SPAGHETTI WITH LEMON, BASIL AND SCALLOPS
"From ATK a recipe of few ingredients and big flavor. "
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄2 cup olive oil
- 2 teaspoons grated lemon zest
- 2 lemons, juice of
- 1 small garlic clove, minced to paste
- salt and pepper
- 2 ounces parmesan cheese, grated (1 cup)
- 4 tablespoons unsalted butter, softened
- 1 lb small bay scallop
- 1 lb spaghetti
- 1⁄4 cup shredded fresh basil, no substitute
directions
- Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy. Set aside.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer (uncovered) and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return pasta to the pot. Stir in reserved olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter and basil; toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste.
- Garnish with additional sprigs of basil, if desired.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
