Farfalle W/herbs and Scallops Recipe #91684
great served at room temperature, this is a quick easy summer meal.
by chia
25 min | 10 min prep
SERVES 4 -6
- 12 ounces bow tie pasta (farfalle)
- 10 tablespoons olive oil
- 1 lb sea scallops
- fresh ground pepper
- salt
- 1-2 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 cup Italian parsley, chopped
- 1 cup fresh basil, julienned
- 1/2 cup cilantro or basil
- 1/4 cup mint leaf, torn
- 1 cup arugula
- 6 lemon wedges (to garnish)
- cook pasta according to package directions.
- drain and toss w/ 1 tbsp olive oil.
- refrigerate.
- brush scallops with 1 tbsp olive oil and season w/salt and pepper.
- heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
- in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
- season with salt and pepper.
- add farfalle, scallops, herbs, and toss well.
- garnish with lemon wedges, serve.
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5 stars