Sea Scallops Angel Hair Pasta

Ingredients:

• 8 ounces angel hair pasta
• 1 pound sea scallops, cleaned and patted dry
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup cherry tomatoes, halved
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Directions:

1.    In a large pot, bring salted water to a rolling boil.

2.    Add the angel hair pasta to the boiling water and cook according to package instructions (about 3-4 minutes) until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

3.    Pat the scallops dry and season both sides with salt and pepper.

4.    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

5.    Add the scallops in a single layer and sear for 2-3 minutes without moving them. Flip and add 2 tablespoons of butter, cooking for another 2-3 minutes until opaque. Remove from the pan and set aside.

6.    In the same skillet, reduce heat to medium and add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.

7.    Toss in halved cherry tomatoes and cook for 2-3 minutes until softened.

8.    Pour in the white wine, scraping up browned bits from the pan. Simmer for 2-3 minutes until reduced.

9.    Stir in lemon juice and zest, mixing well.

10.Add the drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water for desired consistency.

11.Gently fold the scallops back into the pasta and warm through for about a minute.

12.Sprinkle chopped parsley over the dish and toss to combine.

13.Adjust seasoning with salt, pepper, or lemon juice as needed.

14.Plate the pasta and scallops, drizzling any remaining sauce over the top. Optionally, sprinkle with grated Parmesan cheese.