Basil Pan-Seared Scallops over Pasta recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta 24 scallops, rinsed and drained ¾ cup olive oil ¼ cup lemon juice 1 ½ teaspoons dried minced garlic 1 teaspoon salt ½ teaspoon ground black pepper 2 tablespoons dried basil 9 tablespoons whipped butter
Nutrition Info
- 521.6 caloriescarbohydrate: 45.8 gcholesterol: 38 mgfat: 30.5 gfiber: 2.9 gprotein: 16.1 gsaturatedFat: 8.4 gservingSize: -sodium: 453 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Basil Pan-Seared Scallops over Pasta
Directions
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Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.