Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce

of raw scallops sizzling in a hot pan, developing a golden brown crust.

Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce

A luxurious pasta dish featuring perfectly seared scallops, burst cherry tomatoes, wilted spinach, and briny olives tossed in a bright lemon garlic butter sauce.

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Course: Dinner, Main Course

Cuisine: Italian-inspired, Mediterranean

Keyword: Cherry Tomatoes, lemon butter sauce, scallop pasta, seafood pasta, Spinach

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 600kcal

Author: Caoimhe Byrne

Equipment

1 Large pot for pasta
1 Large 12-inch Skillet for searing scallops and sauce

Ingredients

Group: Pasta

12 oz fettuccine or other long pasta

Group: Scallops

1.5 lb scallops thawed if frozen
2 tablespoons cooking oil for searing
salt and freshly ground black pepper for seasoning scallops

Group: Veggies and sauce

5 cloves garlic, minced
10 oz cherry tomatoes red and yellow, halved, divided
5 oz fresh spinach
⅓ cup kalamata olives sliced
¼ cup green olives sliced
2 tablespoons salted butter
½ whole lemon juiced
3 tablespoons capers drained, divided
¼ teaspoon red pepper flakes
fresh thyme for topping
salt and freshly ground black pepper to taste

Instructions

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and set aside. Proceed with the rest of the recipe while the water boils and pasta cooks.
Ensure scallops are thawed and blotted dry with paper towels (it's best if they sit at room temperature for **30 minutes**). Season with salt and pepper.
Heat **2 tablespoons** of cooking oil in a large 12-inch skillet on high heat until shimmering. Add scallops without overcrowding. Sear on one side for **3-4 minutes** until a golden crust forms (don't move them). Flip and cook for **2-3 more minutes**. Remove immediately to a plate to prevent overcooking.
To the same, now empty, skillet add minced garlic, **half** of the cherry tomatoes, and **1 tablespoon** of capers. Cook on medium heat, stirring, for **4 minutes**.
Add fresh spinach, and cook for a couple of minutes until wilted. Add the **remaining half** of the tomatoes and sliced olives.
Add cooked drained pasta and butter to the skillet. Squeeze the juice of **½ lemon** over the pasta and stir. Season with salt and freshly ground black pepper.
Top with the cooked scallops. Sprinkle the **remaining 2 tablespoons** of capers over the dish. Top with fresh thyme, and season with extra black pepper and red pepper flakes.

Notes

Drying the scallops thoroughly before searing is the secret to getting a perfect golden crust. Be careful not to overcrowd the pan, or the scallops will steam instead of sear.

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