Lemon and Garlic Pasta With Pan-Seared Scallops

• 1 large lemon, grated for zest (and freshly squeezed for 2 Tbsp lemon juice)

• 1 Tbsp garlic, minced or pressed (about 2–3 cloves)

• 2 Tbsp olive oil, divided into two 1-Tbsp portions

• 16 large sea scallops (about 1 lb)

• ¼ tsp salt

• ⅛ tsp ground black pepper

• 8 oz very thin spaghetti (vermicelli or angel hair)

• 2 Tbsp shredded parmesan cheese

Directions

• 1

  In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 5).

• 2

  While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan.  Cut the lemon in half and squeeze the juice into the pan and remove pits.  Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan.  Stir to blend well.  Place on stovetop on low heat.

• 3

  Heat a large nonstick pan or grill pan on high temperature until very hot.  Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil.  Toss to coat well.

• 4

  Place the scallops in the hot pan.  Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).

• 5

  After turning the scallops to the second side, drop the pasta into the boiling water.  Set temperature on medium, and cook for 2 minutes or the shortest recommended time according to package directions.

• 6

  When the pasta is done, set aside ½ cup of the cooking water.  Drain the pasta.  Return drained pasta to the pot, and toss with the warm olive oil mixture and the ½ cup reserved pasta water.

• 7

  Divide the pasta equally among four plates (about 1 cup per plate).  Top each with four scallops.

• 8

  Garnish each dish with ½ tablespoon of shredded parmesan cheese.  Serve immediately.