Ingredients:
- 12 Large Sea Scallops (cleaned and patted dry)
- 8 oz Spaghetti or Linguine
- 3 Tbsp Premium Extra Virgin Olive Oil
- 3 cloves Garlic (minced)
- ½ cup White Wine
- 1 cup Fresh Basil Leaves
- Salt and Pepper (to taste)
- Red Pepper Flakes (optional, to taste)
- 1 Lemon (zested and juiced)
- Freshly Grated Parmesan Cheese (for serving)
- Fresh Parsley (chopped, for garnish)
Instructions:
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Season the scallops on both sides with salt and pepper.
- In a large skillet, heat 2 tbsp of EVOO over medium-high heat.
- When the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan.
- Sear the scallops for about 1-2 minutes per side or until they have a golden crust and are opaque in the center. Remove the scallops from the pan and set them aside.
- In the same skillet, add another tbsp of EVOO and reduce the heat to medium.
- Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute or until the garlic is fragrant but not browned.
- Pour in the white wine, scrapping the bottom of the pan to release any browned bits.
- Allow the wine to simmer and reduce by half, about 2-3 minutes.
- Add the cooked pasta, lemon zest, lemon juice, and chopped basil to the skillet, tossing to combine all the ingredients.
- If the pasta seems too dry, add some of the reserved pasta cooking water, one tablespoon at a time, until you reach your desired sauce consistency.
- Return the seared scallops to the skillet, nestling them into the pasta.
- Toss everything gently to combine and allow the scallops to heat through.
- Season the pasta with additional salt, pepper, and red pepper flakes to taste.
- Serve the scallop pasta in bowls, garnished with freshly grated Parmesan cheese and chopped parsley.
- Drizzle a little more EVOO over the top, if desired, and serve immediately.