Strabanzer Photography

A modified version of a recipe by Just Cher on Geniuskitchen.com

• 2 lbs fresh sea scallops

• 2 tablespoons butter

• ½ cup white wine

•2  tablespoons fresh lemon juice   (*)

• 2 tablespoons fresh chives (chopped)

• 2 cloves garlic (very finely chopped)

• 1/4 teaspoon sea salt

• 1/4 teaspoon white pepper

• 1 lb angel hair pasta (other pastas work well, too: Fettuccine, spaghetti)

• 1 tablespoon fresh parsley (chopped)

(*)  Be careful with this especially if you are cutting down the quantities of scallops and pasta -- the lemon can easily become overpowering.

METHOD

1. Place dinner plates in the warming drawer.

2. Bring a pot of salted water to the boil and put the pasta in.

3. Rinse scallops in cold water then drain and pat dry.

4. If the scallops are thick (3/4 inch or more) slice them in half horizontally.

5. Select a pan that is sufficiently large to hold all the scallops in a single layer and heat over low heat.

6. Add butter to the pan and let it melt.

7. Turn the heat to medium high.

8. Add the scallops and cook for 3 to 4 minutes stirring frequently.

9. Flip the scallops and cook on the other side until slightly browned.

10. Remove scallops to a warm plate using a slotted spoon.

11. Drop the heat to medium.

12. Add the wine, and lemon juice to the pan and deglaze scraping the bottom to pick up and brown bits.     (Do not add so much lemon juice that its flavor becomes too prominent!)

13. Add the garlic and cook for a minute or two stirring frequently.

14. Add the chives and cook for a further 2 minutes stirring regularly.

16. Sprinkle with the salt and pepper to taste.

17. Remove from heat.

18. When the pasta is cooked, drain it and place in a serving dish.

19. Place the scallops on top of the pasta, pour the sauce over scallops and pasta, sprinkle with parsley, and serve onto warmed plates.