Ingredients
8
8 servings
- •1 (16 ounce) box farfalle (bow-tie) pasta
- •24 scallops, rinsed and drained
- •0.75 cup olive oil, divided
- •0.25 cup lemon juice
- •1.5 teaspoons dried garlic flakes, divided
- •1 teaspoon salt, divided
- •0.5 teaspoon ground black pepper
- •2 tablespoons dried basil, divided
- •1 tablespoon whipped butter
- •0.5 cup whipped butter
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, place scallops into a large bowl.
- Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Place 1/2 of the scallops, basil-side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet.
- Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes.
- Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.
Nutritional Facts
Per 8 servings
- Calories: 522
- Carbohydrate: 46g
- Fat: 31g
- Fiber: 3g
- Protein: 16g
- Sugar: 1g
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