Pasta with Scallops and Lemon

Pasta with Scallops and Lemon Recipe
James Carrier
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.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 524
Caloriesfromfat 21 %
Protein 31 g
Fat 12 g
Satfat 3 g
Carbohydrate 72 g
Fiber 3.1 g
Sodium 223 mg
Cholesterol 45 mg

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

Preparation

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.

Robin Grant, Oakland, OR,

Sunset

May 2004
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