Scallop Scampi Pasta

A take on scampi with scallops instead of shrimp! Toss in lots of lemon, parsley, and arugula, for a fresh pasta dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta al dente according to package instructions in salted water. Reserve about a cup of pasta water.

Step 2

Meanwhile, pat the scallops very dry and season with salt and pepper. Heat a large pan over medium-high heat and melt two tablespoons of butter. Add the scallops to the pan and cook for 2 minutes. Flip the scallops over and cook for another 2 minutes, spooning over the melted butter while they cook. Transfer to a plate.

Step 3

In the same pan, melt the other two tablespoons of butter over medium heat. Add the shallots and garlic and cook for 2 minutes, stirring often. Add the red pepper flakes and lemon zest and cook for another minute, stirring often.

Step 4

Pour in the white wine, and scrape up any brown bits stuck to the bottom of the pan. Cook for 2 minutes. Add arugula and stir to combine into the sauce so the arugula wilts. Then add the parsley and stir to combine into the sauce.

Step 5

Add the cooked spaghetti and about 1/4 cup of pasta water. Squeeze on the juice of half a lemon. Toss everything together and add more pasta water as needed so the sauce evenly coats the spaghetti.

Step 6

Divide the pasta evenly into bowls and top each bowl with scallops. Squeeze on additional lemon juice as desired.

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