Spaghetti with Bay Scallops and Lemon

Simple and refreshing, just like a summer evening at the shore -- and a big helping of bay scallops won’t break the bank like their bigger brethren. Take a bite and pretend you’re eating al fresco on a beachfront patio.

Casey Barber

Spaghetti with Bay Scallops and Lemon

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    1 pound spaghetti 2 lemons, zested and juiced
    2 tablespoons olive oil 1 teaspoon freshly ground black pepper
    2 tablespoons unsalted butter Freshly grated Pecorino Romano or Grana Padano cheese for serving
    1 pound bay scallops


    Prep: 5 min Total:
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    • 1

      Bring a stockpot of salted water to a boil and add the pasta. Cook until al dente according to package instructions and drain, reserving 1/2 cup pasta water.

    • 2

      While the pasta water comes to a boil, heat the olive oil and butter in a large cast iron or nonstick skillet over medium heat.

    • 3

      Pat the scallops dry and add to the pan. Cook until browned on each side (brown in batches if the pan is too crowded, then add the lemon zest, lemon juice, and black pepper. Add the cooked pasta and reserved water, a few tablespoons at a time, until appropriately saucy.

    • 4

      Transfer to a serving bowl and pass the grated cheese with the pasta.

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