Tequila Lime Seared Scallops Pasta

Why you’ll love this recipe:

Don’t wait until you can visit a fancy seafood restaurant to enjoy scallops! Properly seared scallops are velvety soft on the inside and golden crisp on the outside. And I’ll let you in on a little secret, they’re super simple to make!

• Scallops with caramelized sides and soft centers
• Buttery sauce with fresh lime juice & tequila
• Fancy enough for dinner guests, easy enough for a Tuesday

This scallop pasta recipe is ready in less than 30 minutes! With a little bit of guidance and a few no-fail tips, you won’t ever overcook a scallop again!

Key Ingredient Notes:

Pasta and scallops are a killer combination! Here’s a rundown of the key ingredients you’ll need.

• Scallops – For the best results, buy high-quality dry-packed bay scallops (the larger ones!). Avoid wet, shiny scallops that smell fishy or sharp. Fresh scallops should smell briny with a creamy white or pinkish hue. They may be labeled as king or diver scallops.
• Unsalted butter – To sear the scallops and finish the sauce! Unsalted butter allows you to control the amount and quality of the salt. I always use kosher salt for its pure salty flavor and large granules, which make it easier to sprinkle without oversalting.
• Olive oil – Adds a fruity and delicate flavor to the butter. Use high-quality extra virgin olive oil for the best results.
• Lime juice – Always use fresh limes! They’re affordable and a quick squeeze livens up any dish. Bottled lime juice lacks the vibrant punch of fresh limes.
• Tequila – I recommend reposado or blanco tequila, but whatever you have on hand works too!
• Angel hair pasta – The thin strands of angel hair pasta pair perfectly with delicate scallops and a punchy sauce!

How to make this scallop pasta:

1. Cook the pasta

Cook the pasta in the boiling water until it’s al dente according to the package’s directions.

I love angel hair pasta for this dish, but regular spaghetti works just fine too.

3. Sear the scallops

• In a large skillet over medium-high heat, heat olive oil. And add the scallops to the hot skillet in a single layer. Each one should have its own space and not touch another scallop.
• Sear the scallops for about 2 minutes. Don’t fiddle with it during this time and a golden crust will form.
• Use a pair of kitchen tongs to flip the scallops. If the scallop doesn’t release from the pan with a gentle tug, it’s not ready to flip. Cook on the next side for another 2 minutes or so.
• Transfer the seared scallops to a clean plate.

4. Make the tequila lime sauce

• Remove the now-empty skillet from the heat and add the tequila and lime juice.
• Place the skillet back on the burner and turn it on medium heat. Add the garlic and cook until the sauce reduces by half.
• Use a wooden spoon or silicone spatula to scrape up the browned bits on the bottom of the pan.
• Stir in the butter and scallops with its juices. Warm up the scallops and serve over the pasta.

Tips for Success:

• Make sure the skillet is screaming hot before you add the scallops! This’s a crucial step for a proper sear.
• Don’t tug the scallop off the pan, or else you’ll leave a chunk of it stuck to the pan. Scallops will release from the pan without resistance when they’re ready to flip.
• Don’t overcook the scallops! Scallops cook quickly in a hot pan. They only need around 2 minutes per side. Overcooked scallops are chewy, tough, and rubbery!

Storing Tips:

• Store this scallops pasta dish in an airtight container in the refrigerator for up to 2 days.
• Reheat the pasta and scallops in a large skillet over medium heat. Add a little bit of olive oil to the pan first, then stir in the pasta until hot throughout.
• Avoid reheating the scallops in the microwave which can quickly dry them out and make them chewy!

FAQs: