Sauteed Scallops with Angel Hair Pasta
Pairs Well With
2 lbs fresh sea scallops, quartered
2 T butter
½ cup white wine (use Pedroncelli Sauvignon Blanc)
2 T fresh lemon juice
2 T fresh chives, chopped
¼ t garlic salt
2 cloves garlic, minced
1/8 t white pepper
1 lb angel hair pasta, cooked according to instructions
1 T fresh parsley, chopped
Rinse scallops in cold water and drain. Melt butter in a large skillet over medium heat. Add scallops and cook over medium high heat for 5-6 minutes, stirring constantly. Remove scallops with a slotted spoon and set aside.
Add wine, lemon juice and chives to skillet and cook for 2 minutes, stirring occasionally. Add garlic salt, garlic and white pepper, remove from heat.
To serve, place drained pasta on platter. Spoon sauce over pasta then scallops over the sauce. Sprinkle with parsley.