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Angel Hair with Seared Scallops

Angel Hair with Seared Scallops

Although I love all fish — shellfish, whitefish, one fish, two fish, redfish, bluefish,  my husband unfortunately does not share my enthusiasm.  There are a handful of treasures from the sea he will eat, and scallops is one of them.  This is such a tasty and easy recipe, that if you love scallops, don’t miss out.  See my explanation of dry vs. wet scallops because when I learned the difference, it made searing scallops so much more enjoyable. . . and possible.

  • 1 1/2 pounds scallops (dry if possible)
  • 4 tablespoons butter
  • salt and pepper
  • 1/2 cup fine seasoned breadcrumbs
  • 2 medium shallot – minced
  • 1 pound angel hair
  • 1 cup dry white wine
  • 3 tablespoons white wine vinegar
  • 1 1/2 cups heavy cream

Bring water to boil in large pot.  Preheat oven to 200 degrees to keep scallops warm.

Season scallops with salt and pepper.

Coat lightly with breadcrumbs.

Heat butter over medium high heat until golden brown.

Add half scallops and cook for about 2 minutes (less depending on size) and turn and cook about 1 minute on other side.

Put on oven proof dish and place in oven.

Repeat with rest of scallops (add more butter if necessary) so all scallops are in the oven to keep warm.

Reduce heat of skillet to low and add shallots.  Cook until soft about 1 to 2 minutes.

Put pasta in boiling water and cook for 4 minutes.   While pasta is cooking,

Increase skillet to high and add wine and vinegar.  Cook on high until reduced to glaze, about 4-5 minutes.

Drain pasta and put back into pot to keep warm.

In skillet, add cream salt and pepper and bring to boil.

Reduce heat and simmer about 1 minute until slightly reduced.

Pour into pot with pasta and mix with tongs.

Place in bowls and put scallops on top.

Serves 4-6



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