This made for a quick summer lunch that felt light, healthy but still very filling. It’s probably essential to watch the Alton Brown video on how to properly sear scallops which entails careful attention to timing. The pasta was surprisingly good too, which I kinda just winged with some leftover basil leaves. The bay scallops were just $6 dollars at my local market.
You’ll need: About 8 medium to large fresh bay scallops, big handful of basil leaves, 5 garlic cloves, 4 table spoons of extra virgin olive oil, a tablespoon of butter, 1/4 of a box of whole wheat thin spaghetti, sea salt & freshly ground black pepper.
Start cooking your spaghetti in salt water with care not to overcook; probably better to undercook because it will continue to cook when you saute it later. Meanwhile, combine the basil, garlic, 2 tablespoons of EVOO in a food processor til chopped finely (but not pureed). With a large frying pan, sear your scallops a la Alton Brown, when done, set aside on a plate. Now wipe down the pan and on medium-high heat, add about two tablespoons of the basil sauce to the pan and let sizzle for about 45 seconds. Then add the pasta, toss around for 3 minutes, season generously with salt and pepper. Turn off heat and let the pasta sit in the pan undisturbed for 2 more minutes to get a nice crispy texture on some of the pasta. And finally, plate it all with the scallops.