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Spaghetti with Lemon, Basil and Scallops
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This flavorful but simple spaghetti dinner combines a creamy vinaigrette packed with bright, lemony flavor with tender bay scallops (or shrimp), hot pasta, butter and chopped basil. Because this recipe is so simple, it is important to use high-quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil.
Spaghetti with Lemon, Basil and Scallops
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This flavorful but simple spaghetti dinner combines a creamy vinaigrette packed with bright, lemony flavor with tender bay scallops (or shrimp), hot pasta, butter and chopped basil. Because this recipe is so simple, it is important to use high-quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil.
Servings Prep Time Cook Time
4-6 15minutes 15minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
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Instructions
  1. Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy.
  2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Stir in olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste. Serve.
Recipe Chef:Bridget Lancaster and Julia Collin Davison
Photo Credit:America's Test Kitchen
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