Lemon Garlic Scallop Pasta

If you want a dish that will impress and taste amazing, try this scallop pasta! Juicy scallops, a kick of fresh lemon, and that tasty garlic all come together in a light, buttery sauce. Toss in some lemon and a sprinkle of parsley, and you've got a dish that's bright, flavorful, and super satisfying. Perfect for a cozy dinner at home or a dish to impress guests!

Serves: 2 People

Ingredients:

• 8 oz. spaghetti

• 0.75 lbs. jumbo sea scallops (1/2 of a 1.5 lb bag)

• 1 lemon

• 3 cloves garlic, minced

• 3 tablespoons butter

• 2 tablespoons olive oil

• 2 tablespoons parsley, minced

• 1 tablespoon grated parmesan

• 4 sprigs fresh thyme

• Seasonings: salt, garlic powder, blackening seasoning, pepper, red pepper flakes

Recipe:

1. Thaw your scallops in the fridge for about 18-24 hours beforehand (if your scallops are frozen in the first place). You'll want your scallops thawed so that they're easier to cook with. Do not thaw them at room temperature, make sure to thaw them in the FRIDGE.

2. Remove your scallops from the bag and use a paper towel to pat them all dry. Once dry, remove the 'foot' -- this is the white part on the side of the scallop. Once all of the 'foots' are removed and your scallops are dry, season both sides of the scallops with salt, pepper, and blackening seasoning.

3. Heat a pot of water on the stove. Salt the water generously. Once boiling, add in your spaghetti noodles. Cook for allotted amount of time that it says on the box - I cooked mine for 10 mins. Once done cooking, strain the noodles and set back in the pot with the heat off.

4. Heat a large pan on medium/high heat with 1 tablespoon butter. Wait until the butter melts, then add on your scallops to sear on the pan, without moving them, until they're golden brown on the bottom. Add in thyme sprigs, minced garlic, and the juice of 1/2 a lemon for flavor and then flip the scallops. Allow the other side to turn golden brown, as well. Add in 2 more tablespoons of butter and baste the scallops until they're cooked through. Remove the thyme sprigs.

5. Add in your cooked pasta. On top, add your salt, garlic powder, pepper, red pepper flakes, 1/2 juiced lemon, and 2 tablespoons olive oil (or more if you desire!). Mix around with tongs and then serve! Optional: top with fresh chopped parsley and parmesan.