Recipe of Homemade Angel Scallops

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, angel scallops. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Angel Scallops is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Angel Scallops is something that I have loved my whole life.

Melt butter in a skillet over medium heat. DIRECTIONS Rinse scallops in cold water, drain. Return all the scallops to the pan, add the lemon zest and thyme. Seafood scampi combines fresh scallops and shrimp with tender angel hair pasta for an easy weeknight dinner.

To begin with this particular recipe, we have to prepare a few ingredients. You can have angel scallops using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Angel Scallops:

1. Make ready 1 lb Bay scallops
2. Get 1 box angel hair pasta
3. Get 1 stick butter
4. Get 1/4 cup olive oil
5. Prepare 1/4 cup grated Parmesan
6. Make ready 1 tsp anchovy paste
7. Make ready 2 tbsp fresh chopped parsley
8. Make ready 1/4 tsp thyme
9. Make ready 1/2 cup dry white wine
10. Take 1 small onion chopped
11. Prepare 4 clove chopped garlic

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling.

Steps to make Angel Scallops:

1. Cook pasta as directed.
2. Roll scallops in clean towel to remove moisture.
3. Saute garlic, onion, anchovy paste and thyme in butter and oil.
4. Add wine and reduce by half.
5. Add parsley and scallops. Cook until scallops are done. Approximately 3 minutes. Add cheese.
6. Toss pasta into sauce. Enjoy!

Thoroughly pat dry with paper towels. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Cook, stirring constantly, until smooth and bubbly; remove from heat. In a large skillet, heat oil over medium-high heat.

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