Seared Scallops and Pasta with Creamy Lemon Garlic Sauce
This yummy seared scallops pasta recipe is creamy and elegant, dairy-free, and can be made in just 30 minutes!
dinner, Main Course
dairy-free, pasta, scallops, seafood
Marlynn Schotland, Urban Bliss Life
unsalted vegan butter
minced garlic (about 4 garlic cloves)
dry white wine
(14.5 oz) coconut milk
finely chopped parsley
salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Once the oil starts sizzling a little, add the scallops in a single layer.
Season scallops with salt and pepper on each side and sear for 3-5 minutes per side. When scallops have a golden brown crust and are cooked, remove from heat and set aside on a plate.
Bring the heat down to low-medium. Add the vegan butter and scrape brown bits off the bottom of the pan. Add the garlic and, stirring constantly, sauté until softened, just for 1-2 minutes.
Add wine and cook for about 2 minutes. Bring heat up to medium, add the coconut milk, and bring to a low boil and simmer until the sauce has thickened slightly, about 3-5 minutes.
Add lemon juice, and stir. Return scallops to the pan, turn off the heat, and sprinkle with parsley.
Serve with a side of pasta.
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