Lemon Garlic Spaghetti With Scallops
Servings 3
Ingredients
- 6 oz pasta
- 2 lemons juice from two lemons and zest from one
- 2 cloves chopped garlic
- 1 tsp sea salt
- 2 tbsp olive oil
- 1/2 cup white wine
- 1/2 lb bay scallops
- 1/4 cup chopped basil or parsley
- 2 tbsp butter
- 1/2 tsp red pepper flakes
Instructions
- Boil water for pasta. Add 2 tablespoons of salt when the water starts to boil. Then add pasta. Cook pasta al dente according to package directions.When pasta is done reserve ½ cup of the pasta water to be used in the sauce.
- While pasta is cooking prepare the scallops and ingredients. Heat olive oil and add ½ of the chopped garlic cloves. Sauté garlic until it just starts to turn a very light golden brown. Add the scallops. Sprinkle one teaspoon of salt on top of the scallops.
- Sauté the bay scallops for 2 minutes on each side (use a stainless steel pan if you want them golden brown). Flip only once.
- Add ½ of the lemon juice to the scallops. Simmer for one minute. (Remove the scallops at this point and place them on a dish to set aside.)
- In the same pan, after you remove the scallops, add in the rest of the garlic, the remaining lemon juice, and the lemon zest.
- Add the wine to the saute pan and stir.
- Drain the pasta and reserve 1 cup of the pasta water. Add the cooked pasta and reserved pasta water to the sauté pan.
- Toss the pasta and 2 tbsp butter in the sauce. Cook for a couple of minutes to reduce the sauce and finish cooking the pasta. Add the red pepper flakes (optional). Turn off heat.
- Place the pasta on the serving dish. Top with scallops and parsley.