Saturday, March 19, 2011

Sea Scallops with Angel Hair Pasta

1 (16 ounce) package angel hair pasta
1/4 cup butter
2 cloves garlic, minced
1 pound sea scallops
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons dry vermouth (or dry white wine)
salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese to taste
HAPPY BIRTHDAY TO NICOLE!  My wife loves Scallops!  And so do I for that matter.  I prepared this dinner for her birthday celebration last week.  It is quick, simple and smells and tastes incredible!

Boil a large pot of salted water.  Once boiling, stir in the angel hair pasta and cook for 5-7 minutes.  While the water is coming to a boil, dice fresh tomato and be careful to remove the seeds.  You may also chop the fresh basil.
Melt the butter in a skillet on medium heat.  Stir in the garlic and cook for about 1 minute.  Then, add the scallops, basil and parsley and stir.  Cook for 2-3 minutes. 
Then, stir in dry vermouth, lemon juice and cook for 1 minute.  Drain the pasta until all water is removed.  Plate the pasta and top with fresh chopped tomato and some broth from the Scallop skillet.  Plate your Scallops and serve!  This is a light, fragrant and delicious meal that will have you coming back for more!

Enjoy- John

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