Creamy Lemon Scallop Spaghetti with Burst Tomatoes

This pasta dish is all about indulgence. Plump scallops are seared in garlic herb butter until golden, then tossed with spaghetti in a luscious sauce made from Parmesan, crème fraîche, lemon and sweet grape tomatoes. Fresh chives and parsley add a bright finish.

Every bite is a balance of rich, tangy and savory flavors. It’s a restaurant-quality meal that comes together in under 30 minutes, making it perfect for a special weeknight dinner or a romantic date night at home.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Crème FraîcheView 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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat scallops dry with paper towels and season lightly with salt and pepper.
3. In a large skillet, melt garlic herb butter over medium-high heat. Add scallops in a single layer and cook until golden brown, about 2 minutes per side. Transfer scallops to a plate.
4. Reduce heat to medium. Add grape tomatoes and minced garlic to the same skillet. Cook, stirring occasionally, until tomatoes begin to burst and soften, about 3 minutes.
5. Stir in crème fraîche, Parmesan cheese, lemon zest and lemon juice. Cook until sauce is smooth and slightly thickened, about 1 minute.
6. Add cooked spaghetti to the skillet and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
7. Return scallops to the skillet and gently toss with pasta. Season with salt and pepper to taste.
8. Divide among plates. Garnish with chopped herb blend and chili pepper slices if desired. Serve immediately.

Recipe Tips

FAQ

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor, but you can substitute 1 teaspoon dried chives and 1 teaspoon dried parsley. Add them with the crème fraîche.

What can I substitute for crème fraîche?

You can use heavy cream or full-fat sour cream. If using sour cream, add it off the heat to prevent curdling.

Can I make this dish dairy-free?

Yes, use dairy-free butter, a dairy-free cream alternative and nutritional yeast instead of Parmesan. The texture and flavor will vary.