Since there are only 2 of us, I cut the recipe in half. I only had a few sea scallops and added some shrimp as well as some mushrooms I had on hand. I thought there might be too much lemon juice, but it was okay. Since it's dead winter, I did not have fresh basil, but added some chopped from a refrigerated jar. The dish is a good "jumping off" recipe that can be adapted to whatever is on hand.
Pasta with Scallops and Lemon
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
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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
- 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
- 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.
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