Pan-Seared Scallops with Lemon and Garlic Pasta
This delicious seafood recipe comes from Seafood Nutrition Partnership – our October Pasta Spotlight – in celebration of both National Pasta and National Seafood Months!
Pan-Seared Scallops with Lemon and Garlic Pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
Instructions
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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).
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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.
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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.
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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).
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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.
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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.
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Divide the pasta equally among four plates (about 1 cup per plate). Top each with four scallops.
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Garnish each dish with ½ tablespoon of shredded parmesan cheese. Serve immediately.
