Spaghetti with Lemon, Basil and Scallops

This flavorful but simple spaghetti dinner combines a creamy vinaigrette packed with bright, lemony flavor with tender bay scallops (or shrimp).
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Main Dish
Cuisine: American, Italian
Keyword: cooked, scallops, shrimp
Servings: 4
Calories: 922
Cost: $15

Ingredients

  • 1/2 cup olive oil extra-virgin
  • 2 tsp lemon zest grated
  • 2 lemons juiced
  • 1 small clove garlic minced to paste
  • Salt and pepper
  • 2 ounces Parmesan cheese grated (1 cup)
  • 4 Tbl unsalted butter softened
  • 1 pound scallops bay or quartered sea scallops
  • 1 pound spaghetti
  • 1/4 cup basil fresh, shredded

Instructions

  • Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy.
  • 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.
  • 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.

Notes

Nutrition

Calories: 922kcal | Carbohydrates: 94g | Protein: 35g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 672mg | Potassium: 578mg | Fiber: 5g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 30mg | Calcium: 208mg | Iron: 3mg
Tried this recipe?Let us know how it was!

1 Comment

  1. SallyJoJo on 10/06/2018 at 8:29 pm

    This recipe was printed in the Des Moines Register, they called for the juice of 2 lemons, or 1 cup of juice. Too much lemon, next time I make it, will use 1/2 cup lemon juice and 1/2 cup white wine. Otherwise, the flavor and cooking method worked great, will have again with less lemon.

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.