Pan seared scallops with lemon caper pasta: a special meal
published on 15 May, 2019 at 13:05
Ingredients:
1 pound scallops jumbo size
2 tablespoons olive oil
3 tablespoons unsalted butter
kosher salt for seasoning
black pepper freshly ground
1/2 pound angel hair pasta
3 teaspoons minced garlic
1/2 cup Chardonnay wine
1 cup chicken broth low sodium or unsalted
2 tablespoons lemon juice plus zest of one lemon
2 tablespoons capers rinsed
1 tablespoon finely chopped parsley
1 cup baby tomatoes sliced in half
1/4 cup freshly grated parmesan cheese
Directions:
Season the scallops with salt, then cook in a skillet with butter.
Then cook the garlic, wine, broth, lemon juice, capers and place the spaghetti, Add tomatoes, parsley and mix well. Serve with scallops and grated cheese.
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