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Scallop Pasta with Lemon & Herbs

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Scallop Pasta with Lemon & Herbs

Servings: 4 · $8/serving · Active: 20 min · Total: 30 min · Difficulty: easy

Open source recipe

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Scallop Pasta with Lemon & Herbs

Notes

Ingredients

Quantity Unit Item Section Pantry?
8 ounces linguine noodles or other long noodles (gluten-free or legume pasta if desired) Pasta/sauces/tomato paste no
1 pound sea scallops, thawed if frozen Frozen no
Kosher salt Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
2 tablespoons neutral oil Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
4 tablespoons salted butter Dairy & Eggs no
Zest of 1 lemon Produce no
2 garlic cloves, minced Produce no
2 tablespoons chopped fresh herbs (tarragon, thyme, parsley, etc) Produce no
1/2 cup milk Dairy & Eggs no
1 handful baby greens (spinach or kale) Produce no
1/4 teaspoon kosher salt, plus more to taste Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
Fresh ground black pepper Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
Grated Parmesan cheese, for the garnish (optional) Mexican/Italian ingredients no

Instructions

  1. Thaw the scallops, if frozen (see Notes).
  2. Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
  3. Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
  4. Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
  5. Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque. Remove the scallops from the skillet to a plate and turn off the heat.
  6. Turn on the heat to low. Add the butter and allow it to melt. Add the lemon zest, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavor from any browned bits stuck to the pan. Cook 1 minute until fragrant, adjusting the heat so the garlic is just sizzling but so it doesn’t brown.
  7. Add the milk, pasta, kosher salt, and greens and return the heat to medium; cook until greens are wilted. Return the scallops to the pan and cook for a few seconds until just warm. Add lots of fresh ground black pepper. Taste and add additional salt if necessary. Serve with drizzle of olive oil and if desired, grated Parmesan cheese.

Meal-prep notes