Prep
Boil the angel hair pasta per the packaging instructions. Brine the scallops while angel hair pasta is boiling. You only need about 10 to 15 minutes in the brine. Remove the scallops from the brine and pat dry. Season all sides of the scallops with Lane’s Sweet Lemon Pepper Rub.
Cook
Add 1 – 2 tbsp cooking oil In a skillet over high heat. Once oil is hot add the scallops and cook for about 2 – 3 minutes until a nice crust starts to form then flip and cook the other side for 2 – 3 minutes. You want the scallops to be opaque with a nice sear/crust.
Once scallops are done set them to the side and reduce heat to medium. Add Butter, lemon juice, and 1 – 2 tbsp Lane’s Garlic2 rub. Cook for a minute or so until everything is mixed together.
Add pasta, milk, and spinach. Mix together and cook until spinach is soft. Add back in scallops to heat back up and top with parmesan cheese and lightly season top with Lane’s Sweet Lemon Pepper Rub.
Serve and Enjoy!
This bright and zesty pasta dish is bursting with flavor! Tender scallops are seared to perfection and tossed with lemon butter sauce, fresh spinach, and penne pasta. It’s a fast weeknight dinner that feels elegant enough for date night.
Ingredients:
- Lane’s Sweet Lemon Pepper Rub
- Lane’s Garlic2 Rub
- Lane’s Signature Brine
- 1/2 Box Angel hair pasta (8 oz)
- 1lb Scallops
- 1/2 Cup Baby spinach
- 1/2 Stick salted butter (4 tbsp)
- 1/3 cup milk
- 1 cup Parmesan cheese
- 2 tbsp lemon juice
- Cooking oil
Instructions:
1. Boil the angel hair pasta per the packaging instructions.
2. Using 1/2 cup brine in water – brine the scallops while angel hair pasta is boiling. You only need about 10 to 15 minutes in the brine
3. Remove the scallops from the brine and pat dry. Season all sides of the scallops with Lane’s Sweet Lemon Pepper Rub.
4. Add 1 – 2 tbsp cooking oil In a skillet over high heat. Once oil is hot add the scallops and cook for about 2 – 3 minutes until a nice crust starts to form then flip and cook the other side for 2 – 3 minutes. You want the scallops to be opaque with a nice sear/crust.
Depending on the size skillet you might have to cook them in batches.
5. Once scallops are done set them to the side and reduce heat to medium. Add Butter, lemon juice, and 1 – 2 tbsp Lane’s Garlic2 rub. Cook for a minute or so until everything is mixed together.
6. Add pasta, milk, and spinach. Mix together and cook until spinach is soft. Add back in scallops to heat back up and top with parmesan cheese and lightly season top with Lane’s Sweet Lemon Pepper Rub.
Recipe Note
1. If you are not a brine fan you can skip that part, but know the scallops will not be as moist in the end. Either way, pat the scallops dry.
2. You can use a different size noodle if you would like.
3. Spinach is optional
Recipe Provided by Lanes BBQ