4 Servings 20 min Cook
16 Oz Spaghetti
2 Tbsp Olive Oil
2 Tbsp Butter
2 Fruit without seeds Lemons
1 Tsp Pepper
1 Oz Romano Cheese
4 1/2 Grams Scallops
Note: 450 grams of scallops = 1 lb.
Also, the lemons should be zested and juiced.
Bring a stockpot of salted water to a boil and add the pasta.
Cook until al dente according to package instructions and drain, reserving 1/2 cup pasta water.
While the pasta water comes to a boil, heat the olive oil and butter in a large cast iron or nonstick skillet over medium heat.
Pat the scallops dry and add to the pan.
Cook until browned on each side (brown in batches if the pan is too crowded, then add the lemon zest, lemon juice, and black pepper.
Add the cooked pasta and reserved water, a few tablespoons at a time, until appropriately saucy.
Transfer to a serving bowl and pass the grated cheese with the pasta.
