Aglio e Olio with Lemon Butter Scallops

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5 from 1 vote

Aglio e Olio with Lemon Butter Scallops

A simple, humble pasta dish with a gorgeous lemon butter seared scallop.

Prep Time10

Cook Time15

Total Time30

Servings: people

Ingredients

Aglio e Olio

8 oz spaghetti
1/4 cup good extra virgin olive oil
1 tbs garlic (about 4 cloves), sliced thin
kosher salt
2 tbs fresh parsley
1/4 cup grated parmesan cheese optional

Lemon Butter Scallops

.5-1lb scallops patted dry, side muscle removed
black pepper
2 tbs butter
juice of one lemon
optional: red pepper flakes

Instructions

Prep Scallops: Remove side muscle of scallop if there is one. It is a small piece of tissue on the side you can peel off with your fingers. Pat dry with paper towels. Season well with salt and pepper.
Make Garlic Infused Oil: In small skillet or sauce pan, add extra virgin olive oil and sliced garlic. Put heat on medium-low & cook garlic, stirring every few minutes. Stop as soon as the garlic starts turning golden and remove oil from heat. Don't forget, It will continue cooking in the oil. You do not want it to brown or burn! The garlic has to stay soft and sweet. Set aside until pasta and scallops are ready.
Make Pasta: Bring large pot of water to boil. Make sure to season well with salt. There is no other salt in this pasta so your pasta should be seasoned well! Boil pasta according to package. Drain really well. Place back in warm pot and pour garlic and oil sauce over the noodles. Toss to coat.
if adding, add parmesan cheese while still warm and then fresh parsley.
While pasta boils, Sear Scallops: Heat 1tbs of avocado oil in a heavy bottomed skillet (like cast iron or stainless steal) on high. Once oil is very hot, add scallop and sear 1-2 minutes until nice hard sear is formed. Flip scallop and cook until fully opaque and tender. This could take anywhere from 30 seconds to a minute depending on the size of the scallop. A small scallop may only need a few seconds on the second side!
Make Lemon Butter Sauce: Remove scallops and add lemon juice to hot scallop pan. Use lemon juice to lift everything off the pan by gently stirring with a spoon or spatula (if pan is very hot, remove from heat!). Add butter & basil and toss until silky. Taste and add more butter or lemon juice as needed.
Serve: Serve pasta with scallops & lemon butter sauce on top or on the side, extra basil, parmesan and red pepper flake.

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