July 7, 2012

Seared Scallops with Angel Hair Pasta

My daughter was having a sleepover last night so I decided to treat my husband to a meal that included one of his favorite foods -- scallops!  This dish is simple and delicious.  I served this with a side of steamed asparagus and a glass of white wine.

Yields 6 servings
Modified from food.com
  • 2 lb sea scallops
  • 2 tbsp butter
  • 2 tbsp olive oil 
  • 1/2 c dry white wine
  • 1 tbsp fresh lemon juice
  • 3 garlic cloves, minced 
  • White pepper, to taste
  • Salt, to taste
  • 1/4 c Parmesan cheese 
  • 1 tbsp fresh parsley, chopped 
  • 1 lb angle hair pasta

Bring a large pot of salted water to a boil.  Cook the angel hair pasta according to package instructions.

Remove the small muscle from the sides of each scallop.  Rinse and drain.  Pat the scallops dry with a paper towel.  Season the scallops with salt and pepper.

Add the butter and olive oil in a large skillet over medium-high heat.  Add the scallops to the skillet, being careful not to crowd the pan.  Cook for 1 1/2 to 2 minutes per side, until golden on each side and translucent in the center.  Remove the scallops from the skillet with a slotted spoon.  Place them in a bowl and cover to keep warm.

Add the white wine and lemon juice to the skillet, scraping up the brown bits from the bottom.  Cook the sauce for 1 minute.  Add the garlic and cook for 1 minute longer.

Add the scallops back into the pan along with the juices that have collected in the bottom of the bowl.  Pour the contents of the skillet over the cooked pasta and stir to combine.  Sprinkle in the Parmesan cheese and garnish with parsley. 


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