Sea Scallop Scampi
INGREDIENTS
1 pound Bristol Sea Scallops patted dry
12 oz spaghetti
1 tablespoon of olive oil
4 tablespoons of butter
5 cloves garlic, minced
Juice of 2 lemons
1/2 cup of flat-leaf parsley, roughly chopped
olive oil
salt & pepper to taste
PREPARATION METHOD
- Bring a large pot of salted water to boil. Add spaghetti and cook according to the package directions for al dente. Save ½ cup of cooking water, then drain the pasta.
- Heat a large skillet over medium-high heat and add oil. Pat the scallops dry and season the scallops with salt and pepper. Add the scallops to the heated skillet, raise the heat to high and sear until golden brown, about 1 to 2 minutes per side, then transfer to a plate.
- Return the skillet to medium-high- heat, add the butter and garlic and stir constantly until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta water to thin out the sauce to evenly coat the pasta. Divide the pasta onto plates and top each with your seared scallops and enjoy!
