For a delicious and quick meal, this Pan-Seared Scallops with Lemon and Garlic Pasta will hit the spot. Whether it’s Seafood Sunday or a weeknight meal with your family, seared scallops atop a bed of lemon and garlic pasta are the way to go.
| 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 |
Recipe courtesy of: NIH NHLBI Deliciously Healthy Dinners
| 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 6). |
| 2. | While the water is heating up, use a grater to take off small peels of the skin of lemon into a small saucepan. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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. |
| 6. | After turning the scallops to the second side, cook the pasta according to the package. |
| 7. | When the pasta is done, set aside with 1/2 cup of the cooking water. Toss with the warm lemon and garlic mixture. |
| 8. | To serve, plate pasta and top with scallops. Garnish each dish with Parmesan cheese. |
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