SEARED SCALLOPS OVER PENNE WITH GARLIC, PARSLEY & LEMON
Delicious – so satisfying. I think next time I’d add something with some heat, maybe red pepper flake when I’m sautéing the garlic.
Ingredients
- • 2 lbs. Whole grain pasta (I used Mueller’s penne)
- • 1 bunch parsley, chopped
- • 5 cloves of garlic, chopped
- • the zest and juice of one lemon
- • 4 tablespoons olive oil, divided
- • about a cup of vegetable stock
- • 1 lb. large sea scallops – about 2 per serving
Instructions
Put up a pot of salted water to boil for the pasta. Cook according to package directions and then drain in a colander. Put the pot back on the heat, add 3 tablespoons of olive oil in the pan. When it heats up, add the garlic and sauté for a minute. add the lemon zest and juice, then add the vegetable stock.Bring to a boil and reduce to a simmer. Add the parsley and then the pasta back to the pot, toss, cover and remove from heat.
Heat a sauté pan to a pretty high heat. Add the remaining tablespoon of oil to the pan and when that’s hot, gently add the scallops. You want to hear a sizzle. Allow them to sit on the heat – don’t move them around, you don’t want them to break and you bit of a crust on them, and just barely cooked in the center. After about 2-3 minutes, the scallops should easily release so that you can flip them. If they don’t release, they’re not ready; let them tell you when.
When they’re done on both sides, transfer to a plate.
Plate some pasta, making sure you toss it really well first – and top with a couple of scallops.