Lemon Garlic Pan-Seared Scallops with Spring Blossom Blend
Serving Size: 4-6
1 lb. Pappardelle's Spring Blossom Blend Pasta 1 lb. sea scallops 2 large lemons 2 tbsp. garlic, minced 4 springs thyme, stems removed 4 tbsp. extra-virgin olive oil, divided 4 tbsp. shredded Parmesan cheese Salt & pepper, to taste
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving one cup pasta water.
Meanwhile, zest lemons into a small saucepan. Cut lemons in half, remove seeds and squeeze into pan. Add garlic, thyme and 2 tbsp. olive oil. Blend well. Place saucepan on stovetop on low heat.
Heat a large nonstick pan on high until very hot. Sprinkle scallops with salt & pepper and 2 tbsp. olive oil. Toss to coat. Place scallops in hot pan and cook for about 4 minutes per side, or until well browned, firm and milky white to the center (minimum internal temperature of 145 degrees).
When pasta is done, return to the pot with warm olive oil mixture and reserved pasta water. Toss well.
Plate pasta and scallop mixture. Garnish with shredded Parmesan cheese. Enjoy!
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