Pan Seared Scallops with Angel Hair

Directions

1. Bring 3 Qts of water to a boil. Add 1 tsp of salt and the Angel Hair Pasta. Cook to just under al dente; approximately 3-4 minutes, stirring frequently to prevent sticking. Reserve 2 TBLS of pasta cooking water to add to the butter sauce. Drain the rest.
2. Place a large, non-stick frying pan over a high heat – you want the pan to be piping hot to sear the scallops. Once hot, add a tiny bit of olive oil and allow to heat up while you gently pat the scallops dry. Season both sides of each scallop with a little sea salt.
3. Place each Portico Simply Sea Scallops in the pan and sear for about 2-3 minutes on each side, depending on size used. To get a good “sear”, don’t move them around in the pan. (Just flip them over halfway).
4. Remove the seared scallops to a side plate and keep warm. Turn the heat down to very low. Add 1 TBLS of the butter and, when melted, add the garlic and cook for about a minute, until golden and fragrant.
5. Pour in the white wine to deglaze the pan. Add the lemon juice. Leave for another minute until reduced by half and then melt in the last tablespoon of butter.
6. Stir the reserved pasta water into the sauce and then add the drained Angel Hair to the pan. Heat through. Add in the parsley, saving some for garnish.
7. Place the hot Angel Hair on a pasta plate, top with a bit of freshly grated Pecorino Romano along with the parsley, and lemon zest. Add the Scallops to the plate and garnish with a lemon wedge for squeezing.