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Serves 4

Ingredients

  • 1 large lemon, grated for zest (and freshly squeezed for about 2 Tbsp. lemon juice)
  • 1 Tbsp. minced garlic
  • 2 Tbsp. olive oil, divided
  • 16 large sea scallops (about 1 lb.)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 8 oz. very thin spaghetti (vermicelli or angel hair)
  • 2 Tbsp. shredded Parmesan cheese

Seared Scallops with Garlic and Butter Pasta

Instructions

In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 6).

While the water is heating up, use a grater to take off small peels of the skin of lemon into a small saucepan.

Add lemon juice, garlic, and 1 Tbsp. of the olive oil into the saucepan. Stir to blend well and place on low heat on the stovetop.

Heat a large nonstick pan or grill pan on high heat. Sprinkle the scallops with salt and pepper. Drizzle remaining olive oil on scallops and toss to coat well.

Place the scallops in the hot pan and cook about 4 minutes on each side, or until the scallops are well browned, firm, and milky white to the center.

After turning the scallops to the second side, cook the pasta according to the package.

When the pasta is done, set aside with 1/2 cup of the cooking water. Toss with the warm lemon and garlic mixture.

To serve, plate pasta and top with scallops. Garnish each dish with Parmesan

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • 1 large lemon, grated for zest (and freshly squeezed for about 2 Tbsp. lemon juice)
  • 1 Tbsp. minced garlic
  • 2 Tbsp. olive oil, divided
  • 16 large sea scallops (about 1 lb.)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 8 oz. very thin spaghetti (vermicelli or angel hair)
  • 2 Tbsp. shredded Parmesan cheese

Serves 4

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