Basil Pan-Seared Scallops over Pasta
Prep Time: 15 Minutes
Ready In: 35 Minutes
Cook Time: 20 Minutes
Yields: 4 servings
"This dish is so easy to make, but tastes like you slaved away in the kitchen. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself."
INGREDIENTS:
1/2 (16 ounce) package farfalle (bow tie) pasta
12 scallops, rinsed and drained
1/4 cup and 2 tablespoons olive oil
2 tablespoons lemon juice
3/4 teaspoon dried minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried basil
1/4 cup and 1 teaspoon whipped butter
DIRECTIONS:
1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
3. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. 5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops. |