SPAGHETTI WITH LEMON, BASIL AND SCALLOPS

Serves: 4-6

1/2 cup (125 mL) extra-virgin

olive oil

2 tsp (10 mL) grated lemon zest plus juice of 2 lemons

1 small garlic clove, minced to paste

Salt and pepper

2 oz (56 g) Parmesan cheese, grated (1 cup/250 mL)

4 tbsp (60 mL) unsalted butter, softened

1 lb (454 g) small bay scallops 1 lb (454 g) spaghetti

1/4 cup (60 mL) shredded fresh basil

1. Whisk oil, lemon zest and juice, garlic, and 1/2 teaspoon (2.5 mL) salt together in small bowl, then stir in Parmesan until thick and creamy.

2. Melt 2 tablespoons (30 mL) butter in 12-inch (30-cm) nonstick skillet over medium heat. Pat scallops dry and season with salt and pepper. Add scallops in single layer and cook until scallops are firm, about 3 minutes; transfer to bowl and cover.

3. Meanwhile, bring 4 quarts (4 L) water to boil in large pot. Add pasta and 1 tablespoon (15 mL) salt and cook, stirring often, until al dente. Reserve 1/2 cup (125 mL) cooking water, then drain pasta and return it to pot.

4. Stir in olive oil mixture, scallops with any accumulated juices, remaining 2 tablespoons (60 mL) butter, and basil and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve.