Scallops on lemon pasta
Thaw the scallops gently in the refrigerator for approx. 12 hours or at room temperature for 2–4 hours. Pat the scallops dry carefully with paper towels.
Cook the spaghetti until al dente. Finely chop the garlic cloves and sauté them in 3 tbsp of butter. Add the cooked spaghetti and toss to coat. Add 2 tsp of lemon zest and the juice of one lemon. Season to taste with salt and pepper.
Melt 1 tablespoon of butter in a pan and sear the scallops on both sides until golden brown. Wash and finely chop the parsley.
Arrange the spaghetti on deep plates, sprinkle with fresh parsley and place the seared scallops on top. Enjoy your meal!
Cook the spaghetti until al dente. Finely chop the garlic cloves and sauté them in 3 tbsp of butter. Add the cooked spaghetti and toss to coat. Add 2 tsp of lemon zest and the juice of one lemon. Season to taste with salt and pepper.
Melt 1 tablespoon of butter in a pan and sear the scallops on both sides until golden brown. Wash and finely chop the parsley.
Arrange the spaghetti on deep plates, sprinkle with fresh parsley and place the seared scallops on top. Enjoy your meal!