Shelly's Recipe

PAN-SEARED SEA SCALLOPS

Category: Fish and Seafood

6 tbsp olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tbsp green, yellow, red bell pepper, finely diced
8 oz angel hair pasta, cooked according to pkg instructions, drained and kept warm
1 tbsp plus 2 tsp fresh garlic, minced
4 tbsp cold butter
4 tbsp scallion tops, chopped
1/4 tsp dried thyme, chopped
1 tbsp fresh lemon juice and lime juice
1/2 tsp sugar
1 tbsp fresh parsley and cilantro, finely chopped

Heat 2 tbsp olive oil in a saute pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized).

Sauté 1 tbsp garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add 3 tbsp scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.

Combine 1 tbsp olive oil, lime juice, lemon juice, 2 tsp garlic, cilantro, parsley, 1 tbsp scallions and sugar; toss to combine. Combine pasta mixture with scallops. Garnish with lemon juice mixture.