Aglio e Olio with Lemon Butter Scallops. Aglio e Olio is a classic Italian pasta dish translating literally to "garlic & oil." Simple, humble and a true pantry dish. Elegant in it's simplicity, we are elevating it even more by adding a seared scallop with a lemon butter sauce. A beautifully balanced plate that’s both effortless and impressive, making it just as perfect for a weeknight dinner as it is for a special occasion. Traditionally, this pasta is not served with cheese. Purists will tell you, "never!", but you won't hear that from me!
Aglio e Olio
Garlic & Oil. This entire dish lies in the foundation: the garlic infused olive oil. This si the time to use the olive oil that you splurged on. The best olive oil comes in a dark glass bottle, or even better, a fully opaque tin. This is my favorite. Heat good-quality olive oil in a large skillet over medium-low heat, then add the garlic, letting it gently sizzle. Wait until a few pieces and the edges begin to turn golden & immediately remove pan from heat. Do not let it brown! This slow infusion brings out its sweetness while avoiding any bitterness.
The Pasta
Make sure to salt the water generously. There is no added salt in the oil part of the dish, so your seasoning is coming from the pasta itself to really help balance the dish. I do not reserve pasta water for this dish as water & oil repel each other, and the oil itself coats spaghetti incredibly well. Linguine is another pasta that works really well with this dish.
Perfectly Cooked Lemon Butter Scallops
Cooking scallops takes just 3-4 minutes, depending on their size. The goal—aside from ensuring they’re cooked through—is to achieve that deep golden crust that adds both texture and flavor. A great sear enhances the natural sweetness of the scallops and makes all the difference in the final dish.
Prepping the Scallops
Before cooking, check for the side muscle, a small, fibrous piece often attached to the scallop. It’s easy to remove—just peel it off with your fingers *see photo below*. Once prepped, heat a heavy skillet (cast iron or stainless steel works best) over high heat and add oil until it just starts to smoke.
Getting the Perfect Sear
The pan should be very hot, as scallops cook in a short amount of time and need that immediate contact with high heat to develop a good sear.Let them cook undisturbed for about 2 minutes, until a golden-brown crust forms. Flip and continue cooking for 30 seconds to 2 minutes, depending on their size—smaller scallops finish quickly, while larger ones take a little longer. You’ll know they’re done when they’re opaque and firm to the touch but still tender inside.
Making the Lemon Butter Sauce
To finish, remove the pan from the heat and deglaze by adding fresh lemon juice, which lifts all the flavorful browned bits from the skillet. Stir in butter, letting it melt into a silky sauce. Adjust with more lemon or butter to taste, then finish with fresh herbs for brightness. Drizzle this rich, tangy sauce over the scallops before serving, and enjoy a dish that feels just as elegant as it is effortless.
From the Kitchen
Connect with Me
When you make this Aglio e Olio with Lemon Butter Scallops, please let me know your thoughts! Or what kind of occasion would you make this special dish for? Tag me on Instagram @homecooksnotes or comment below to share your thoughts. I'm also videoing how I make everything in my stories!
📖 Recipe
Aglio e Olio with Lemon Butter Scallops
Ingredients
Aglio e Olio
- 8 oz spaghetti
- ¼ cup good extra virgin olive oil
- 1 tbs garlic , (about 4 cloves), sliced thin
- kosher salt
- 2 tbs fresh parsley
- ¼ cup grated parmesan cheese, optional
Lemon Butter Scallops
- .5-1lb scallops, patted dry, side muscle removed
- black pepper
- 2 tbs butter
- juice of one lemon
- optional: red pepper flakes
Instructions
- Prep Scallops: Remove side muscle of scallop if there is one. It is a small piece of tissue on the side you can peel off with your fingers. Pat dry with paper towels. Season well with salt and pepper.
- Make Garlic Infused Oil: In small skillet or sauce pan, add extra virgin olive oil and sliced garlic. Put heat on medium-low & cook garlic, stirring every few minutes. Stop as soon as the garlic starts turning golden and remove oil from heat. Don't forget, It will continue cooking in the oil. You do not want it to brown or burn! The garlic has to stay soft and sweet. Set aside until pasta and scallops are ready.
- Make Pasta: Bring large pot of water to boil. Make sure to season well with salt. There is no other salt in this pasta so your pasta should be seasoned well! Boil pasta according to package. Drain really well. Place back in warm pot and pour garlic and oil sauce over the noodles. Toss to coat. if adding, add parmesan cheese while still warm and then fresh parsley.
- While pasta boils, Sear Scallops: Heat 1tbs of avocado oil in a heavy bottomed skillet (like cast iron or stainless steal) on high. Once oil is very hot, add scallop and sear 1-2 minutes until nice hard sear is formed. Flip scallop and cook until fully opaque and tender. This could take anywhere from 30 seconds to a minute depending on the size of the scallop. A small scallop may only need a few seconds on the second side!
- Make Lemon Butter Sauce: Remove scallops and add lemon juice to hot scallop pan. Use lemon juice to lift everything off the pan by gently stirring with a spoon or spatula (if pan is very hot, remove from heat!). Add butter & basil and toss until silky. Taste and add more butter or lemon juice as needed.
- Serve: Serve pasta with scallops & lemon butter sauce on top or on the side, extra basil, parmesan and red pepper flake.
Really good recipe--clear instructions and great result! (But I did add a little white wine)