Patagonia Scallops with Lemon Garlic Pasta
This Patagonia scallops pasta is a light and flavorful seafood dish that comes together in under 30 minutes. Sweet, tender scallops are seared until lightly golden, then tossed with spaghetti, garlic, olive oil, and fresh lemon juice. A sprinkle of parsley and chili flakes adds freshness and gentle heat, creating a simple yet refined pasta. This dish is a wonderful option when you want something special while still keeping the fast. The combination of delicate scallops, bright lemon, and garlic creates a satisfying meal that feels both nourishing and celebratory.
- 6 oz spaghetti
- 8 –10 oz Patagonia scallops
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- ¼ tsp red pepper flakes (adjust to taste)
- 2 tbsp fresh parsley, finely chopped
- Salt and black pepper, to taste
- ¼ cup reserved pasta water
- Optional: squeeze of lemon juice
- 1 Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
- 2
Sear the scallops
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Patagonia scallops in a single layer and sear for about 2–3 minutes until lightly golden.
- 3
Add garlicReduce heat to medium. Add the chopped garlic and cook for about 30 seconds until fragrant.
- 4
Add lemon and seasoning
Stir in the red pepper flakes, lemon zest, and half of the parsley. Season with salt and black pepper.
- 5
Toss with pasta
Add the drained spaghetti to the skillet along with about ¼ cup of the reserved pasta water and the lemon juice. Toss everything together until the pasta is evenly coated and the scallops are distributed throughout.
- 6
Finish and serve
Drizzle with the remaining olive oil and sprinkle with the remaining parsley. Serve immediately.
NoteRecipe Tips
- Pat scallops dry before cooking so they sear properly.
- Lemon zest adds fragrance while lemon juice brightens the sauce.
- Use pasta water to create a silky sauce that coats the noodles.
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