Brown Butter Scallop Pasta

"Brown Butter Scallop Pasta. Pan seared scallops finished with sage browned butter and served over pasta. A restaurant quality meal at home."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

– 4 ounces dry spaghetti – 1 tablespoons avocado oil – 1/2 pound of dry scallops – 6 tablespoons butter – 6 leaves fresh sage – kosher salt – fresh ground pepper – 1/4 cup grated fresh parmesan cheese – Optional: lemon wedges

Yield

prep time

5 MINUTES

total time

2 SERVINGS

Brown Butter Scallop Pasta

20 MINUTES

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1. Make pasta according to the package instructions. Clean scallops and remove side muscle.

Instructions

2. Heat avocado oil in a large frying pan over medium-high heat. Pat the scallops dry and season both sides with salt and pepper.

Instructions

3. When the pasta has 5 minutes left to cook, arrange the scallops in a single layer, well spaced out in the hot pan. Cook 60 - 90 seconds without moving the pan until a golden brown crust has formed.

Instructions

4. Turn the scallops over and cook an additional 60 - 90 seconds. Remove the scallops to a medium sized bowl and keep warm.

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5. Drop the heat to medium and add the butter to the skillet. Constantly but gently move the pan around while the butter melts, sizzles, foams, and browns.

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6. When the foaming subsides add the sage, allowing it to fry for about 30 seconds then add the scallops back to the pan. Spoon browned butter over scallops to coat then remove back to the plate.

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7. Drain pasta then add pasta and parmesan to the skillet with the browned butter sauce, toss to combine completely, and allow to cook a moment more if needed to reduce the sauce.

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8. Arrange pasta on two plates and top each with half of the scallops. Garnish with additional parmesan and a squeeze of lemon if desired.

Instructions

Make it a  date night dinner with Lemon Crème Brûlée!

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Enjoy!

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