November is the season for Nantucket Bay Scallops. These sweet little gems are about midway between a regular bay scallop and a sea scallop in size, and they’re perfect for simple, clean-flavored preparations like this pasta dish. My ex-husband used to make something similar (a recipe he ganked from some food magazine I’ve long forgotten), and I have updated it over the years by adding two of my favorite flavor boosters – chile flakes and fresh lemon zest. This dish is bright and tasty, comes together in literally minutes, and allows the delicious flavor of the scallops to shine.

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