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Lemony Pasta With Scallops

Name: Lemony Pasta With Scallops
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Linguine pasta; 1 lb Scallops; 2 tbsp. Vegetable oil; 4 tbsp. Salted butter; 2 tbsp. Fresh thyme; 2 cloves Garlic; of 1 lemon Lemon zest; 1/2 cup Milk; a handful Baby spinach; to taste Kosher salt; to taste Ground black pepper; for garnish Parmesan cheese

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Some may find that working with scallops is rather daunting, but in reality, this type of seafood is extremely easy and quick to cook. Just make sure to buy sea scallops, as they're bigger and softer, which makes them harder to overcook. This herbed lemony scallop pasta recipe is an easy introduction to scallops. It takes less than an hour to whip up, so it's an excellent last-minute dinner idea for your family, unexpected guests, or even a romantic dinner for two.

Prep Time 30 minutes

Serves: 4

Difficulty Level: Low

Ingredients for Lemony Pasta With Scallops:

Linguine pasta - 8 oz (or any other noodle pasta)

Scallops - 1 lb (thawed if frozen)

Vegetable oil - 2 tbsp.

Salted butter - 4 tbsp.

Fresh thyme - 2 tbsp. (chopped)

Garlic - 2 cloves (minced)

Lemon zest - of 1 lemon

Milk - 1/2 cup

Baby spinach - a handful (or baby kale)

Kosher salt - to taste

Ground black pepper - to taste

Parmesan cheese - for garnish (grated, optional)

Method of preparing the Lemony Pasta With Scallops:

Cook the pasta in a pot of salted water. The pasta should still be a little firm on the inside. Then drain the pasta and set it aside.
In a shallow container, dissolve 2 tablespoons of salt in 4 cups of lukewarm water. Place the scallops in the brine and let them sit for 10 minutes.
Remove the scallops from the brine and pat dry with paper towels. Season them with salt and pepper.
Heat oil in a large frying pan on high heat. Brown the scallops. This usually takes 2-3 minutes on each side. Transfer the scallops to a plate.
Reduce the heat in the pan to low and melt the butter in the same pan you cooked the scallops. Then add in the chopped herbs, garlic, and lemon zest. Cook on low for a minute.
To the same pan, add the pasta, milk, and baby spinach. Turn up the heat to medium and cook until the spinach is wilted.
Transfer the scallops to the pan. Season with a dash of salt and ground black pepper.
Serve the pasta with a drizzle of olive oil and grated Parmesan on top.

Chef's Tip:

If you don't like thyme, any other herb will do as well for the sauce.

Source: Acouplecooks.com

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Related Topics: Valentine's Day , Mother's Day , seafood , lemon , quick recipes , easy recipes , weekday meals , pasta recipe , herbs , scallops , quick dinners