I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Lemon Pasta with Scallops
...in your mind.
Lemon Pasta with Scallops

Lemon Pasta with Scallops

Ingredients

    Pasta
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1/4 teaspoon red pepper flakes, more if you like it spicier
  • Kosher salt & fresh ground pepper to taste
  • 1/3 cup grated Parmesan cheese, plus extra for plating
  • 1/2 pound any kind of pasta you like, though longer noodles definitely fit better here
  • 2 tablespoons chopped curly parsley
    Scallops
  • 6 sea scallops, the large ones, out of the fridge about 30 minutes before cooking
  • Kosher salt & fresh ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions

    Pasta
  1. Add pasta to heavily salted boiling water, stir lightly to keep from sticking
  2. About 1/2 way into the pasta cooking time, heat a large skillet over medium heat and add the oil and garlic - you don’t want the garlic to burn, just sizzle lightly
  3. After about 30-45 seconds, add the red pepper, stir then put in the lemon zest and juice - mix well and keep on low (btw, if making the scallops this is when you should start heating the pan, see below)
  4. When the pasta is al dente (still a bit firm when you bite it), remove from the water with tongs and put into the pan (save about a half cup of the pasta water) then top with the parmesan
  5. Add about 1/4 cup of the pasta water, and mix really well to coat the pasta - if you want it a bit thicker, add more cheese
  6. Season with salt & pepper and add the parsley - mix well again and plate, finally topping with a little more Parmesan
Lemon Pasta with Scallops

Lemon Pasta with Scallops

Ingredients

    Pasta
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1/4 teaspoon red pepper flakes, more if you like it spicier
  • Kosher salt & fresh ground pepper to taste
  • 1/3 cup grated Parmesan cheese, plus extra for plating
  • 1/2 pound any kind of pasta you like, though longer noodles definitely fit better here
  • 2 tablespoons chopped curly parsley
    Scallops
  • 6 sea scallops, the large ones, out of the fridge about 30 minutes before cooking
  • Kosher salt & fresh ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions

    Pasta
  1. Add pasta to heavily salted boiling water, stir lightly to keep from sticking
  2. About 1/2 way into the pasta cooking time, heat a large skillet over medium heat and add the oil and garlic - you don’t want the garlic to burn, just sizzle lightly
  3. After about 30-45 seconds, add the red pepper, stir then put in the lemon zest and juice - mix well and keep on low (btw, if making the scallops this is when you should start heating the pan, see below)
  4. When the pasta is al dente (still a bit firm when you bite it), remove from the water with tongs and put into the pan (save about a half cup of the pasta water) then top with the parmesan
  5. Add about 1/4 cup of the pasta water, and mix really well to coat the pasta - if you want it a bit thicker, add more cheese
  6. Season with salt & pepper and add the parsley - mix well again and plate, finally topping with a little more Parmesan