Bay Scallop Pasta with Citrus and Fresh Herbs
This quick bay scallop pasta features a light Sicilian citrus sauce made with orange, lemon, and fresh herbs. Ready in 30 minutes, it’s a weeknight-friendly seafood dinner with a unique Italian flair.
Servings: 4 servings
Ingredients
- 8 ounces thin spaghetti or angel hair
- 1/2 cup orange juice
- 1/4 cup freshly squeezed lemon juice from 1 lemon
- 1 lb bay scallops (see notes for substitutions)
- 1-1/2 tablespoons flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon dried oregano
- 1 teaspoon orange zest
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Combine the orange juice and lemon juice in a small bowl.
- Pat the scallops dry with paper towels.
- In a zip-top bag, combine the flour, salt, and several grinds of black pepper. Add the scallops and shake to coat. Transfer them to a bowl using a slotted spoon so you can shake off the excess flour.
- Begin cooking the pasta according to package directions until al dente.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the scallops in a single layer and sauté for about 1-1/2 minutes, turning as needed for even cooking. Use a slotted spatula to transfer them to a plate. Don't overcook.
- Deglaze the pan with the citrus juice mixture, scraping up any browned bits from the bottom. Stir in the thyme, rosemary, and oregano. Simmer the sauce for about 1-1/2 minutes, then stir in the orange zest.
- Return the scallops to the pan with any juices that collected on the plate. Stir gently to coat with sauce, then remove from the heat.
- Drain the pasta and divide between four plates. Top with scallops and spoon extra sauce over each portion. If desired, garnish with extra orange zest and serve immediately.
Notes
ABOUT THE SCALLOPS: Bay scallops are naturally sweet and cook very quickly, making them ideal for light pasta dishes like this. You can substitute sea scallops cut into quarters if needed.
Nutrition
Calories: 403 | Total Fat: 12g | Cholesterol: 27mg | Sodium: 739mg | Carbohydrates: 51g | Fiber: 2g | Sugar: 5g | Protein: 21g