Le­mony Scal­lops with An­gel Hair Pasta

TAKES: 25 min. • MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

This del­i­cate dish tastes so bright with its touch of grated lemon. It’s an im­pres­sive din­ner that comes to­gether quickly. —Thomas Fa­glon, Som­er­set, NJ 8 oz. un­cooked multi­grain an­gel hair pasta

3 Tbsp. olive oil, di­vided 1 lb. sea scal­lops, pat­ted dry 2 cups sliced radishes

(about 1 bunch)

2 gar­lic cloves, sliced

1/2 tsp. crushed red pep­per flakes 6 green onions, thinly sliced

1/2 tsp. kosher salt 1 Tbsp. grated lemon zest 1/4 cup lemon juice

1. In a 6-qt. stock­pot, cook the pasta ac­cord­ing to pack­age di­rec­tions; drain and re­turn to pot.

2. In a large skil­let, heat 2 Tbsp. oil over medium-high heat; sear scal­lops in batches un­til opaque and edges are golden brown, about 2 min­utes each side. Re­move from skil­let; keep warm.

3. In the same skil­let, saute radishes, gar­lic and pep­per flakes in re­main­ing oil un­til the radishes are ten­der, 2-3 min­utes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to com­bine. Sprin­kle with lemon zest and juice. Top with scal­lops to serve. 11/2 CUPS 404 cal., 13g fat (2g sat. fat), 27mg chol., 737mg sod., 48g carb. (4g sug­ars, 6g fiber), 25g pro.

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