White Wine Scallop Pasta

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.