Recipe: Spaghetti with Lemon, Basil and Scallops

SPAGHETTI WITH LEMON, BASIL AND SCALLOPS

Servings: 4-6

Start to finish: 30 minutes

Ingredients

1/2 cup extra-virgin olive oil

2 teaspoons grated lemon zest plus ? cup juice (2 lemons)

1 small garlic clove, minced to paste

Salt and pepper

2 ounces Parmesan cheese, grated (1 cup)

4 tablespoons unsalted butter, softened

1 pound small bay scallops

1 pound spaghetti

1/4 cup shredded fresh basil

Instructions

Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan until thick and creamy.

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops in single layer and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Stir in olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve.

Nutrition information per serving: 587 calories; 258 calories from fat; 29 g fat ( 8 g saturated; 0 g trans fats); 37 mg cholesterol; 506 mg sodium; 61 g carbohydrate; 3 g fiber; 2 g sugar; 20 g protein.