Lemon Garlic Pasta with Scallops

Serves 2

INGREDIENTS

250 g linguine or fettuccine 

500 g scallops

Salt to taste

Freshly ground black pepper to taste

1 tbsp olive oil 

3 tbsp butter

4 cloves garlic, finely chopped

1 large shallot, finely chopped

1/2 tsp red pepper flakes

1 cup white wine 

1 cup fresh parsley, finely chopped  

1 lemon, zested and juiced

METHOD

Cook the pasta as directed on the package in salted water.

Meanwhile, prepare the scallops by patting them dry with a paper towel and seasoning them with salt and pepper.

Preheat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the butter melts into a liquid, add the scallops. Sear the scallops for 2-3 minutes on each side, until super golden brown. Remove scallops from the pan and cover them loosely with foil to keep them warm.

Add a drizzle of olive oil to the skillet and add the garlic, shallots, and crushed red pepper. Reduce the heat to medium-low and sauté the garlic, shallots, and red pepper for 1-2 minutes, stirring constantly.

Add the wine to the pan and scrape up any pan drippings. Reduce the wine for about 2 minutes.

Add the parsley, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted.

Add the cooked and drained pasta to the sauce and stir, making sure the sauce coats all the pasta. Continue to cook for a minute so that the pasta absorbs the flavour of the sauce.

Distribute the pasta onto two plates and arrange the scallops on top. Serve immediately.

Bon appetite! Served on my “Impromptu” soup and pasta plate.