This elegant dish by Sandra Valvassori combines perfectly seared scallops with a tangy lemon pasta for a delightful meal that's bursting with flavor. The scallops are tender and succulent, complemented by the bright citrus notes of the lemon pasta. It's a dish that's sure to impress guests or make any weeknight dinner feel special.
Ingredients:
- 12 large sea scallops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces linguine pasta
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions:
Use salt and pepper to season the scallops
Put olive oil in a big skillet and heat it over medium-high heat
Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through
Take it out of the pan and set it aside
Follow the directions on the package to cook linguine until it is al dente
Drain the pasta and set it aside
Save 1/4 cup of the pasta water
Put minced garlic in the same pan and cook for one minute, until it smells good
Put cooked pasta, lemon zest, lemon juice, chopped parsley, and the pasta water you saved into the pan
Mix the pasta and coat it with the sauce
Add seared scallops to the top of the pasta
Grate some Parmesan cheese over the dish right before you serve it
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