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Scallop Pasta
Scallop Pasta
"The pasta and pan seared scallops are tossed in a gorgeous white wine sauce flavored with fresh rosemary, shallots, lemon juice, and parmesan cheese in this scallop pasta recipe. Pan-seared, golden-crusted scallops meet tender angel hair pasta and a rich white wine sauce in this scallop pasta recipe. This impressive yet easy dish is ready in only 30 minutes from start to finish. It’s simple but rich, great for a classy dinner in or for entertaining guests. "
Serves2
Cooking Vessel Sizelarge skillet, tongs
Ingredients
- 1/4 pound Angel Hair Pasta
- 3/4 pound Sea Scallops
- 3 tablespoons Unsalted Butter
- 1 teaspoon Salt
- 1 cup White Wine
- 2 tablespoons Fresh Rosemary
- 2 tablespoons Shallots
- 2 tablespoons Grated Parmesan Cheese
- 1 tablespoon Lemon Juice
- 1/2 tablespoon Cornstarch
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Cook the pasta according to package directions. Rinse in cool water to stop the cooking. Toss with a little olive oil to keep the pasta from sticking together and set aside.
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Pat scallops dry and season to taste with salt and pepper. You won’t use it all. It’s important to make sure the scallops are dry. If they are wet they will steam when cooked and won’t brown properly.
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Visit https://amandascookin.com/scallop-pasta/ for full printable recipe.
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