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You are here: Home / Main Course Recipes / Creamy Lemon Pappardelle with Scallops

Creamy Lemon Pappardelle with Scallops

June 8, 2018 By Spices in My DNA 9 Comments

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This Creamy Lemon Pappardelle with Scallops is only 7 ingredients, and SO flavorful! It’s made with ricotta and mascarpone instead of cream, so it’s a super light pasta dish for summer! The scallops pair perfectly with the bright lemon flavor, but this dish would be wonderful with any seafood!

Overhead shot of a bowl of pappardelle pasta topped with seared scallops, basil, and grated parmesan, with a gold fork sticking out and another bowl of pasta peeking out in the top right of the frame

There aren’t many meals that are as comforting to me as pasta. I grew up eating a TON of it, and it will always be one of those special, nostalgic foods for me. Scallops are another one of those foods. My dad always ate scallops, and he passed that love along to me! So this meal is one of those feel good meals, for sure. And that goes for anyone! Carbs = love.

Overhead shot of a bowl of raw scallops, a halved lemon, nests of pappardelle pasta, a bowl of ricotta, a bowl of mascarpone, and a bowl of basil leaves

My love for pasta and scallops are a given, but really every ingredient in this dish is truly one of my favorites. Lemon, check. Basil, check. Creamy mascarpone cheese, major check. Ricotta, check. Parm, check. Obviously.

So many good things!

Overhead close up shot of a bowl of raw scallops, with bowls of other ingredients and a halved lemon peeking into the frame

Just look at those scallops. How perfect are they?!

I will say that scallops are something I’ve always been able to cook really well. I feel weird even typing that out, but people always ask me how I cook my scallops so perfectly.

I learned this method in middle school maybe, and I’ve never made them any other way. It’s seriously foolproof. They key to getting them seared to perfection is to make sure they’re SUPER dry, like dry them off completely with paper towels dry. And don’t salt them until they’re finished cooking, because the salt can draw out moisture, which means less of that crispy brown exterior we all want! You also don’t want to overcook them. I’m talking like 1-2 minutes per side, MAX. And that’s it! Perfectly seared scallops every single time.

Overhead shot of a pot of pappardelle pasta being tossed with ricotta and parm, with a white rubber spatula resting in the pot

My next secret weapon to this pasta dish is using pasta water instead of cream to make a “creamy” sauce. This is also something I’ve been doing forever, and it never fails me. It helps to create the most deliciously creamy pasta, without having to use heavy cream and lots of butter. A lightened-up “cream” sauce, if you will.

I actually prefer this method to the heavier cream based sauces because it’s much lighter and doesn’t leave you feeling weighed down. And look how creamy it is!

Overhead close up shot of a bowl of pappardelle topped with seared scallops, basil leaves, and grated parmesan

All you have to do is reserve a scoop of the pasta water toward the end of the pasta’s cooking time (I usually just scoop it out with a mug), and mix it with creamy mascarpone cheese, ricotta, and a little parm. You are left with the most delicious mixture that coats the pasta noodles perfectly.

Also, what’s more delicious than pappardelle? Thick ribbons of pasta just doesn’t get any better. Right?

Overhead shot of two bowls of pappardelle topped with seared scallops, fresh basil, leaves, and grated parmesan, with a gold fork and spoon resting on the side

This pasta is also SO perfect for summer because it’s filled with super bright lemon flavor, and fresh basil. Two of my favorite flavors to eat by the boatload during the summer. I’m a huge fan of making lots of pesto in the summer, and TONS of caprese salad.

The lemon in this just brings all of the flavors together. I just used the zest of half a lemon and a little squeeze of lemon, and it just brightens up the whole dish and pairs really beautifully with the scallops. Citrus + seafood = amazingness.

Overhead close up shot of a bowl of pappardelle pasta topped with seared scallops, basil, and grated parmesan, with a gold fork sticking out

If you aren’t a huge scallop fan, you can totally sub shrimp here, or any seafood really. Or you can make a veg version too! The method and flavors here are so versatile, and never steer me wrong. This is definitely one of those back pocket recipes that’s super simple, but really impressive. Perfect for a date-night-in meal too!

And if you love the pasta water fake-out “cream” sauce, this is one of my absolute favorite pappardelle recipes, a little more of a labor of love than this one, but SO worth it. This pasta salad also uses this method, and it’s INSANE.

And I promise just one more: this fettuccine is to die for.

YAY for lightened up cream sauces!

Overhead close up shot of a corner of a bowl of pappardelle topped with seared scallops, basil leaves, and grated parmesan

All I want to do is eat a big bowl of this with a glass of wine outside on the patio. If I had a patio. 😂 TGIF! Tell me your weekend plans!

Overhead shot of a bowl of pappardelle pasta topped with seared scallops, basil, and grated parmesan, with a gold fork sticking out and another bowl of pasta peeking out in the top right of the frame
Print

Creamy Lemon Pappardelle with Scallops

This Creamy Lemon Pappardelle with Scallops is only 7 ingredients, and SO flavorful! It's made with ricotta and mascarpone instead of cream, so it's a super light pasta dish for summer! The scallops pair perfectly with the bright lemon flavor, but this dish would be wonderful with any seafood!

Course Main Course, Pasta, Seafood
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Molly | Spices in My DNA

Ingredients

For the scallops

  • 1 pound jumbo scallops, side muscle removed
  • small drizzle of olive oil
  • 1/2 tablespoon unsalted butter
  • salt and pepper to taste
  • squeeze of lemon

For the pasta

  • 9 ounces pappardelle pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4-1/2 cup reserved pasta water*
  • 4 ounces mascarpone cheese
  • 1/2 cup ricotta cheese*
  • 1/3 cup finely grated parmesan cheese, plus extra for serving
  • zest of 1/2 a lemon
  • 2 tablespoons chopped fresh basil, plus extra for serving

Instructions

For the scallops

  1. Make sure scallops are SUPER dry. I pat mine down thoroughly with paper towels until they're dry. Season with pepper (no salt yet!) Heat a nonstick skillet over medium-high heat. Add a small drizzle of olive oil and the butter. Once melted, wipe out the pan so that only a thin layer of oil and butter remain. Sear the scallops on one side for about 2 minutes, or until a golden brown crust forms. Flip and sear on the other side for 1 minute or until just cooked through. Season with salt and a squeeze of lemon.

For the pasta

  1. Bring a large pot of water to a boil for the pasta. Salt the water generously. Once boiling, add the pasta and cook until al dente. (Be sure to scoop out the pasta water during the last few minutes of cooking, or right before you drain it!)

  2. Heat a large skillet over medium-high heat. Add the butter and olive oil. Once melted and hot, add the garlic and sauté for 30 seconds-1 minute until fragrant, stirring constantly. If it seems too hot, reduce the heat to medium (you don't want the garlic to brown). Add the reserved pasta water (start with 1/4 cup), mascarpone, ricotta, parmesan, and lemon zest, and stir until melted and creamy. Add the pasta and toss until coated. If the sauce seems too dry, add another splash of pasta water and toss until desired consistency is reached. Add the chopped basil and toss again. Season to taste with salt and pepper. Serve the scallops over the pasta, and garnish with extra fresh basil and parm. Enjoy!

Recipe Notes

*To reserve my pasta water, I always scoop it out with a coffee mug during the last minute or so of cooking. I've been known to forget to do this, but I leave the coffee mug right next to the pot so I don't forget!
*I recommend using whole milk ricotta, not part skim in this recipe. The whole milk ricotta is needed to make this cream-less sauce "creamy".
*If you don't like scallops, you can use shrimp or any seafood here!

Overhead shot of a bowl of pappardelle pasta topped with seared scallops, basil, and grated parmesan, with a gold fork sticking out and another bowl of pasta peeking out in the top right of the frame

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Filed Under: Main Course Recipes, Pasta, Seafood Tagged With: 30 minute meal, 7 ingredient, dinner, easy, lemon, main meal, pappardelle, pasta, scallops, seafood

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Reader Interactions

Comments

  1. Donna

    June 14, 2018 at 8:37 am

    What is the recipe if I dont want the marscapone and ricotta?

    Reply
    • Spices in My DNA

      June 15, 2018 at 10:09 am

      Hi Donna! So the mascarpone and ricotta are crucial to the recipe because they create the sauce. I have not tested a version without these ingredients because they are what make the sauce. I’m sorry!

      Reply
  2. Robin

    June 22, 2019 at 3:47 pm

    I used the parm and half and half. Added spinach,mushrooms,sweet peppers. Turned out perfect! Thank you

    Reply
    • Spices in My DNA

      June 23, 2019 at 6:03 pm

      I’m so happy to hear that Robin! Thanks so much for sharing!

      Reply
  3. carina small

    April 30, 2020 at 9:57 pm

    Followed this whole recipe with all of my ingredients from Trader Joe’s, absolutely amazing everyone LOVED it.

    Reply
    • Spices in My DNA

      May 3, 2020 at 10:39 am

      Thank you so much Carina!! So happy to hear it was a hit!! 🙂

      Reply
  4. Suzanne

    August 8, 2022 at 4:43 pm

    This looks so good! What a great meal to make for friends in the summer!

    Reply
  5. Suzanne

    August 8, 2022 at 4:44 pm

    Thanks for sharing! How far ahead of time can I make it?

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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