Ingredients and Weight:
- Jumbo scallops, 1 pound (8 ounces per person)
- Unsalted butter, 1/4 cup (2 ounces)
- Garlic, 4-6 cloves, minced
- Dry white wine, 1 cup
- Lemon juice, 1/4 cup
- Freshly chopped parsley, 2 tablespoons
- Salt and freshly ground black pepper, to taste
- Angel hair pasta, 1 pound, cooked according to package directions
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Pat the scallops dry with paper towels.
- Season the scallops with salt and pepper.
- Melt the butter in a large skillet over medium-high heat.
- Add the scallops and cook for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the scallops from the skillet and set aside.
- Add the garlic to the skillet and cook for 30 seconds, or until fragrant.
- Pour in the white wine and lemon juice. Bring to a simmer and cook for 2 minutes, or until reduced by half.
- Add the parsley and season with additional salt and pepper to taste.
- Return the scallops to the skillet and cook for 1-2 minutes, or until heated through.
- Serve immediately over cooked angel hair pasta.
Nutritional Information:
Per serving (1 cup):
* Calories: 400
* Fat: 20g
* Protein: 25g
*Carbohydrates: 40g
* Cholesterol: 80mg
* Sodium: 500mg
Dish Characteristics:
- Succulent and seared scallops
- Tangy white wine and lemon sauce
- Bright and flavorful with parsley
- Pairs well with pasta
User Comments:
- "Absolutely delicious! The scallops were cooked perfectly and the sauce was so flavorful."
- "This dish is a crowd-pleaser. It's elegant enough for a special occasion but easy enough for a weeknight meal."
- "I love the simplicity of this dish. The fresh ingredients really shine through."
Special Precautions and Tips:
- Do not overcook the scallops, as they will become tough.
- Adjust the seasonings to your taste.
- Serve immediately to prevent the scallops from becoming rubbery.
