Scallop Pasta with Lemon and Olive Oil

Steps

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1. 1
   Check the scallops for the side muscle attachment and remove it if present. Pat the scallops dry and season lightly with kosher salt and black pepper.
   ≈0:16
2. 2
   Drop the spaghetti into already-seasoned boiling water and let it cook for a few minutes.
   ≈0:34
3. 3
   Heat olive oil in a large pan and carefully arrange the scallops in a single layer. Sear for about 2 minutes per side until they firm up and gain color. Don't overcook—they'll finish cooking in the sauce. Transfer to a plate and keep warm.
   ≈0:47
4. 4
   Before draining the pasta, reserve some of the cooking water. Add more olive oil to the pan, then add the chopped shallot, minced garlic, Aleppo pepper, and salt. Cook over medium heat until fragrant.
   ≈1:28
5. 5
   Zest the lemon first, then juice it. Pour the lemon juice into the sauce and reduce to low heat. Add some pasta cooking water to create a silky, creamy texture.
   ≈2:05
6. 6
   Add the cooked pasta to the sauce. Stir in the milk and Parmesan cheese, then add the parsley. Toss everything together to coat each strand evenly.
   ≈2:25
7. 7
   Gently slide the seared scallops back into the pan and toss with the pasta.
   ≈2:48
8. 8
   Finish with a sprinkle of lemon zest and additional fresh parsley before serving.
   ≈2:54