Tuesday, July 29

Lemon Pan Seared Scallops and Pasta


Perfect for a mid summer's night when you want a filling meal to enjoy on the patio! This dish incorporates pan seared scallops, a simple lemon sauce, and pasta to create one easy but eye catching meal.

Full time 20 minutes
Serves 3-4

The needs-

1 1/2 lb. Sea scallops, cleaned
1/2 lb. Small shaped pasta (I am using Orecchiette)
2 lemon or 1/2 cup lemon juice
1 shallot, diced fine
1/4 cup olive oil
2 tbsp Parmesan grated cheese
2 tbsp fresh basil, sliced
1 tbsp minced garlic
1 tbsp butter
1 tsp salt
1 tsp ground black pepper

The know-

Prepare pasta according to package, once cooked set aside for a moment.

In a medium bowl place scallops, 1 tbsp olive oil, salt, and pepper. Toss to fully coat scallops with oil and seasoning.


Heat a heavy bottom saute pan over medium high heat.

Once pan is hot, carefully place scallops in a single layer into pan.

Sear for 4-5 minutes.

Flip over and sear additional 3-4 minutes or until scallops have developed a nice even white color.

Remove from pan to dish and allow to rest 2-3 minutes.

While these rest place 1 tbsp olive oil into pan and heat.

Once oil is hot add shallot and garlic to pan and sauté 3-5 minutes until shallot has become tender.

Add remaining olive oil, butter, and lemon juice into the pan. Allowing butter to fully melt and mixture to begin to bubble.


Once mixture bubble, turn off heat, and add pasta into the pan. Tossing to fully coat.

Add in 1 tbsp Parmesan and 1 tbsp basil, re toss to fully incorporate.

Move to serving plate, garnish dishes with remaining Parmesan and basil.

Serve alongside some bread and white wine, cheers!