While the water is heating up, combine your lemon juice, lemon zest, garlic, 1 tbsp of the olive oil, and the chili flakes in a small pot. Set the pot over low heat and let it hang out there while you are cooking the pasta and scallops. The low heat will allow the flavors to combine well without bringing the olive oil past its smoking point.
Ingredients (makes 4 servings) 1 500 g fresh scallops, trimmed (1.1 lb). 2 3 tbsp extra virgin olive oil (45 ml). 3 4 tbsp butter or ghee (57 g/ 2 oz). 4 1 clove garlic, minced. 5 salt and pepper, to taste. 6 ... (more items)
Ingredients (makes 4 servings) 1 500 g fresh scallops, trimmed (1.1 lb) 2 3 tbsp extra virgin olive oil (45 ml) 3 4 tbsp butter or ghee (57 g/ 2 oz) 4 1 clove garlic, minced 5 salt and pepper, to taste 6 1/3 cup chicken broth (80 ml) 7 juice and zest 1 lemon 8 4 tbsp fresh chopped parsley 9 1 tbsp fresh chopped chives
Once the oil begins to shimmer, carefully place scallops in pan without overcrowding, and sear undisturbed for 2 to 3 minutes or until the first side has developed a golden brown crust. Then, flip and cook for another minute or two (depending on the size of the scallops) until just opaque through the centers. Do this in batches if necessary.