Description
A light lemon butter garlic sauce tops bucatini pasta with scallops and a glass of Pinot Grigio.
Ingredients
Scale
- 12 oz box of bucatini pasta
- 3 tbs unsalted butter
- 1 lb fresh sea scallops
- 1 small lemon
- 1 small shallot chopped
- 3 garlic cloves minced
- 1 handful fresh parsley chopped
- 1/4 cup cherry tomatoes sliced in half
- 1 tbs parmesan cheese grated (optional to add a few fresh shaved pieces as well)
- salt & pepper to taste
Instructions
- Bring medium sized pot of water to a boil. Add pasta and cook according to package instructions.
- Meanwhile, in a skillet over medium to high heat, add one tablespoon of butter
- Season the scallops with salt and pepper. Once the pan is sizzling hot, place the scallops one by one into the pan. Squeeze the juice of half the lemon onto the scallops.
- Cook for 1 minute then flip and cook for 1 additional minute or until fully cooked through. Scallops quickly fairly quickly so be sure to keep an eye on them.
- Remove scallops and set aside.
- Add shallot and garlic to pan and cook until the shallot starts to turn translucent (approx 1 min.)
- Add in cooked pasta and remaining butter. Stir until the butter is completely melted.
- Squeeze the juice from the remaining half of the lemon over the pasta. Add in tomatoes, parm cheese, parsley, and salt/pepper to taste. Stir until everything is well incorporated.
- Divide the pasta amongst 4 plates. Top with scallops and additional parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main