DY'n! Ajuto!!

julianne v.

This might not be what you're looking for, but it's delicious

Seared Scallops Over AngelHair Pasta

1 lb. angel hair pasta

Sauce:

1/3 cup butter
3/4 lb. large scallops
2 cloves garlic, minced
Juice of half lemon
pinch saffron
1 cup peas (frozen is fine)
1 tbsp grated lemon zest
Freshly ground pepper
Coarse salt

1 tbsp chopped fresh chives
1/4 cup chopped fresh parsley

Garlic chives, for garnish

Bring a large pot salted water to a boil over high heat. Add the angel hair pasta and cook for about 5 minutes or until al dente. Drain pasta, reserving 1/4 cup of the pasta cooking water.

Heat 1 tbsp. butter in a large skillet over medium-high heat until it just starts to turn brown. Season the scallops with salt and pepper and add them to the pan.

Sear the scallops for 1 to 2 minutes per side or until crispy on the outside and just cooked through.
Remove the scallops from the pan and set aside.

Heat the remaining butter in the same skillet over medium-low heat until melted. Add the garlic and cook for 1 to 2 minutes or until the garlic is soft.

Put the lemon juice and saffron in a small bowl and stir to combine. Add the saffron mixture and the peas to the pan, stir and heat for 1 to 2 minutes. Add the lemon zest and ground pepper. Season the sauce with salt and stir to combine. Reduce the heat to low and keep warm.

Add the pasta and reserved cooking water to the sauce and toss to coat. Heat gently on low heat until hot. Add the seared scallops, chopped fresh chives and parsley to the pan and toss to combine.

Serve the pasta garnished with the garlic chives.

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