Basil Pan-Seared Scallops over Pasta
Basil Pan-Seared Scallops over Pastan is a pescatarian recipe with 8 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 505 calories, 14g of protein, and 30g of fat. Head to the store and pick up scallops, lemon juice, whipped butter, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a reasonably priced main course. From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente.
Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper.
Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate.
Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan.
Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.