Ingredients
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12 ounces bow tie pasta (farfalle)
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10 tablespoons olive oil
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1 lb sea scallops
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salt
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1 -2 tablespoon fresh lemon juice
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/4 cup Italian parsley, chopped
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1 cup fresh basil, julienned
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1/2 cup cilantro or 1/2 cup basil
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1/4 cup mint leaf, torn
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1 cup arugula
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fresh ground pepper
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6 lemon wedges (to garnish)
Instructions
- cook pasta according to package directions.
- drain and toss w/ 1 tbsp olive oil.
- refrigerate.
- brush scallops with 1 tbsp olive oil and season w/salt and pepper.
- heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
- in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
- season with salt and pepper.
- add farfalle, scallops, herbs, and toss well.
- garnish with lemon wedges, serve.