Scallops Basil Seared over Pasta

By Gibby

"This dish is so easy to make, but tastes like you slaved away in the kitchen. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself or served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes."

Ingredients

• 1 (16 ounce) package farfalle (bow tie) pasta
• 24 scallops, rinsed and drained
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons dried basil
• 9 tablespoons whipped butter

Preparation

Step 1

1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
3. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.