Seared Scallop Pasta with Sage and Sliced Almonds

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INGREDIENTS

  • ⅓ cup Mariani Sliced Almonds

  • 1 pound scallops

  • 2 tablespoons olive oil

  • 16 oz. spaghetti

  • 4 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Juice and zest of 1 lemon

  • 10 sage leaves

  • ½ cup grated parmesan cheese

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Add the almonds to a small skillet over medium heat. Stir over heat for 3-5 minutes, until lightly toasted. Set aside.

  2. Cook the pasta according to package instructions. Set aside.

  3. Add the olive oil to a large skillet over medium heat. Season the scallops with salt. Add the scallops to the skillet and sear for 2-3 minutes on each side, until brown. Remove the scallops from the skillet and set aside.

  4. Add the butter, garlic, lemon juice, lemon zest, and sage to the same skillet that you used to cook the scallops. Bring to a simmer for 1 minute, then turn off the heat and stir in the parmesan cheese.

  5. Add the pasta and scallops to the skillet and toss them together with the sauce. Sprinkle the toasted almonds on top.