Spaghetti with Bay Scallops and Lemon

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Pepper

  Spices, black

  1 tsp or 2g

• Romano cheese

  1 oz or 28g

• Scallops

  Mollusks, (bay and sea), cooked, steamed

  450g

Directions

1. Note: 450 grams of scallops = 1 lb.
2. Bring a stockpot of salted water to a boil and add the pasta. Cook until al dente according to package instructions and drain, reserving 1/2 cup pasta water.
3. While the pasta water comes to a boil, heat the olive oil and butter in a large cast iron or nonstick skillet over medium heat.
4. Pat the scallops dry and add to the pan. Cook until browned on each side (brown in batches if the pan is too crowded). Then add the lemon zest, lemon juice, and black pepper. Add the cooked pasta and reserved water, a few tablespoons at a time, until appropriately saucy.
5. Transfer to a serving bowl and pass the grated cheese with the pasta.

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