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Lemon and Garlic Pasta With Pan-Seared Scallops

For a delicious and quick meal, this pasta and scallops dish will hit the spot

Prep time Cook time Yields Serving Size
10 minutes 10 minutes 4 servings 4 scallops, 1 C pasta

Ingredients

1 large lemon, grated for zest (and freshly squeezed for 2 Tbsp lemon juice)

1 Tbsp garlic, minced or pressed (about 2–3 cloves)

2 Tbsp olive oil, divided into two 1-Tbsp portions

16 large sea scallops (about 1 lb)

¼ tsp salt

⅛ tsp ground black pepper

8 oz very thin spaghetti (vermicelli or angel hair)

2 Tbsp shredded parmesan cheese
calories 376
total fat 9 g
saturated fat 2 g
cholesterol 48 mg
sodium 429 mg
total fiber 2 g
protein 28 g
carbohydrates 43 g
potassium 426 mg
Photograph of the completed recipe.

Directions

  • 1
    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 5).

  • 2
    While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan.  Cut the lemon in half and squeeze the juice into the pan and remove pits.  Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan.  Stir to blend well.  Place on stovetop on low heat.

  • 3
    Heat a large nonstick pan or grill pan on high temperature until very hot.  Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil.  Toss to coat well.

  • 4
    Place the scallops in the hot pan.  Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).

  • 5
    After turning the scallops to the second side, drop the pasta into the boiling water.  Set temperature on medium, and cook for 2 minutes or the shortest recommended time according to package directions.

  • 6
    When the pasta is done, set aside ½ cup of the cooking water.  Drain the pasta.  Return drained pasta to the pot, and toss with the warm olive oil mixture and the ½ cup reserved pasta water.

  • 7
    Divide the pasta equally among four plates (about 1 cup per plate).  Top each with four scallops.

  • 8
    Garnish each dish with ½ tablespoon of shredded parmesan cheese.  Serve immediately. 

Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts.

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