Capellini with Lemon and Scallops

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well.


1 pound bay or sea scallops
1/2 Cup flour
2 Tablespoons Extra Virgin Olive Oil for searing scallops
4 Tablespoons Lemon Olive Oil
1 Lemon, zested and juiced
1 pound capellini, cooked al dente
1/3 Cup flat leaf parsley, chopped plus some for garnish
Salt and Pepper to taste


If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and pepper. Toss scallops in flour to coat. In a skillet using high heat, add olive oil and heat up for about 30 seconds. Place scallops in skillet to sear, turning when necessary. The scallops shouldn't take more than 3 or 4 minutes to cook. Add lemon juice to skillet, remove from heat and cover. Cook the capellini according to package, drain and reserve 1/4 Cup of the cooking water.

To Serve:

Place pasta in large serving bowl. Add lemon olive oil and scallops, toss to combine. If dry add a little of the cooking water and toss again. Top with lemon zest and parsley for garnish.

Serves 4

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