Sweet Lemon Butter Scallop Pasta

Sweet Lemon Butter Pasta with Scallops and French toast


Boil the angel hair pasta per the packaging instructions. Brine the scallops while angel hair pasta is boiling. You only need about 10 to 15 minutes in the brine. Remove the scallops from the brine and pat dry. Season all sides of the scallops with Lane's Sweet Lemon Pepper Rub.


Add 1 - 2 tbsp cooking oil In a skillet over high heat. Once oil is hot add the scallops and cook for about 2 - 3 minutes until a nice crust starts to form then flip and cook the other side for 2 - 3 minutes. You want the scallops to be opaque with a nice sear/crust.

Once scallops are done set them to the side and reduce heat to medium. Add Butter, lemon juice, and 1 - 2 tbsp Lane's Garlic2 rub. Cook for a minute or so until everything is mixed together.

Add pasta, milk, and spinach. Mix together and cook until spinach is soft. Add back in scallops to heat back up and top with parmesan cheese and lightly season top with Lane's Sweet Lemon Pepper Rub.

Serve and Enjoy!


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