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lemon and garlic pasta with
pan-seared scallops

Prep Time:



Cook Time:





About the Recipe

for a delicious and quick meal, this pasta and scallops dish will hit the spot


1 large lemon, grated for zest

(and freshly squeezed for

2 Tbsp lemon juice)

1 Tbsp garlic, minced or pressed

(about 2�3 cloves)

2 Tbsp olive oil, divided into two

1-Tbsp portions

16 large sea scallops (about 1 lb)

� tsp salt

1/8 tsp ground black pepper

8 oz very thin spaghetti (vermicelli

or angel hair)

2 Tbsp shredded parmesan cheese


1 In a 4-quart saucepan, bring 3 quarts of water to a

boil over high heat. When the water boils, reduce

heat to simmer until you�re ready to cook the pasta

(step 5).

2 While the water is heating up, use a grater to take

off small peels of the skin of the lemon into a small

saucepan. Cut the lemon in half and squeeze the

juice into the pan and remove pits. Use the back of a

large spoon to press the inside of the lemon to

extract more juice. Add the garlic and 1 tablespoon

of the olive oil to the saucepan. Stir to blend well.

Place on stovetop on low heat.

3 Heat a large nonstick pan or grill pan on high

temperature until very hot. Sprinkle the scallops with

salt, pepper, and 1 tablespoon of olive oil. Toss to

coat well.

4 Place the scallops in the hot pan. Cook about

4 minutes on each side, or until scallops are well

browned and firm and milky white to the center

(to a minimum internal temperature of 145 �F).

5 After turning the scallops to the second side, drop

the pasta into the boiling water. Set temperature on

medium, and cook for 2 minutes or the shortest

recommended time according to package directions.

6 When the pasta is done, set aside � cup of the

cooking water. Drain the pasta. Return drained

pasta to the pot, and toss with the warm olive oil

mixture and the � cup reserved pasta water.

7 Divide the pasta equally among four plates (about

1 cup per plate). Top each with four scallops.

8 Garnish each dish with � tablespoon of shredded

parmesan cheese. Serve immediately

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