Scallop Orecchiette with Eureka Lemon Crush
Set water in a large stock pot to boil. Heat 2 tablespoons ENZO Medium olive oil in a very large sauté pan over medium heat.
Season the scallops on both sides with salt and pepper. Add the scallops to the sauté pan and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side. Set scallops aside on a plate.
Generously salt boiling water and add orecchiette, stirring occasionally until al dente. Add spinach to sauté pan and toss just to wilt.
Set aside about 2 cups of pasta water before draining cooked pasta. Toss pasta in sautéed spinach. Add pasta water as necessary to loosen and coat the pasta. Add seared scallops, ENZO Eureka Lemon olive oil and a sprinkling of lemon zest, and toss gently to combine.
Place cooked, sauced pasta in a serving platter and drizzle with ENZO Eureka Lemon olive oil.
Optionally top with ENZO Fresno Chili Jam. Serve immediately.