood or sea scallops work too
- 8 oz spaghetti or any pasta you prefer
- 3 tbsp extra virgin olive oil
- 4 garlic cloves minced
- 1/4 cup white wine optional, can sub with chicken broth
- Juice of 1 fresh lemon
- 1/2 tsp red pepper flakes adjust to taste
- Salt and black pepper to taste
- 1/3 cup grated parmesan cheese
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil chopped
Instructions
Cook The Pasta
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Save 1/2 cup of pasta water before draining.
Prepare The Scallops
- Pat the Patagonian scallops dry with a paper towel. Season both sides with salt and black pepper.
Sear The Scallops
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the scallops in a single layer without overcrowding. Cook for about 1–2 minutes per side until golden and slightly caramelized. Remove and set aside.
Make The Sauce
- In the same pan, add 1 tbsp olive oil and garlic. Cook until fragrant (about 30 seconds).
- Deglaze with white wine (or broth). Let it reduce slightly.
- Stir in lemon juice, red pepper flakes, and a splash of reserved pasta water.
Combine Everything
- Add cooked spaghetti to the skillet. Toss well so the pasta absorbs the sauce.
- Return scallops to the pan, gently mixing them in.
Finish With Toppings
- Sprinkle parmesan, parsley, and basil on top. Toss lightly before serving.