Dan, Recipephany’s resident Italian chef, came up with this simple scallop pasta. Tiny sweet scallops fry up in no time, and then get bathed in a light lemon sauce. Tossed with a thin pasta, these delicate bits of seafood happily entangle with strands of nutty durum wheat. It all comes together into a delightful, delicious chew. It’s the sort of house specialty you’d find in a cozy Mediterranean trattoria. Because Dan cooks by instinct, he likes to provide guidelines rather than exact quantities. He specified the ratio of scallops to pasta (1:1 by weight), but skirted the issue of measurements. So if you see a half-cup here and a tablespoon there, that’s me trying…
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