3 tablespoons olive oil1 tablespoon fresh lemon juice
Grated zest of one lemon
1 tablespoon capers, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb. fusille or penne
1 lb. bay scallops or halved sea scallops
2 tablespoons butter
1. In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, capers, 1/4 teaspoon salt, 1/4 teaspoon pepper. Blend well and set lemon caper sauce aside.
2. In a large pot of boiling salted water, cook fusille until tender but still firm, 10 to 12 minutes. Drain well.
3. Meanwhile, in a large bowl, toss scallops with remaining 1 tablespoon olive oil and 1/4 teaspoo each of salt and pepper. In a large skillet, melt butter over medium heat. Add scallops and cook, turnng once, until lightly browned, 2 to 3 minutes. (Do not overcrowd pan. Cook in two batches if necessary, adding additional butter if needed.)
4. Turn pasta into large warmed bowl. Pour lemon caper sauce over pasta, add scallops, and toss. Serve at once. (Or chill for later serving).
via: 365 Ways to Cook Fish and Shellfish, by Charles Pierce
Image: [ed. The dish doesn't really look like this, but close enough. via:]
