Fried Lemons & Scallops
Recipe By: Adapted from Melissa Clark, NYT
Serving Size: 4
Preparation Time: 30 minutes
Total Time: 45 minutes
2 lemons
1 pound linguine or spaghetti
½ cup pasta cooking water
4 tablespoons extravirgin olive oil, more for drizzling
1 teaspoon kosher salt, more as needed
Pinch of sugar
3 tablespoons unsalted butter or margarine
¾ teaspoon chile flakes, more to taste
1 cup white wine
Black pepper, as needed
2 cups Spinach, coarsely chopped
ParmigianoReggiano cheese, more to taste
2 tablespoons of extravirgin olive oil
2 tablespoons unsalted butter or margarine
8 Large Scallops
Could also use Shrimp
1. Bring a large pot of salted water to a boil. Finely zest 2 of the lemons. Trim the tops and bottoms off lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
2. In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
3. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
4. Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water and wine.
5. Toss in pasta, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the spinach.
6. Dry the scallops, cover with pepper on both sides. Heat oil and butter/margarine in a seperate frying pan and cook scallops over medium higgh heat for 2 to 3 minutes per side.
