Succulent scallop pieces simmering in a garlic lemon butter sauce served over angel hair pasta with cherry tomatoes and parmigiano reggiano cheese.
Course Main Course
Cuisine Italian
Keyword scallop scampi
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories
Author Eva Fry
Ingredients
Kosher salt
1lbangel hair pasta
1lbsea scallops or scallop pieces
2 1/2tablespoonsunsalted butter
2tablespoonsextra virgin olive oil
2 tablespoonsfreshly squeezed lemon juice, plus zest
1/2cupdry white wine
2clovesgarlic, minced
2tablespoonschopped fresh parsley
1/2cupcherry tomatoes, halved
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Meanwhile, heat a large skillet over medium-high heat. Pat the scallops dry, then season with salt and pepper.
Add olive oil and butter to skillet and and cook the scallops until golden on one side, about 3 minutes. Turn the scallops and add the garlic and chopped tomatoes; cook until the garlic is fragrant 1 to 2 more minutes.
Add the lemon juice and wine and bring to a boil. Cook until the sauce is reduced by half, about 3 minutes.
Drain the pasta and transfer to the skillet (or a large serving bowl if the skillet is not large enough). Toss with the scallops and sauce; garnish with parsley and lemon