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Lemon Scallop Parmesan Pasta

Tender and sweet sautéed scallops are combined with an ultra creamy pasta to create a main dish that is sure to impress! Lemon Scallop Parmesan Pasta is the perfect recipe to impress.

Scallops are a favorite of mine so I knew this one was going to be a winner. The flavors are incredible and it is no surprise when you are combining a cream sauce with lemon zest and Parmesan cheese.

Scallops with Creamy Lemon Parmesan Pasta

Scallops Lemon Parmesan Pasta Notes:

Please take a glance at the notes for more information on the sizing of the scallops. If you do end up using a smaller size scallop, the salute time will have to be reduced. Enjoy!

Scallops with Creamy Lemon Parmesan Pasta

Scallops with Creamy Lemon Parmesan Pasta

Tender and sweet scallops are served with a luxuriously creamy lemon parmesan pasta.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 293 kcal


  • Large Sauté Pan


  • 1.5 pounds sea scallops ('sea scallops' are medium to large size, U-10 or U-12 is a perfect size. See notes)
  • salt and pepper to taste
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 4 garlic cloves minced
  • 1/2 cup chicken broth or stock
  • 1 teaspoon lemon juice
  • zest of 1 lemon
  • 1 cup heavy whipping cream
  • 1 Tablespoon Parmesan shredded
  • Fresh parsley chopped, for garnish


  • Pat the scallops dry with paper towels. If necessary, trim the tough side muscle of the scallop off if it is still attached. (It will look whiter than the rest of the scallop.) Season both sides of the scallops with salt and pepper.
  • Add the butter and olive oil to a large sauté pan of medium-high heat. When the pan is hot, add the scallops, cooking 2-3 minutes per side. The middle of the scallops should be a little translucent. Be careful not to overcook as they can become quite tough if overcooked. Don’t over crowd the pan, so if necessary cook in batches. Try not to move the scallops around in the pan unless flipping them once.
  • Remove the pan from the heat and transfer the scallops to a dish, reserving the cooking liquids. Cover with foil to keep them warm.
  • Prepare your spaghetti and get that boiling while you prepare the pasta sauce.
  • Bring the sauté pan with the cooking liquids back to the stovetop. Add the garlic, chicken broth, and lemon juice to the pan. Bring up to medium heat and let it simmer for 1 minute, while stirring up the brown bits of flavor from the bottom of the pan.
  • Stir in the cream, Parmesan cheese, and lemon zest and let it cook for a few minutes until it thickens to your liking. Add the cooked scallops back to the pan and gently stir to coat. Pour the sauce and scallops over the cooked spaghetti and gently toss to coat. Check the seasoning to see if any salt and pepper are needed. Garnish with fresh chopped parsley. If desired you can add a little extra cheese and lemon zest as garnish as well.


Look for medium to large sized scallops in the U-10 to U-12 range. This labelling means 10 or 12 scallops per pound. If you end up using a smaller size scallop, the sauté time will have to be slightly reduced.
If using frozen scallops, allow them to thaw before sautéing.
Recipe slightly adapted from Salt and Lavender.


Calories: 293kcalCarbohydrates: 6gProtein: 15gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 97mgSodium: 595mgPotassium: 289mgFiber: 1gSugar: 1gVitamin A: 769IUVitamin C: 3mgCalcium: 49mgIron: 1mg
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Recipe slightly adapted from Salt and Lavender.

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