Bucatini with Scallops and Roca
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½ 1 cup Goody Pasta Bucatini hollow
3 tbsp olive oil
1 onion, sliced
3 cloves garlic, thinly sliced at an angle
2 tbsp chopped parsley
280 g scallops
Juice of ½ lemon
Hand full of Roca leaves
- Cook the Bucatini according to package instructions and set aside.
- Heat the olive oil in a frying pan and add the onions. Sauté until the onions become translucent and then add the garlic and parsley. After 30 seconds, remove the mixture from the pan and set aside.
- Add the scallops to the frying pan and cook for about a minute and a half on each side. Add the onion mix and pasta to the pan. Season and add lemon juice. Add a glut of olive oil if dry, top with Roca leaves and serve immediately.