Lemon Spring Pasta with Perfectly Seared Scallops

Lemon Scallops Recipe

Nothing invokes the freshness of Spring like a good lemon spring pasta. Filled with a bright citrus flavor and the addition of asparagus (the staple of Spring cooking), this pasta dish makes a perfect special dinner for two.

Making sure you prepare the scallops is the most important part of this dish. It ensures that you cook the scallops properly to get that perfect sear on them. Patting them completely dry, seasoning, and cooking at the right heat makes all the difference in the world.

Our pro-tip, however, is to make the pasta portion of this dish first. Since the scallops cook (prep included) in under 10 minutes, you can save the scallops for last. You want your pasta ready to serve. And as this pasta dish uses cappellini pasta (or angel hair), the noodle cook so quickly. Really, this is one of the fastest dinner you can make for how fancy it is.

After you’ve made the super easy pasta, just follow our easy steps to scallop perfection.

Seared Scallops

Clean, prep, and season.

Heat the pan to the right temperature and use some fantastic kitchen tools to place and flip. The Silicone Tipped Tongs and the Stainless Mini Flexible Spatulas are two multi-functional tools that are perfect for cooking scallops.

How to make scallops

Once your scallops are cooked, place them on top of your lovingly plated pasta and serve immediately.

If you have a special evening planned with a friend, loved one, or significant other, make this dish. Not only does it look impressive, it also tastes like it came straight from a restaurant. And you don’t even have to leave the house to enjoy it.



A lemon spring pasta dish for warmer months that's topped with perfectly seared scallops for an added depth of sweetness. 


 Total Time 30 minutes


 Servings 2 people



For the Scallops

  • 1 pound Sea Scallops
  • Salt
  • Fresh ground black pepper
  • 2 tbsp Olive oil
  • 1 tbsp Butter, unsalted

For the Pasta

  • 1/2 pound Thin spaghetti (angel hair or cappellini)
  • Asparagus trimmed and chopped in 2 inch pieces
  • 1/2 cup Chopped fresh herbs basil, tarragon, dill, parsley
  • 2 tbsp Olive oil
  • 2 tbsp Butter unsalted
  • 2 tsp Lemon zest
  • 1 Lemon juiced
  • Salt
  • Fresh ground black pepper
  • 1/2 cup Freshly grated Parmesan cheese



For the Pasta

  1. Make the pasta portion before cooking the scallops. 

  2. Cook spaghetti in large pot of salted water according to package. Drain pasta. 

  3. While spaghetti is cooking, sautee asparagus over medium high heat with butter in large skillet. Add noodles, herbs, olive oil, lemon zest, lemon juice, seasoning, and toss. 

  4. Top with additional parmesan and lemon zest for garnish. 

For the scallops

  1. Prepare and clean the scallops. Defrost completely in the refrigerator. Remove small adductor muscle on the side of scallop by pulling against the grain gently. 

  2. Pat completely dry and season with salt and freshly ground pepper. 

  3. Heat olive oil and butter in large skillet over medium high heat. Add drop of water to test readiness of oil. If water evaporates, it is ready. 

  4. Add scallops to pan, keeping an inch apart. 

  5. Cook scallops for 2 minutes, then flip. Baste scallops with the oil and butter mixture while cooking 2-3 minutes on other side. 

  6. Place on top of lemon Spring noodles. Serve immediately. 


Recipe adapted from Martha Stewart.