Name: Lemony Scallops with Angel Hair Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces uncooked multigrain angel hair pasta; 3 tablespoons olive oil, divided; 1 pound sea scallops, patted dry; 2 cups sliced radishes (about 1 bunch); 2 garlic cloves, sliced; 1/2 teaspoon crushed red pepper flakes; 6 green onions, thinly sliced; 1/2 teaspoon kosher salt; 1 tablespoon grated lemon zest; 1/4 cup lemon juice

This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey

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Lemony Scallops with Angel Hair Pasta

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Yield:4 servings

Prep:10 min

Cook:15 min

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Ingredients

8 ounces uncooked multigrain angel hair pasta
3 tablespoons olive oil, divided
1 pound sea scallops, patted dry
2 cups sliced radishes (about 1 bunch)
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
6 green onions, thinly sliced
1/2 teaspoon kosher salt
1 tablespoon grated lemon zest
1/4 cup lemon juice

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Directions

In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm.
In same skillet, saute radishes, garlic and pepper flakes in remaining 1 tablespoon oil until radishes are tender, 2-3 minutes. Stir in green onion and salt; cook 1 minute longer. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.