This is a perfect light summer meal. Fresh scallops in a light lemon sauce over pasta paired with a crisp glass of Vermentino, and it's a delicious week night treat! You could also serve this at any dinner party and be a hit!
1lb fresh bay or sea scallops
All purpose flour for dredging
½ stick butter
2 large shallots(finely chopped)
1 garlic clove minced
¼ c chopped flat leaf parsley
½ c dry white wine
1 lemon
S&P to taste
Make spaghetti to directions on the box. Once drained, add a little olive oil so it doesn’t stick together.
Sprinkle the scallops with S&P and dredge with flour, shaking off excess.
Heat about 2T of the butter in a large sauté pan to medium heat. Add scallops around the pan in one layer and brown on one side without moving them, then flip to brown the other side. This should only take a few minutes on each side. Then, melt the rest of the butter in the pan, and add shallots, garlic and parsley. Sauté for about 2 more minutes so the flavors help cook with the scallops. Add the wine, and let it cook the alcohol out and retain the wine flavor, maybe about a minute or two more. I like to take an internal temp of protein to make sure it’s done. At this point you can check to see if it’s at 145 degrees. If so, remove from heat and squeeze the lemon over the sauce. Add the pasta to the sauce and top with scallops to each plate.
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