Anita’s Delicious Saucy, Herby Angel Hair Pasta with Rosemary Scallops

Light, buttery delicious Sea Scallops made with few ingredients and best served over a simple angel hair pasta with garlic, basil, and tomato sauce.

Ingredients

1 pound dry pack fresh or frozen sea sacllops

1 Tablespoon of butter

1 Tablespoon Canola Oil

2  garlic cloves, whole

3 Tablespoon fresh Rosemary, chopped

juice and zest of 1 lemon

2 Tablespoon all-purpose flour

1/3 cup dried wine

Salt and pepper, TT (to taste)

Preparation

1. If scallops are frozen, first thaw out completely before cooking. Pat scallops dry with a paper towel.
2. Sprinkle flour with salt and pepper. Flour scallops lightly. Set aside.
3. Use a large skillet and set over medium-high heat. Add butter and oil. Place scallops into heated skillet.
4. Sear scallops for 2 to 3 minutes per side. Do not over cook them and don’t move them or turn them until you see they are sear.
5. Remove scallops from skillet. Incorporate garlic cloves, chopped rosemary, white dry wine , lemon zest and juice. Let sauce reduce for about 5 minutes.
6. Add scallops and scoop sauce over. Serve over pasta with lemon wedges.(see recipe on my site for angel hair pasta with marinara sauce)
7. Share the LOVE and enjoy!