Pasta with Scallops and Lemon

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.