Marsha's Seared Sea Scallops
| Prep Time: 10 min | Serves: 2 |
| Cooking Time: 10 min | Yield: 10 scallops |
Seared Sea Scallops
Ingredients
- 1/2 tsp Original Essence
- 35 oz Sea Scallops
- 1 tsp Olive Oil
- 1 tbsp Parsley
- 2 tbsp Lemon Juice
- 1/4 cup white wine
- 1/2 of package Rice Angel Hair Pasta
- 1 tbsp Unsalted Butter
Directions
1. Rinse and pat dry sea scallops, sprinkle with Emeril's Original Essence. In medium pot, boil water and cook Rice Angel Hair pasta according to package instructions. When al dente, drain and rinse with cool water. Set aside.
2. While pasta cooking, heat olive oil in a nonstick skillet over high heat. Add scallops to the pan and sear on top and bottom (2-3 mins each side). Move cooked scallops to a plate. Lower heat to medium and add white wine (Chardonnay) to skillet, then butter, and lemon juice, and stir. Add cooked al dente rice pasta to sauce. Put scallops on top of Angel Hair pasta then sprinkle with parsley. Ready to serve.