Yields Four servings
- 1 field pasta, cooked
- 2-Three crowns broccoli, chopped
- 4-5 cloves garlic, chopped
- 1 lemon
- 2 Tbsp olive oil
- 2-Three Tbsp Parmesan, freshly grated
If you’re newer to cooking and never used to “timing” the dish so it comes out on the identical time, make the pasta salad FIRST, then do the scallops final.
Making The Pasta Salad
Observe: add just a little extra lemon and oil on the finish if wanted
Searing The Scallops
Sear in a sizzling pan with 1 tablespoon butter. Three minutes on either side.