Yields 2 servings

INGREDIENTS

1 cup Pappardelle Pasta (Fresh If Available)

4 tbsp Butter

1 tbsp Grapeseed oil

6 Scallops U-10

2 tsp Lemon Zest

Lemon Juice

Capers

Parsley

Thyme

Sea or Kosher Salt

Black Pepper

2 oz Parmesan Cheese

 

METHOD

Bring a pot of water to a boil. Cook fresh pappardelle gently for 4-6 minutes until al dente. Drain and hold on the side.

Dry the scallops, score the top, and season with salt and pepper

In a saute pan heat the oil on a high heat until its near the smoke point

Add the scallops and sear for 1 minute, turn over and sear for 1 more minute

Remove scallops from the pan and add the lemon zest and capers, then add the butter and pasta and toss until coated

Remove from the heat and toss in the herbs and the scallops with any juice that has come out

Twist the pasta onto a bowl or on a plate

Place 3 scallops on top of the pasta, micro plane or shave the parmesan on top and serve