Basil Pan-Seared Scallops over Pasta

Recipe View 12 mins Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions, about 10-12 minutes, until al dente.

Recipe View 2 mins While the pasta cooks, gently place the scallops into a large bowl.

Recipe View 5 mins In a separate small bowl, whisk together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic flakes, 1/2 teaspoon salt, and black pepper. Pour this marinade over the scallops, ensuring they are evenly coated. Arrange the scallops in a single layer on a plate or baking dish. Sprinkle 1 tablespoon of dried basil evenly over the top of the scallops.

Recipe View 8 mins Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place half of the scallops, basil-side down, into the skillet. Sear for 3-4 minutes per side, until golden brown and cooked through. Transfer the seared scallops to a clean plate. Repeat with the remaining scallops.

Recipe View 5 mins In a small saucepan over medium heat, melt the remaining 1/2 cup olive oil and the remaining 1/4 cup (1/2 stick) of butter. Add the remaining 1 tablespoon dried basil, 1/2 teaspoon garlic flakes, and 1/2 teaspoon salt. Stir until the butter is melted and the sauce is heated through, about 2-3 minutes.

Recipe View 3 mins Drain the cooked pasta and return it to the pot. Pour the hot butter sauce over the pasta and toss to coat evenly. Divide the pasta among serving plates and top with the seared scallops. Serve immediately.