Lemon Caper Pasta with Seared Scallops

Treat yourself to this tasty Lemon Caper Pasta with Seared Scallops recipe, perfect for a date night or special evening.

UNDER 10 MINS

PASTA

Ingredients

• 225g pasta (spaghetti, linguine, or your choice)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup capers, drained and rinsed
• 2 lemons
• 1 tsp lemon zest
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 12 large sea scallops, patted dry
• 2 tbsp olive oil
• 2 tbsp butter
• fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. In a large pan, heat the olive oil over medium heat.
4. Add the minced garlic and cook for about 1-2 minutes until fragrant.
5. Add the capers, lemon juice, and lemon zest. Cook for another 1 minute.
6. Add the cooked pasta to the pan and toss to coat in the sauce.
7. Stir in the grated Parmesan cheese and chopped parsley.
8. If the pasta seems dry, add a bit of the reserved pasta water.
9. Season with salt and pepper to taste. Keep warm on low heat.
10. Season the scallops with salt and pepper.
11. In a separate pan, heat the olive oil over high heat until shimmering.
12. Add the scallops to the pan, making sure they are not touching each other.
13. Cook the scallops for about 2-3 minutes on each side, or until they develop a golden-brown crust and are opaque in the centre.
14. Add the butter to the pan during the last minute of cooking and spoon the melted butter over the scallops.
15. Divide the lemon caper pasta among serving plates.
16. Top each plate with seared scallops.
17. Garnish with additional chopped parsley and a sprinkle of grated Parmesan cheese.