Description
A delightful garlic lemon scallop dish served with pasta that embodies the flavors of summer nights by the coast.
Ingredients
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 pound pasta (linguine or fettuccine recommended)
- 1 pound sea scallops, patted dry
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Remember to reserve about 1/2 cup of pasta water before draining.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
- Add the dried scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- Add the lemon zest, lemon juice, and cooked pasta to the skillet. Toss to combine. If the sauce feels too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Stir in the fresh parsley and Parmesan cheese (if using). Season with salt and pepper to taste. Serve immediately and enjoy!
Notes
For a lighter flavor, use less butter or substitute with olive oil. Adjust garlic and lemon according to personal taste preference.
