Zoidberg's Scallop Surprise

Someone in this house has been waiting so patiently to cook scallops again.  And, someone in this house has also been watching a lot of Futurama.  So tonight, Steve's job was to do just that.  He is master scallop chef!  The recipe below was kind of thrown together, I think it needs some tweaking.  I wanted to add the lemon with zest to cut through the richness of the scallop.  It did the trick but I am going to work on this one a little more I think!


Mediterranean Pasta & Scallops

2 tbsp grapeseed oil
1 tbsp butter
salt and pepper to taste
1 tsp lemon zest
juice of 1/4 lemon
8 leaves chopped fresh basil
1 clove chopped garlic
8 oz quartered grape tomatoes
2 servings whole wheat spaghetti
6 Sea Scallops (rinsed and muscle removed)

Cook whole wheat pasta according to the package directions and drain reserving about 1/4 cup of the starchy water.  In the meantime, rinse, pat dry with a paper towel and season the scallops with salt and pepper.  Heat 2 tbsp of grapeseed oil in a skillet and sear scallops for about 1-2 minutes per side until they are opaque looking.  Remove from the pan to a paper towel lined plate.  Add 1 tbsp butter to pan with garlic and saute until the garlic smells really good.  Pour the 1/4 cup starchy water and scrape the bits from the bottom of the pan, toss in the tomatoes, zest and lemon juice.  Stir around until the tomatoes are warmed through.  Salt and pepper again to taste, dump in the spaghetti and mix to combine, place the scallops on top and serve!