Angel Hair Pasta with Scallops and Tomatoes

Today I tried Scallops for the 1st time and I LOVED it!!!! I'll admit, I was still a little hungry after I ate this meal but a few minutes later, the hunger went away......weird! 

The flavor was really zesty which is awesome because i love spicy food! When cooking this dish, the scallops make your kitchen smell a little "fishy" but as soon as you add the White Wine and Lemon Juice, the smell goes away. 

This is another recipe from SkinnyTaste.com. I recommend you guys to go to the site if you are trying to eat right or if you are planning a romantic evening. Here is what you need to create this lovely dish: 

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta (I used whole wheat)

Directions: 

Put a large pot of salted water to boil. 

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.

MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat. 

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano (I used Feta Cheese) if desired.

Makes about 5 cups. Below is my picture of my meal :-)

-Markesha xoxo