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So, in complete full disclosure – this recipe was actually vegan…and then, I added the crispy scallops. So, you’ve got options. Keep it vegan with no seafood, or fry up some cauliflower or oyster mushrooms and voila – it’s vegan again!

Plus, it’s really another back pocket recipe that you need to keep in your repertoire.

Lemon Garlic Pasta with Broccolini and Crispy Scallops

For the scallops,

3/4 pound of fresh scallops
1 teaspoon of Old Bay Seasoning
1 good pinch of Kosher salt
1 cup of all purpose flour
Oil, for frying

Preheat the oil in a skillet. Meanwhile, in a large bowl, combine the scallops with the Old Bay seasoning and the salt until well combined. Then, add in the flour and toss to evenly coat. Shake off the excess flour and fry in the hot oil until golden brown. Drain on paper towels to get rid of any excess oil.

For the pasta
3/4 pound of cooked angel hair pasta
About a half cup of the pasta water, reserved
1/4 cup of olive oil
1/4 cup of fresh squeezed lemon juice
5 cloves of garlic minced
2 tablespoons of vegan butter
3/4 teaspoon of garlic powder
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1 teaspoon of dried basil
1 cup of cooked broccolini, cut into pieces
lemon slices, to garnish

In a large skillet, heat the olive oil and butter together until melted. Add in the garlic, salt, garlic power, black pepper, and dried basil and cook for a few minutes until fragrant. Then, add in the lemon juice, broccolini, and then mix in the drained pasta. If the dish is a little dry, add in a bit of the pasta water to loosen it up. Garnish with the lemon slices and serve.

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