Pasta with Scallops and Lemon

Ingredients

• 1 tablespoon butter 
• 0.3 cup basil fresh chopped
• 3 cloves garlic minced peeled
• 0.3 cup juice of lemon 
• 1 tablespoon lemon zest grated
• 2 tablespoons olive oil 
• 6 oz onion diced peeled
• 12 ounces penne pasta dried
• 4 servings salt and pepper 
• 1 pound scallops rinsed ()

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil.
2. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes.
3. Drain.
4. Meanwhile, in a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.
5. Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.
6. Add pasta and basil to scallop mixture and stir until heated through.
7. Add salt and pepper to taste.
8. Pour into a wide, shallow bowl to serve.