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Scallop and Herb Pasta

Ingredients

  • 10 oz zucchini noodles
  • 10 oz linguine
  • 1/4 cup shallots finely chopped
  • 3 cloves garlic smashed
  • 1/3 cup Mazola Corn Oil + more for cooking scallops
  • 1 lemon halved
  • 1/4 cup parsely chopped
  • 1/4 cup basil chopped
  • 1 lb cherry tomatoes
  • 15-20 scallops
  • salt & pepper

Instructions

Directions:

  1. Pat your scallops dry and let them sit at room temperature while you prep the other ingredients.
  2. Fill a small pot 2/3 full with water. Salt the water and bring to a boil. Once boiling, cook the linguine according to instructions and drain.
  3. While the water boils, place a large pan over med-high heat and add 1/3 cup corn oil. Once the oil is hot, add the garlic and shallots. Stir for about a minute until the garlic is fragrant. Add the tomatoes. Stir occasionally until the tomatoes have popped. Season with salt and pepper.
  4. Once the tomatoes have all popped, add the zucchini noodles and toss. Cook for another 3-4 minutes. Toss in the linguine and herbs. Taste, and season as desired with salt and pepper. Cover and set aside.
  5. Place a heavy pan over high heat with 2 Tbsp of corn oil. Once hot, add the scallops. Do not crowd the pan. Cook for 2 minutes on each side and remove.
  6. To assemble: Place pasta in a bowl and top with 4-5 scallops. Garnish with parsley and squeeze a generous amount of lemon juice over each dish. Bon appetit.