Lemon Basil Pasta with Seared Scallops

Creamy Lemon Basil Pasta and Seared Scallops bursting with fresh seasonal flavors. The sweet sautéed summer corn and garlic is combined with a creamy lemon basil sauce and crisp seared scallops all overtop a bed of al dente pasta. This scallop pasta dish is light and flavorful while also satisfying those cozy comfort food cravings!

I can’t get enough of this lemon basil pasta and neither can Andy. It’s been a repeat meal for us ever since I first made it because it’s so easy, healthy, and delicious! Plus the dairy free cashew cream sauce is absolutely amazing, I could eat it by the spoonful … not even joking.

And if you’re looking for another creamy pasta dish, try this Vegan Alfredo Sauce . It has only 6 ingredients and is “cheesy” thanks to a cashew cream sauce. Enjoy it with roasted vegetables and tofu to remain vegan or toss in your favorite seafood or meat option!

Ingredients

Pasta – You can use any type of pasta for this dish although I do prefer a thicker noodle to hold the lemon cream sauce! To make it gluten free, simply use a gluten free pasta versus traditional.

Olive Oil – Adds flavor to the sautéed sauce ingredients + needed to sear the scallops.

Corn – I used fresh shucked summer corn but feel free to use canned or frozen if needed. The flavor and texture may not be as fresh but it should still work!

Garlic – Fresh minced garlic gives the best flavor but you can also use 1/2 tsp garlic powder in it’s place.

Lemon – You’ll be using the juice and zest of the lemon so fresh is definitely best!

Cashew Cream – Super easy to make with raw cashews and water, I’ll walk you through it down below.

Basil – Adds a pop of fresh flavor and elevates the lemon cream sauce immensely.

Scallops – I try to use fresh, sustainably caught seafood whenever I enjoy it but do what works best for you. If the scallops are frozen, let them thaw completely in the fridge. Once thawed, pat dry with a paper towel to absorb the extra moisture before searing them.

How to Make Lemon Basil Sauce

1. Heat a large sauté pan to medium and add 2 tbsp olive oil. Add the corn kernels, 1/2 tsp salt, fresh cracked black pepper, and cook until just tender, 3-4 min.
2. Next you can add the garlic and cook 1-2 minutes until it just starts to brown.
3. Finally, add the lemon zest, lemon juice, and cashew cream to the pan. Cook on medium low for 3-5 minutes or until thickened to desired consistency. Set aside.⠀⠀⠀⠀⠀

The final touch to the sauce will be the fresh basil. You’ll add it to the sauce once the scallops are seared!

Cashew Cream Sauce

This ultra creamy and oh so flavorful lemon basil sauce is made with a cashew cream base. Making the cashew cream ahead of time is super easy and results in the most creamy dairy free sauce! I’ve been swapping cashew cream for typical dairy in my cooking/baking ever since I discovered the versatility (and ease) of it.

All you do is blend 1/2 cup raw cashews + 1 1/2 cups water on high in a blender/food processor for 4-5 minutes or until smooth. It’s as easy as that and will transform most dairy laden recipes with this dairy free and vegan alternative!

How to Sear Scallops

A good seared scallop creates the best texture, tender and juicy inside with a crisp outside. It took me a few times to perfect the sear technique but I promise that if you follow these steps, you’ll get it just fine!

The reason I suggest searing the scallops is because it helps lock in moisture and flavor + it’s super easy!

The first step is to properly prepare the scallops. Remove the side muscles, and make sure to pat dry with a paper towel. This will help to ensure the best sear / browning on the scallops. Next, season both sides with a sprinkle of kosher salt and cracked black pepper.

Heat a skillet over medium and add 1 tbsp olive oil – I love using my cast iron pan for this. Once the pan is hot, add your scallops and cook undisturbed (do not move), for 3-4 minutes, until bottom has browned and developed a golden crust. Turn over and do the same with the other side. Once both sides have been seared, remove from heat and serve!⠀⠀⠀⠀⠀⠀⠀

How to Store Lemon Basil Pasta

I love a good leftover situation when it comes to busy weeks. Otherwise you work all day and feel zero motivation to cook let alone make a healthy and delicious meal!

The key to great leftovers though is all in the storage technique. Here’s my advice for storing this lemon basil pasta separately from the seared scallops for delicious leftovers throughout the week.

• If you plan on enjoying this as leftovers, I recommend saving 1/4 or 1/2 cup of the lemon basil sauce to reheat with the dish. Store it in a small container or glass jar, separate from everything else.

• For the lemon basil pasta, let it cool then store in an airtight container in the fridge. When you go to reheat it, stir in any extra sauce you saved, some olive oil, or even some milk to add moisture to the pasta. This can be done on the stovetop over low heat with a lid. That way you’re not overcooking the pasta or letting it dry out!

• The seared scallops can be stored in a separate airtight container and then enjoyed either cold or warm. To reheat the scallops, simply sauté with some oil in a small pan on the stovetop. I suggest using low heat and a lid to warm them without drying out.

If you’re looking for another tasty seafood inspired dish, check out two of my favorite shrimp recipes. You could easily sub the shrimp in these recipes for scallops if you like!

Thai Coconut Curry Shrimp Noodles have a flavorful and creamy red coconut curry sauce served with crunchy snap peas, fresh cilantro, and juicy sautéed shrimp.

Goan Coconut Shrimp Noodles with sautéed broccoli and peppers + juicy shrimp all tossed in a Goan Coconut Simmer Sauce from a favorite of mine, Maya Kaimal.

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Lemon Basil Pasta with Seared Scallops 🙂