Scallops sautéed in garlic and butter have that wonderful melt in your mouth quality. The lemon in this dish provides a nice kick with every forkful of pasta.
- 3 tablespoons of garlic, minced
- ¾ cup of butter
- 2 pounds of scallops
- 1 teaspoon of salt
- 1/8 teaspoon of pepper
- 2 tablespoons of lemon juice
- 1 pound of pasta, cooked
Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
In a large skillet, melt the butter over medium – high heat.
Stir in garlic and sauté for about 1 – 3 minutes, or until aromatic and slightly browned.
Add the scallops and cook for several minutes on each side until the scallops become firm and opaque. Turn off the heat.
Season with salt, pepper and lemon juice. Remove the scallops and set aside.
Transfer the pasta into serving plates, pour the sauce and distribute the scallops evenly.
Serve while hot.
Number of Servings: 4 - 6 servings of lemon garlic pasta with scallops.