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seared scallops + lemony pasta primavera
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Short-cut pasta and assorted summer vegetables doused in lemon juice and zest and finished with a generous helping of fresh basil and shredded parmesan. Easily consumed sans seafood (or cheese) for vegan, but scallops pair easily with citrus and provide a healthy punch of protein to an effective carb-load-friendly meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1/2 lb tri-colored rotini, or other short cut pasta
  • 3 tbsp olive oil, divided
  • 1 green bell pepper
  • 1/2 cup grape tomatoes
  • 1/2 yellow onion, sliced
  • 1 small head broccoli
  • 1/2 cup basil, finely chopped
  • 1 lemon (juice and zest)
  • 1/2 cup shredded parmesan
  • kosher salt + pepper, to taste
  • 1 lb sea scallops
  • kosher salt + pepper

Instructions
 

Pasta Primavera

  • First, prepare vegetables. Slice onion and pepper in fajita-style strips. Slice or break florets from the broccoli head (save the stems! They're wonderful for stir fry.)
  • Bring a large pot of generously-salted water to boil. Add pasta, and cook according to package directions.
  • In the meantime, heat 1 tbsp olive oil in a large skillet. Add vegetables except the tomatoes; cook for about 3 minutes. Then, add tomatoes, and cook until all vegetables are soft and tomatoes begin to burst. Turn heat to low and add lemon juice, zest, salt, and pepper. Toss to combine.
  • Drain pasta and add to pan with vegetables. Toss to combine. Add basil and parmesan. Continue to stir and toss into everything is well-incorporated.

Scallops

  • While pasta cooks, line a plate with paper towels and place scallops atop. Place another paper towel on top of the scallops.
  • Heat cast iron skillet on high heat until water droplets spit and dance along the bottom surface. You want your pan SEARING hot for this, so be careful!
  • Dust both sides of scallops with salt and pepper (wash hands). Preset timer to 90 seconds. Using tongs, place scallops one at a time in hot skillet. Sear for 90 seconds on one side, then flip and sear for 90 seconds more on the second side. Turn heat off and immediately transfer scallops to another plate.
  • To serve, add generous heap of pasta to bowl or plate. Add scallops on top. Garnish with more cheese, lemon juice and basil, as desired.