Seared Sea Scallops over Angel Hair Pasta

By bunny

Christine Cushing Recipe.
Excellent.

Ingredients

• 1/3 cup butter
• Coarse salt and freshly cracked pepper
• 3/4 lb large sea scallops
• 2 cloves garlic, minced
• juice of half a lemon
• pinch saffron
• 1 cup peas
• 1 tbsp grated lemon zest
• 1 tsp freshly cracked pink peppercorns.
• Assembly
• 1 tbsp chopped fresh chives
• 1/4 cup chopped fresh parsley
• Garlic chives for garnish

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat.
Add the angel hair pasta and cook for about 5 minutes or until al dente.
Drain pasta, reserving 1/4 cup of the pasta cooking water.

Scallops and Sauce

-Heat 1 tbsp butter in a large skillet over medium-high heat until it just begins to turn brown and nutty.
-Season the scallops and add them to the pan.
Sear the scallops for 1-2 minutes per side or until crispy on the outside and just cooked through.
-Remove scallops from the pan and set aside.
-Heat remaining butter in the same skillet over medium-low heat until melted.
-Add the garlic and cook for 1-2 minutes or until the garlic is soft.
-Put the lemon juice and saffron in a small bown and stir to combine.
-Add the saffron mixture and the peas to the pan, stir and heat for 1-2 minutes.
-Add the lemon zest and cracked pink peppercorns.
-Season the sauce with salt and stir to combine.
-Reduce heat to low and keep warm.

Assembly

-Add the pasta and reserved cooking water to the sauce and toss to coat.
-Heat gently on low heat until hot.
-Add the scallops, chopped chives and parsley to the pan and toss to combine.
-Serve the pasta garnished with the garlic chives.