Herbed Pasta with Scallops and Olive Oil
Dill, tarragon and basil adds a delicious and fresh flavor to this spring pasta dish.Serves 4-6
Ingredients
- 1 pound sea scallops
- 3 garlic cloves, chopped
- 4 tablespoons fresh dill, plus more for garnish, chopped
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh basil, chopped
- Juice and zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 12 ounces dry spaghetti
- Sea salt and freshly ground black pepper
Instructions
- Pat the scallops dry and season them with salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is al dente. Drain the pasta, reserving 1 tablespoon of the water.
- While the pasta is cooking, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute, stirring. Add the dill, tarragon, basil, lemon juice and zest and cook for 2 minutes, stirring. Add the scallops and cook on both sides for 4 minutes total, or until the scallops are just cooked through.
- Add the pasta and reserved water to the pan, and season with salt and pepper. Gently mix until combined.
- Transfer the scallops and pasta to individual bowls. Sprinkle with dill over the top. Serve immediately.
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