Scallop Pasta
A delicious and elegant dish featuring tender scallops and pasta in a light lemon and garlic sauce.
Equipment
- Large Pot
- Skillet
- Spatula
Ingredients
- 300 grams Fettuccine or Spaghetti Pasta
- Fresh chili or dry chili to taste
- 12 pieces scallops (approximately 6 per person)
- 2 cloves garlic
- 1 cup cherry tomatoes halved
- 1 lemon for juice and zest
- fresh parsley chopped
- extra virgin olive oil
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine or spaghetti according to package directions until al dente, around 4-5 minutes. Drain and set aside.
- In a large skillet, heat extra virgin olive oil over medium-high heat. Add squashed garlic and sauté until golden.
- Add the chopped chili and cook for 1 minute, then remove the garlic.
- Add the scallops to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until golden and tender.
- Stir in the cherry tomatoes and cook for another 1-5 minutes until they soften.
- Combine the drained pasta with the scallop mixture, adding reserved pasta water as needed to create a sauce.
- Finish by stirring in lemon juice and zest, and garnish with fresh parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.