Spaghetti with Bay Scallops and Lemon

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Pepper

  Spices, black

  1 tsp or 2g

• Parmesan cheese

  Shredded

  1 oz or 28g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

Directions

1. Bring a stockpot of salted water to a boil, add the pasta, and cook until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta water comes to a boil, heat olive oil and butter in a large skillet over medium heat.
3. Pat the scallops dry and add to the pan. Cook until browned on each side, browning in batches if necessary. Add lemon zest, lemon juice, and black pepper.
4. Add the cooked pasta and reserved water, a few tablespoons at a time, until the sauce reaches desired consistency.
5. Transfer to a serving bowl and serve with grated cheese.