Quick Patagonian Scallops Recipe For Seafood Lovers
This Patagonian Scallops Recipe pairs tender scallops with spaghetti tossed in a light lemon garlic sauce. A sprinkle of parmesan, fresh basil, and parsley ties everything together for a meal that feels both simple and special.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Patagonian scallops (North seafood or sea scallops work too)
- 8 oz spaghetti (or any pasta you prefer)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 cup white wine (optional, can sub with chicken broth)
- Juice of 1 fresh lemon
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1/3 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
Instructions
- 1
Pat the Patagonian scallops dry with a paper towel. Season both sides with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the scallops in a single layer without overcrowding. Cook for about 1–2 minutes per side until golden and slightly caramelized. Remove and set aside.
- 3
In the same pan, add 1 tbsp olive oil and garlic. Cook until fragrant (about 30 seconds). Deglaze with white wine (or broth). Let it reduce slightly. Stir in lemon juice, red pepper flakes, and a splash of reserved pasta water.
- 4
Add cooked spaghetti to the skillet. Toss well so the pasta absorbs the sauce. Return scallops to the pan, gently mixing them in.
- 5
Sprinkle parmesan, parsley, and basil on top. Toss lightly before serving.