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Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions. 1lb/450g dried pasta Once cooked, reserve 1 ½ cups of the pasta cooking liquid and drain the pasta. As soon as the pasta is in the water, start the seafood. Season the scallops with salt.
Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot. Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through.
Directions. Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Directions. Let sear on high for 60 seconds. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.