Sea Scallops over Angel Hair Pasta
Ingredients
- 1 lb sea scallops (thaw frozen in the refrigerator, pat dry.)
- 8 oz angel hair pasta
- 1 tbsp olive oil/1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup white wine and/or lemon
- 1/4 cup grated Parmesan cheese
- Salt and ground pepper to taste
Step by Step Instructions
1. Cook the angel hair and toss with a little olive oil and lemon (or pesto).
2. Season the sea scallops with salt and pepper.
3. Heat olive oil/butter in a large skillet over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side or until golden brown. Use tongs to flip them. Remove from the skillet and set aside.
4. In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
5. Add cherry tomatoes and cook for another 2 minutes, until they soften.
6. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
7. Return the scallops to the skillet and cook for an additional 2-3 minutes, until heated through.
Serve the scallops and sauce over a bed of angel hair pasta. Sprinkle with grated Parmesan cheese.