Pasta with Scallops

This Pasta with Scallops dish combines tender, pan-seared scallops with al dente pasta, all enveloped in a light lemon-garlic sauce. It's a delightful meal that brings the taste of the sea to your table in a kosher-friendly way.

Ingredients

• Pasta (linguine or spaghetti) - 150 grams
• Scallops - 300 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 3 cloves
• Lemon (zest and juice) - 1
• Fresh parsley (chopped) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon
• Vegetable broth - 100 ml

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
3. Pat the scallops dry with a paper towel and season with salt and black pepper.
4. Once the oil is hot, add the scallops to the skillet. Sear for about 2-3 minutes on each side until golden and cooked through. Remove scallops from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
6. Add the vegetable broth, lemon juice, and lemon zest to the skillet. Bring to a simmer and let it reduce for about 2-3 minutes.
7. Return the scallops to the skillet along with the cooked pasta. Toss everything together to coat the pasta and scallops in the sauce.
8. Add chopped parsley and red pepper flakes, mixing well. Taste and adjust seasoning as needed.
9. Serve immediately, garnishing with extra parsley and lemon wedges if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Scallops are a great source of lean protein and essential nutrients like vitamin B12.
• Olive oil is rich in healthy fats and antioxidants, promoting heart health.

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