1 pound fresh bay or sea scallops (I used bay scallops)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
8 tablespoons (1 stick) unsalted butter, divided (I used light butter)
1 cup chopped shallots (about 2 large)
2 garlic cloves, minced
½ cup chopped fresh flat-leaf parsley leaves
⅔ cup dry white wine
2 lemons, cut in ½
1 pound cooked angel hair pasta (I used whole wheat)
*The ingredients are already doubled.
Instructions
Ina’s Instructions
If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
My Additional Instructions
Boil the pasta while preparing the scallops and sauce.
Drain pasta and transfer to a family-size serving bowl. Pour the entire pan of scallops and sauce over the pasta, and toss well to evenly coat.
Serve immediately.
Notes
I doubled the ingredients for 6 servings.
Recipe by The Taste Place at https://www.thetasteplace.com/scallops-over-angel-hair-in-a-garlic-shallot-and-white-wine-sauce/