Pasta with Scallops and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One busy night, Robin Grant had little on hand except a lemon and some scallops. With fresh basil from her garden and some dried pasta, it became a delicious weeknight meal. Ingredients:
12 ounces dried penne pasta |
1 onion (about 6 oz.), peeled and diced |
3 cloves garlic, peeled and minced |
2 tablespoons olive oil |
1 tablespoon grated lemon peel |
1/4 cup lemon juice |
1 tablespoon butter |
1 pound scallops (about 1 1/2 in. wide), rinsed |
1/3 cup chopped fresh basil |
salt and pepper |
Directions:
1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.
2. Meanwhile, in a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.
3. Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.
4. Add pasta and basil to scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into a wide, shallow bowl to serve.
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