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.

Credit: https://www.youtube.com/watch?v=9WPz-UXHQmo

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