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Pasta With Scallops and Lemon
  • 12 oz. Dried penne pasta
  • 1 Med. Sweet onion, peeled and diced
  • 3 cloves garlic peeled and minced
  • 3 Tbs. Olive oil
  • 1 Tbs. freshly grated lemon peel
  • 1/4 Cup Freshly squeezed lemon juice
  • 1 lb. Scallops ( about 1/2 inch wide), rinsed
  • 1/3 Cup chopped fresh basil
  • Salt and pepper to taste
In a 5-to-6-quart saucepan over high heat, bring about 4 quarts of water to a boil. Add penne and cook, stirring occasionally, until tender to bite, about 10 to 12 minutes, drain. Meanwhile, in a 10-to-12-inch frying pan over medium heat, stir onion and garlic in 2 tablespoons of the olive oil until limp, 3 to 5 minutes. Add lemon peel, lemon juice, 1 tablespoon of olive oil and scallops to the pan with the onion and the garlic. Bring to a simmer and cook until scallops are opaque, but still moist-looking in the center, about 6 minutes. Add pasta and basil to the scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into wide, shallow pasta bowl to serve. Makes 4 servings.
Provided by:
Southwest Family Citrus and Spenar Family

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