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Pasta with Scallops and Lemon





Yields
Makes 4 servings

One busy night, Robin Grant had little on hand except a lemon and some scallops. With fresh basil from her garden and some dried pasta, it became a delicious weeknight meal.

Pasta with Scallops and Lemon




James Carrier
 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
Step 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.

Step 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.

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories524
% Daily Value *
Total Fat 12g16%

Saturated Fat 3g15%
Cholesterol 45mg15%
Sodium 223mg10%
Total Carbohydrate 72g27%

Dietary Fiber 3.1g12%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.