Pasta with Scallops and Lemon
%^)From the May edition of Sunset magazine ...
12 oz. Dried penne pasta
1 Medium sweet onion, peeled and diced
3 Cloves garlic, peeled and minced
3 T Olive oil
1 T Freshly grated lemon peel
1/4 C Freshly squeezed lemon juice
1 lb. Scallops (about 1 1/2 inches wide), rinsed
1/3 C Chopped fresh basil
Salt and pepper to taste
In a 5 to 6 quart sauce pan 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 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 a wide, shallow pasta bowl to serve.
4 Servings
Had this with a heart of romaine salad, whole clove garlic bread, and a bottle of 2002 Cool Fish Chardonnay-Sauvignon Blanc ... THIS is a fast great Summer meal !
Clink !
%^)
