Pan seared scallops

Ingredients:

6 ounces Angel Hair pasta

1 tablespoon butter
1 tablespoon white onion, finely chopped
1 small garlic clove, minced
2 tablespoons dry white wine
1/2 cup heavy cream
1/4 teaspoon vanilla extract
salt to taste
white pepper to taste

1 tablespoon vegetable oil
1 tablespoon butter
6 large sea scallop, side muscle removed, patted dry
salt to taste
Thyme or parsley for garnish. 

Instruction:

Prepare Angel Hair pasta according to package direction.

To make vanilla cream sauce:
In a skillet sauté white onion and garlic in butter over medium high heat until transparent, do not let it turn brown. Deglaze the pan with white wine reducing liquid to half. Add the cream, reduce again by half or until sauce coats the back of a spoon and large bubbles appear; add the vanilla and salt to taste. Set aside.

To pan-sear scallops:
In another skillet with oil and butter over high heat, quickly sear the scallops for 2 minutes each side, do not overcook or they will be tough and rubbery.

To serve, spoon sauce onto plates; twirl pasta around a long-tined fork (to make this job easier, I put one serving of pasta in a teacup and twirl the pasta), slip pasta off onto plates atop the sauce. Add 3 cooked scallops per plate, garnish with thyme or parsley and serve this fantastic scallop entree.

©Steve Bawden2016