Blackened Scallops over Angel Hair Pasta recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 1 tablespoon ground black pepper 1 teaspoon ground white pepper ¼ tablespoon salt ¾ teaspoon dry mustard ¾ teaspoon cayenne pepper ½ teaspoon garlic powder ⅛ teaspoon dried thyme leaves 1 pound scallops 2 tablespoons butter, or as needed ½ onion, chopped 1 cup mushrooms, sliced 1 (12 ounce) package angel hair pasta olive oil ½ tomato, chopped 1 tablespoon lemon juice
Nutrition Info
- 331.3 caloriescarbohydrate: 38.4 gcholesterol: 55.8 mgfat: 8.6 gfiber: 3.1 gprotein: 26.1 gsaturatedFat: 2.8 gservingSize: -sodium: 652.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Blackened Scallops over Angel Hair Pasta
Directions
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Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls, place scallops on top and drizzle with lemon juice.