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Pan Seared Scallops with Lemon Caper Pasta Recipe - Jessica Gavin

Ingredients

• 1 pound scallops, jumbo size (about 20 pieces, 1-inch wide)
• kosher salt, for seasoning
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• black pepper, freshly ground, for seasoning
• 1/2 pound angel hair pasta, Barilla
• 3 teaspoons minced garlic
• 1/2 cup chardonnay wine, Clos du Bois
• 1 cup chicken broth, low sodium or unsalted
• 2 tablespoons lemon juice, plus zest from one lemon
• 2 tablespoons capers, rinsed
• 1 tablespoon finely chopped parsley
• 1 cup baby tomatoes, sliced in half
• 1/4 cup freshly grated parmesan cheese

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