Garlic Lemon Pasta Salad with Seared Scallops

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
  • Salt


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

  • Convey a pot of water to a boil.
  • Blanch broccoli for Three minutes. Take away and run chilly water over it to cease the cooking course of.
  • In a small saucepan sauté garlic, oil, and zest of 1 lemon for Three minutes.
  • Take away from warmth and add the juice of 1 lemon.
  • Mix cooked pasta, broccoli, garlic lemon sauce, a number of pinches of salt, and cheese in a bowl. Combine.
  • 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.

    Garlic Lemon Pasta Salad with Seared Scallops

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