Seared Scallops Pappardell Recipe

Cooking Instructions

1. 1

   Prepare the Pasta

   Cook the egg pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Sundried Tomatoes

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sundried tomatoes and sauté for about 2-3 minutes until they are slightly softened. Remove from the skillet and set aside.

3. 3

   Sear the Scallops

   In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until a golden crust forms. Season with salt and black pepper. Remove from the skillet and keep warm.

4. 4

   Make the Garlic Lemon Sauce

   In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant. Add the lemon juice and stir, scraping up any browned bits from the bottom of the pan. Cook for another 1-2 minutes.

5. 5

   Combine and Serve

   Return the sundried tomatoes and cooked pappardelle to the skillet, tossing to coat in the sauce. Add the scallops on top. Garnish with fresh parsley before serving.