Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 10 minutes | 4 servings | 4 scallops, 1 C pasta |
| 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 | |
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. | |
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