Ingredients
1lbbay scallops,dried well
2tspolive oil,divided
1tspbutter
3clovesgarlic,sliced
½cupwhite wine
14ozpetite tomatoes,canned, diced, drained
salt and fresh pepper
1tspfresh lemon juice
¼cupparsley,chopped, plus more for garnish
7ozangel hair pasta,half whole wheat
Parmigiano cheese,grated, optional, for serving
Preparation
Put a large pot of salted water to a boil.
Meanwhile, heat a large heavy-bottomed skillet on high heat.
When hot, add 1 tablespoon of oil and butter over medium-high heat until the mixture starts to brown.
Make sure the pan and oil mixture is very hot, then transfer half of the scallops to the skillet, and cook for about 30 seconds without moving, until seared.
Gently flip and sear the other side for another 20 to 30 seconds. Remove from skillet and set aside.
Cook the remaining scallops, and repeat as the first batch. Set aside with the first batch.
Add the angel hair pasta to the boiling salted water, cook according to the package instructions for al dente.
Reduce the skillet to medium-high heat; add the remaining teaspoon of oil. When hot, add the garlic and cook for 1 minute.
Add the tomatoes, wine, salt, and pepper, and cook an additional 2 minutes.
Add the lemon juice and 2 tablespoons of parsley, then remove from heat.
Drain any liquid that accumulates from the scallops, then add the scallops to the skillet, and remove from the heat.
Drain the pasta and place in a large serving bowl.
Top with the scallops, sauce, and more fresh parsley.
Serve with grated Parmigiano cheese, if desired.
