Golden Scallops and Parmesan Spaghetti with Roasted Asparagus

Elevate your dinner game with this elegant yet surprisingly simple dish featuring perfectly seared scallops and creamy Parmesan spaghetti. Tender roasted asparagus and bright lemon zest add freshness, while a luscious butter sauce brings it all together. This recipe is designed for home cooks who want to create a memorable meal without spending hours in the kitchen.

Each component is carefully balanced: the sweet, succulent scallops are cooked until golden, then nestled atop a bed of spaghetti coated in a rich, tangy cream sauce. Roasted asparagus adds a lovely crunch and a final squeeze of lemon juice brightens every bite. Whether for a special occasion or a weeknight treat, this dish is sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and discard the woody bottom ends of the asparagus, then cut the stalks crosswise into 1-inch pieces. Mince the garlic. Zest the lemon and quarter it.
2. Toss the asparagus pieces on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until tender and lightly browned, 10-12 minutes.
3. Once the water is boiling, add the spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti. Return the spaghetti to the pot and set aside.
4. Place the scallops in a strainer and rinse under cold water to remove any grit. Gently remove any small side muscles if necessary, then pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Once the pan is very hot, add the scallops and cook undisturbed until lightly browned on the bottoms, 2-3 minutes. Flip the scallops and stir in 1 tablespoon of butter until melted. Continue cooking, spooning the butter over the scallops, until they are opaque and cooked through, 1-2 minutes more. Turn off the heat, transfer the scallops to a plate and tent with foil. Wipe out the pan and let it cool slightly.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the cream sauce base, seafood stock concentrate and ⅓ cup of the reserved pasta cooking water. Cook, whisking, until the sauce slightly thickens, 2-4 minutes. Reduce the heat to medium-low and whisk in the sour cream until smooth.
6. Transfer the sauce to the pot with the drained spaghetti. Add the roasted asparagus, Parmesan cheese, 1 tablespoon of butter, a big squeeze of lemon juice and a pinch of lemon zest. Reduce the heat to low. Cook, stirring, until the butter has melted and everything is coated in a creamy sauce. If needed, stir in more reserved pasta cooking water a splash at a time.
7. Divide the pasta between shallow bowls. Top with the scallops and a squeeze of lemon juice just before serving.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator overnight and pat them very dry before cooking to avoid excess moisture.

What can I substitute for seafood stock concentrate?

You can use 1 teaspoon of fish sauce or a dash of Worcestershire sauce mixed with a little water, but the flavor will be slightly different.

How do I know when the scallops are cooked?

Scallops are done when they are opaque throughout and firm to the touch, usually after 3-4 minutes total cooking time.