Seared Scallops, Edamame Pasta
Seared Scallops with pasta, basil, garlic, red chili flakes, olive oil.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 pound wild scallops
- 2 tablespoons avocado oil
- 2 tablespoons butter
- big handful basil chopped
- 4 ounces pasta I use this low-carb edamame
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon red chili flakes
- 1/4 cup pork panko optional
Remove the rubbery muscle on the side of the scallops.
Rinse in cold water.
Dry with paper towels.
Bring to room temperature.
Get pan hot. Add avocado oil. Add Butter.
Place scallop in frying pan. Do not crowd or they will steam, not caramelize. You may have to cook into two batches.
Fry for two minutes on one side, one minute on the other. Scallops move easily once caramelized.
In meantime, boil water for pasta, cook according to directions. Reserve 1/4 cup water before draining.
Toss pasta with olive oil, a little pasta water, garlic, basil, red chili flakes.
Serve with Seared Scallops.
Toast pork panko in frying pan (can use a little butter or oil)
Toss pork panko over scallops.
Season with salt and pepper.