Pasta with Scallops and Lemon

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

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Nutritional Information

Amount per serving
  • Calories: 524
  • Calories from fat: 21%
  • Protein: 31g
  • Fat: 12g
  • Saturated fat: 3g
  • Carbohydrate: 72g
  • Fiber: 3.1g
  • Sodium: 223mg
  • Cholesterol: 45mg

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. 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. 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. 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. 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.
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