Ingredients

• 16 oz Patagonia Scallops
• 16 oz spaghetti
• 1/2 cup extra virgin olive oil
• 6-8 large garlic cloves, minced
• 1/2 cup fresh lemon juice and zest, about 2-3 large lemons
• 2/3 cup white wine
• 3/4 cup parmesan cheese, freshly grated
• 2-3 tbsp fresh basil, minced
• Sprinkle of red pepper flakes
• Salt and black pepper, to taste
• Toppings
• Fresh parmesan, grated
• Fresh parsley, minced
• Fresh basil, minced

Directions

1. Prep Ingredients:
2. Mince garlic, basil, and parsley.
3. Grate parmesan cheese.
4. Juice and zest lemons.
5. Set pot of water to boil.
6. Cook Pasta:
7. According to the packaging directions, cook the spaghetti until al dente.
8. Start Sauce:
9. When pasta is almost finished cooking, pour 1/2 cup olive oil and the minced garlic in a large skillet and heat to medium heat.
10. Cook until garlic is fragrant, about two minutes.
11. Then, add the 1/2 cup of lemon juice and zest, 2/3 cup white wine, and red pepper flakes to the pan, let simmer.
12. Sear Scallops:
13. Wash scallops and pat dry with paper towel. Then, season with salt and pepper.
14. Heat a medium sized skillet on high heat. When pan is hot, melt 1 tsp butter and place scallops in the pan. (If necessary, work in batches so the pan is not overcrowded.)
15. Sear without moving them for a minute, until the bottom forms a crust. Turn over and cook for another minute or two, and the center is slightly translucent and the bottom is seared.
16. Remove from the pan. Set the scallops aside, on a warm plate.
17. Combine:
18. Use tongs to transfer the al dente pasta into the skillet with the lemon garlic sauce.
19. Stir in the 3/4 cup parmesan cheese into the pasta.
20. Add 2 tbsp of minced basil, along with salt and pepper, to taste.
21. Add more fresh lemon juice, if desired.
22. Serve:
23. Once served, top with additional parmesan, parsley, and basil.