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Pasta with Scallops and Lemon

James Carrier
Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.