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# Healthy Eating Recipes: Lemon and Garlic Pasta With Pan-Seared Scallops
- URL: https://www.foodconsumer.org/lemon_and_garlic_pasta_with_pan-seared_scallops_0220110554/
- Published: 2011-02-21T19:19:00.000Z
- Updated: 2026-09-22T15:54:50.000Z
- Description: Sea scallops seared about four minutes a side, tossed with very thin spaghetti, lemon zest and juice, garlic, olive oil and shredded parmesan. Ten minutes prep and ten to cook, four servings at 376 calories, 28g protein and 429mg sodium each.
- Author: Food Consumer
- Tags: Pasta Main Dish, Recipes & Dining, #vivvo-import

For a delicious and quick meal, this pasta and scallops dish will hit the spot

Recipe Source: Deliciously Healthy Dinners

Prep time Cook time Yields Serving Size

10 minutes 10 minutes 4 servings 4 scallops, 1 C pasta

Ingredients

1 large lemon, grated for zest (and freshly squeezed for 2 Tbsp lemon juice)

1 Tbsp garlic, minced or pressed (about 2–3 cloves)

2 Tbsp olive oil, divided into two 1-Tbsp portions

16 large sea scallops (about 1 lb)

1/4 tsp salt

1/8 tsp ground black pepper

8 oz very thin spaghetti (vermicelli or angel hair)

2 Tbsp shredded parmesan cheese

Nutrition Facts 

Calories 376

Total fat 9 g

Saturated fat 2 g

Cholesterol 48 mg

Sodium 429 mg

Total fiber 2 g

Protein 28 g

Carbohydrates 43 g

Potassium 426 mg

Directions

1, In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 5).

2, While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan. Cut the lemon in half and squeeze the juice into the pan and remove pits. Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan. Stir to blend well. Place on stovetop on low heat.

3, Heat a large nonstick pan or grill pan on high temperature until very hot. Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil. Toss to coat well.

4, Place the scallops in the hot pan. Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).

5, After turning the scallops to the second side, drop the pasta into the boiling water. Set temperature on medium, and cook for 2 minutes or the shortest recommended time according to package directions.

6, When the pasta is done, set aside 1/2 cup of the cooking water. Drain the pasta. Return drained pasta to the pot, and toss with the warm olive oil mixture and the 1/2 cup reserved pasta water.

7, Divide the pasta equally among four plates (about 1 cup per plate). Top each with four scallops.

8, Garnish each dish with 1/2 tablespoon of shredded parmesan cheese. Serve immediately. 

Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts.

Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.