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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
Lemon · Garlic · Olive oil · Sea Scallops
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Gather
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
- 1/8 tsp ground black pepper
- 8 oz very thin spaghetti (vermicelli or angel hair)
- 2 Tbsp shredded parmesan cheese
Make it
Method
- 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 the 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.
- 9
Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.