Spaghetti with Bay Scallops and Lemon

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Recipe byDBKJones

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Ingredients:

1 pound spaghetti
2 lemons, zested and juiced
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Freshly grated Pecorino Romano or Grana Padano cheese for serving
1 pound bay scallops

1
Bring a stockpot of salted water to a boil and add the pasta. Cook until al dente according to package instructions and drain, reserving 1/2 cup pasta water.
2
While the pasta water comes to a boil, heat the olive oil and butter in a large cast iron or nonstick skillet over medium heat.
3
Pat the scallops dry and add to the pan. Cook until browned on each side (brown in batches if the pan is too crowded, then add the lemon zest, lemon juice, and black pepper. Add the cooked pasta and reserved water, a few tablespoons at a time, until appropriately saucy.
4
Transfer to a serving bowl and pass the grated cheese with the pasta.