Basil Pan-Seared Scallops over Pasta
Description
Lemon and dried basil flavor scallops as they're pan-seared in butter and tossed with bow-tie pasta in this easy dish that tastes like you slaved away in the kitchen.
Ingredients
•
1 (16 ounce) box farfalle (bow-tie) pasta
•
24 scallops, rinsed and drained
•
3/4 cup olive oil, divided
•
1/4 cup lemon juice
•
1 1/2 teaspoons dried garlic flakes, divided
•
1 teaspoon salt, divided
•
1/2 teaspoon ground black pepper
•
2 tablespoons dried basil, divided
•
1 tablespoon whipped butter
•
1/2 cup whipped butter
Directions
1
Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2
Meanwhile, place scallops into a large bowl.
3
Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops.
4
Melt 1 tablespoon butter in a large skillet over medium-high heat. Place 1/2 of the scallops, basil-side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet.
5
Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes.
6
Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.