Scallop Pasta With Lemon & Herbs

Prep Time: 20 minutes: Cook Time: 10 minutes; Servings: 4

A delicious, stunning yet quick and easy! Your family and guests will be impressed with simple ingredients!

Ingredients:

For the scallops

For the sauce

Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it al dente. It should be tender but a little firm on the inside. Drain the pasta and add it back to the pot with a drizzle of olive oil so it doesn’t stick.
Sear the scallops: Pat scallops dry of any moisture. Lightly season with a several pinches of salt. Heat the oil in a large skillet over high heat. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque. Remove the scallops from the skillet to a plate and turn off the heat.
Make the sauce: Turn on the heat to low. Add the butter and allow it to melt (to the same pan you just cooked the scallops in). Add the lemon zest, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatulato get any browned bits stuck to the pan. Cook 1 minute until fragrant, adjusting the heat so the garlic is just sizzling but not brown.
Add the milk, pasta, salt, greens and return the heat to medium; cook until greens are wilted. Return the scallops to the pan and cook for a few seconds until just warm. Add lots of fresh ground black pepper. Taste and add additional salt if necessary. Serve over the pasta a with drizzle of olive oil and Parmesan cheese.