Easy Baked Sea Scallops and Spaghetti

Updated: Jun 5


Fish Friday never looked so good as it does with Easy Baked Scallops and Spaghetti. While the pasta is boiling and luscious scallops are baked with lemon, garlic, butter, and shallots. The two are then tossed together for the most delicious meal to start the weekend.


Ingredients for Easy Baked Sea Scallops and Spaghetti:


1 pound Sea Scallops

1 pound thin spaghetti, cooked according to package directions

1 cup reserved pasta cooking water

3 tablespoons minced shallots, about 2-3 shallots

4 cloves minced garlic

4 tablespoons unsalted butter

3 tablespoons olive oil

3 tablespoon white wine or dry vermouth

zest of 1 lemon

juice of 1/2 lemon

1/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1/4 cup chopped parsley


Time-Saving Tips: Prepare the butter mixture up to an hour in advance.

We're ready to cook.

We're ready to cook.


Combine the shallots, garlic, butter, wine, salt, and cayenne in a microwave-safe bowl. Cover and microwave until the butter is melted; stir in the lemon juice and zest. Cool to room temperature.


Spread a few spoonfuls of the butter mixture in the bottom of a casserole dish. Top with scallops and coat the fish with the remaining butter mixture. Transfer to a preheated 425-degree oven. Bake for 10-12 minutes.


Transfer the scallops to a dish.


Pour the scallop juice and butter mixture into the pasta. Add the reserved pasta water and parsley. Fold in the scallops.


It's ready! Easy Baked Sea Scallops and Spaghetti is so simple to prepare and delicious. And the scallops make it fancy enough to serve to guests too.

Enjoy!


Easy Baked Sea Scallops and Spaghetti:


  • 1 pound Sea Scallops

  • 1 pound thin spaghetti, cooked according to package directions

  • 1 cup reserved pasta cooking water

  • 3 tablespoons minced shallots, about 2-3 shallots

  • 4 cloves minced garlic

  • 4 tablespoons unsalted butter

  • 3 tablespoons olive oil

  • 3 tablespoon white wine or dry vermouth

  • zest of 1 lemon

  • juice of 1/2 lemon

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon cayenne pepper

  • 1/4 cup chopped parsley

  • Combine the shallots, garlic, butter, wine, salt, and cayenne in a microwave-safe bowl. Cover and microwave until the butter is melted; stir in the lemon zest and juice. Cool to room temperature.

  • Spread a few spoonfuls of the butter mixture in the bottom of a casserole dish. Top with scallops and coat the fish with the remaining butter mixture. Transfer to a preheated 425-degree oven. Bake for 10-12 minutes.

  • Transfer the scallops to a dish.

  • Pour the scallop juice and butter mixture into the pasta. Add the reserved pasta water and parsley. Fold in the scallops.

  • Time-Saving Tips: Prepare the butter mixture up to an hour in advance.