About this recipe:A simple, yet delectable pasta dish that everyone will love. Pasta is tossed in lemon and garlic butter and topped with pan-seared scallops.
450g farfalle pasta
24 scallops, rinsed and drained
175ml olive oil, divided
4 tablespoons lemon juice
1 1/2 teaspoons garlic granules, divided
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons dried basil, divided
135g butter, divided
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente. Drain, rinse and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 4 tablespoons olive oil, lemon juice, 1 teaspoon garlic granules, 1/2 teaspoon salt and black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large frying pan over medium-high and melt 15g butter in the pan. Place 12 scallops basil-side down and cook for about 3 to 4 minutes until dark golden brown. Turn scallops and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with remaining olive oil, remaining basil, remaining garlic granules and remaining salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates and top with scallops.