Lemony Scallops with Angel Hair Pasta
TAKES: 25 min. • MAKES: 4 servings
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.