Seared Scallops with Pasta

Ingredients

• 6 ounces rotini (or other short pasta such as penne or strozzapreti)
• 5 ounces baby arugula
• 3 tablespoons unsalted butter (divided)
• 2 cloves garlic (minced)
• 1 Meyer lemon (juice and zest (or regular lemon))
• kosher salt and freshly ground black pepper (to taste)
• 8 large sea scallops

Instructions

1. 1

   If needed, remove the foot from each scallop then pat dry and season with salt and freshly ground black pepper. Set aside.

2. 2

   Cook pasta according to package directions. When the pasta is done, stir in the arugula and drain immediately (this will wilt the arugula just enough).

3. 3

   To sear the scallops, In a skillet or cast iron pan, heat one tablespoon of butter over medium-high heat until very hot. Add scallops, leaving an inch of space around each one. Sear for two minutes on one side; flip, and sear for 2 minutes on the second side. Each side of the scallop should be golden brown and the sides opaque.

4. 4

   Meanwhile, melt the other two tablespoons of butter in the pan you used to cook the pasta. Add garlic; cook and stir just until fragrant. Add lemon zest and juice; stir until combined. Add pasta and arugula and stir to coat; season to taste with salt and freshly ground black pepper.

5. 5

   Divide pasta mixture between two plates. Top each with 4 scallops and serve.