Yield: 2 Servings

Ingredients:
6 ounces rotini or other short pasta such as penne or strozzapreti
5 ounces baby arugula
3 tablespoons unsalted butter divided
2 cloves garlic minced
1 Meyer lemon juice and zest (or regular lemon)
kosher salt and freshly ground black pepper to taste
8 large sea scallops

Directions:

  • If needed, remove the foot from each scallop then pat dry and season with salt and freshly ground black pepper. Set aside.
  • Cook pasta according to package directions.
  • When the pasta is done, stir in the arugula and drain immediately (this will wilt the arugula just enough).
  • In a skillet or cast iron pan, heat one tablespoon of butter over medium-high heat until very hot.
  • Add scallops, leaving an inch of space around each one.
  • Sear for two minutes on one side; flip, and sear for 2 minutes on the second side. Each side of the scallop should be golden brown and the sides opaque.
  • Meanwhile, melt the other two tablespoons of butter in the pan you used to cook the pasta.
  • Add garlic; cook and stir just until fragrant.
  • Add lemon zest and juice; stir until combined.
  • Add pasta and arugula and stir to coat; season to taste with salt and freshly ground black pepper.
  • Divide pasta mixture between two plates.
  • Top each with 4 scallops and serve.