Ingredients
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2 tablespoons butter
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1/2 cup white wine
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2 tablespoons fresh lemon juice
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2 tablespoons fresh chives (chopped)
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1/4 teaspoon garlic salt
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2 cloves garlic (minced)
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1/8 teaspoon white pepper
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1 lb angel hair pasta (cooked according to package directions)
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1 tablespoon fresh parsley (chopped)
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2 lbs fresh sea scallops, cut into quarters
Instructions
- Rinse scallops in cold water, drain.
- Add butter to large skillet and melt over low heat.
- Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
- Remove scallops using a slotted spoon and set aside.
- Add wine, lemon juice and chives to skillet.
- Cook over medium heat 2 minutes, stirring occasionally.
- Add garlic salt, garlic& pepper.
- Remove from heat.
- To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.