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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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