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Lemon Garlic Pasta with Scallops
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Ingredients:
1 lb Linguine Pasta
Olive Oil
12 Tbsp Butter, divided
4 Cloves Garlic, minced
1 Heaping Tsp Red Pepper Flakes
1 lb Scallops
Salt and Pepper, to taste
1 Heaping Tsp Dried Oregano
4 Cups Baby Spinach
3/4 Cups Parmesan Cheese, grated
3 Tbsp Parsley, finely chopped
2 -3 Tbsp Lemon Juice
Directions:
In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium high heat. Add 4-5 scallops and sear on one side for about 3-4 minutes, flip, and sear on the other side for 1-2 minutes. Repeat until all scallops are cooked.
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large pan. Add the garlic and red pepper flakes and cook until fragrant.
Add the scallops and stir to coat.
Add the oregano and spinach and cook until wilted. Season with salt and pepper to taste.
Add the cooked pasta to the pan with the remaining butter (10 Tbsp), parmesan cheese, and parsley. Toss to combine. Heat until the butter and parmesan has melted.
Add the lemon juice, toss once more, and serve.
Sprinkle additional parmesan on top, optional. Enjoy!
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In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium high heat. Add 4-5 scallops and sear on one side for about 3-4 minutes, flip, and sear on the other side for 1-2 minutes. Repeat until all scallops are cooked.
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large pan. Add the garlic and red pepper flakes and cook until fragrant.
Add the scallops and stir to coat.
Add the oregano and spinach and cook until wilted. Season with salt and pepper to taste.
Add the cooked pasta to the pan with the remaining butter (10 Tbsp), parmesan cheese, and parsley. Toss to combine. Heat until the butter and parmesan has melted.
Add the lemon juice, toss once more, and serve.
Sprinkle additional parmesan on top, optional. Enjoy!
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