Go Back
+ servings
Scallops and artichokes seared in browned butter and tossed with pasta, burst tomatoes and fresh lemon for a light but comforting dinner that’s ready in 30 minutes.

Browned Butter Scallop and Artichoke Pasta

Rachel Riesgraf
Scallops and artichokes seared in brown butter and tossed with pasta, burst tomatoes and fresh lemon for a light but comforting dinner that’s ready in 30 minutes.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Servings 4 servings

Ingredients
  

  • ½ pound angel hair pasta
  • 3 tablespoon butter divided
  • 1 ½ tablespoons olive oil divided
  • ½ pound scallops
  • Salt & pepper to taste
  • 1 shallot diced
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper
  • ½ cup white wine
  • ½ lemon juiced (about 2-3 tablespoons)
  • 6 ounces cherry tomatoes
  • 1 – 14 ounce can artichoke hearts cut in half
  • ¼ cup fresh basil chopped
  • Freshly grated Parmesan cheese for serving
  • Lemon wedges for serving
  • Microgreens for serving

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta according to package directions. Just before draining, reserve ½ cup of pasta water and drain remaining. Prepare the rest of the recipe while the pasta cooks.
  • Heat 1 tablespoon of butter and ½ tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper and place into skillet in a single layer. Scallops should sizzle when you put them in the skillet, if they don’t, wait for the skillet to heat longer. Sear on both sides until golden brown, about 2-3 minutes per side. Once done, remove scallops from skillet to a plate and cover to keep warm.
  • Reduce heat to medium. To the same skillet, add remaining tablespoon of olive oil and 2 tablespoons butter, diced shallot, garlic and red pepper. Cook 2-3 minutes until fragrant. Pour in wine and lemon juice. Add tomatoes and artichoke hearts and cook about 5 minutes until tomatoes burst.
  • Remove skillet from heat and add in scallops, pasta, and basil; toss together. If needed, thin the sauce with the pasta water, adding a little at a time.
  • Serve with Parmesan, lemon wedges, and, if you're feeling adventurous, microgreens!

Notes

If you're not a big fan of scallops, you can substitute shrimp!
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below. You can also share a picture on Instagram and tag @ModernFarmhouseEats and hashtag it #ModernFarmhouseEats