Yield: 4 Servings

Total time: 25 Minutes

Ingredients

Jumbo Sea Scallops | 1lb Bag Thawed

Olive Oil | 1 Tablespoon for Sauce 2 Tablespoons for Searing Scallops

Butter | 1 Tablespoon

Fresh Garlic | 4 Cloves Minced

Fresh Parsley or Basil | 2 Teaspoons Minced (optional for garnish)

Fresh Tomatoes | 1/2 Cup Chopped

Fresh Spring Onion Bulbs or Yellow Onion | 1/2 Cup Thinly Sliced

Fresh Pasta | 1 Package

White Wine | 1.5 Cups

Heavy Cream | 1.5 Cups

Lemon Juice | 2 Teaspoons

Fresh Parmesan Cheese | 1/3 Cup

Capers | 2 Tablespoons

Salt & Pepper | To Taste

 

Directions

Make white wine sauce

1.    In a medium skillet, heat butter, olive oil, thinly sliced spring onion, and minced garlic on medium heat.

2.    Cook for about a minute, until garlic and onions soften.

3.    Add wine.  Bring to boil.  Boil for several minutes until the amount of wine reduces approximately to half.

4.    Add heavy cream and Parmesan cheese.  Bring to boil, and immediately reduce to simmer.   Simmer for a couple of minutes, always stirring, until the sauce thickens a bit. Add the chopped tomatoes and cook for 1 more minute.

5.    Remove from heat.  Stir in drained capers and freshly squeezed lemon juice.  Season with salt, pepper and minced fresh herbs such as basil or parsley if you have them! Taste, add more lemon juice, salt and pepper if needed. Keep covered.

Cook the Pasta

1.    Cook spaghetti according to package instructions until al dente. Drain.  Add to the sauce, stir to combine.

Cook the Scallops

1.    Make sure the scallops are thawed completely.

2.    Blot each scallop with paper towels to remove extra water.

3.    Season scallops with salt

4.    Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.

5.    Add scallops without overcrowding the pan.

6.    Sear on one side for about 4 minutes until the scallops are a golden color. Don't move the scallops around the pan in the beginning.

7.    Turn the scallops to the other side and cook for 2 or 3 more minutes.

8.    Remove from heat and transfer the scallops to the plate immediately.

9.    Don't allow the scallops to rest in the hot skillet, off heat.  That will make them steam and lose their crust.

10. Add cooked scallops to the pasta with the creamy white wine sauce and reheat gently. Serve and ENJOY!