Spaghetti With Scallops
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
A company-worthy meal so simple you can serve it on weeknights. Pair with a simple tossed green salad and a crusty loaf of bread.
- 1 lb spaghetti noodles uncooked
- 1 tablespoon olive oil extra virgin
- 2 cloves garlic chopped
- 1 tomato peeled and crushed
- 1 lb. scallops if very large, cut each into 4 pieces
- 3 tablespoons butter
- Zest from one lemon
- ¼ cup fresh parsley minced
- ¼ cup Parmesan cheese grated
Cook noodles according to package directions. Do not rinse after draining.
Meanwhile, heat olive oil in a skillet over medium heat. Gently cook garlic in oil until fragrant, about 2 minutes. Remove garlic from hot oil with slotted spoon. Set aside.
Add butter to the pan and let it melt. When the foam has subsided, turn the heat down to low and add the scallops.
Cook 2-3 minutes per side until golden brown. Don't try to pry them up to turn them: they'll release when they've finished browning.
Add tomato to pan and cook for one minute.
Add garlic back to pan followed by the drained noodles. Using tongs, combine the noodles and scallops until the noodles are coated with oil and butter.
Divide pasta between four plates. Garnish with lemon zest, minced parsley, and grated Parmesan cheese. Serve immediately.
Calories: 638kcal | Carbohydrates: 90g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 630mg | Potassium: 578mg | Fiber: 4g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 9.7mg | Calcium: 118mg | Iron: 2.3mg