Seafood and lemon are a match made in heaven. Scallops are not a budget friendly meal, so I like to stretch them with a tummy filling bow of pasta. The lemon sauce is very simple, but is the perfect accompaniment to these seared scallops, or any seafood you have on hand.


  • 12 fresh scallops removed from their shell

  • olive oil

  • salt

  • 400gm tagliatelle

  • 1 garlic clove, finely chopped

  • 120gm butter

  • ½ cup white wine

  • rind and juice of 2 lemons

  • freshly ground black pepper


  • 1.

    Pat the scallops dry with paper towel. Heat a frypan over medium-high heat and add a splash of olive oil.  Add the scallops and sprinkle with a little salt.  Cook 90 seconds, then turn and cook for another 90 seconds. Remove and set aside.

  • 2.

    Meanwhile bring a large pot of water to the boil, add a good pinch of salt and the tagliatelle. Stir, then cook until al dente.

  • 3.

    While the tagliatelle is cooking, heat a frypan to medium – high heat and add the butter. Cook until melted, then add the garlic.  Cook for one minute, then add the wine. Allow to bubble and reduce for 1 minute. Add the zest and lemon juice and continue to cook for a further 1 – 2 minutes, or until reduced by 1/3.

  • 4.

    When tagliatelle is cooked, drain and then add straight to the pan with the lemon sauce. Toss to combine. Add a good grinding of black pepper.

  • 5.

    To serve, pile some tagliatelle onto each plate and top with 3 scallops per person. Spoon over any remaining sauce.

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