1 pound wild sea scallops
8 oz. pappardelle pasta (We like Trader Joe's Lemon Pepper Pappardelle)
3 Tbsp. olive oil
3 Tbsp. butter
1 Tbsp. minced garlic
Juice of one lemon
2 Tbsp. chopped fresh cilantro (parsley works too)
Bring 6 quarts of water to a boil in a large pasta pot. (Chef's Note: Add 1 Tbsp. sea salt to water to flavor pasta.) Add pasta and boil according to package directions, 8-10 minutes. Drain pasta.
While pasta is cooking, heat olive oil and butter in a large frying pan over medium heat. Add minced garlic and stir. Place sea scallops in pan and increase heat to medium high. Saute scallops for 3 minutes per side. Do not overcook! When scallops are golden brown and just cooked through, removed from pan. Add pasta to pan and gently toss pasta with olive oil mixture. Serve scallops atop pasta. Squeeze with fresh lemon juice and top with fresh cilantro.