Scallops were on sale at the grocery store this week, so I picked some up (yay sales!) and decided to make them in a white wine lemon sauce. I was going to make a specific recipe, but then decided to make up my own recipe instead... it turned out delicious!
|White Wine and Lemon Scallops|
White Wine and Lemon Scallops
2 Tbsp. butter
1 lb. bay scallops
1 1/2 cups white wine
1 lemon, squeezed
2 garlic cloves, minced
1 Tbsp. dried parsley
1 tsp. red pepper flakes
1/4 tsp. salt
1/2 lb. pasta (I used angel hair, but use what you like)
Bring a pot of salted water to a boil.
Cook pasta to package directions. Set aside.
Add butter to pan over medium high heat.
When melted, add garlic and red pepper flakes. Cook until fragrant, about 1 minute.
Add wine, lemon, and parsley.
Add scallops and sprinkle with salt. Cook until scallops are slightly firm to touch, but still have give. (They will cook fast! They're little!)
Remove scallops and add bring wine to a boil.
Cook until reduced by about a half cup.
Add scallops to warm.
Serve over pasta.