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Blackened Scallops over Angel Hair Pasta




Source of Recipe


Fisherman's Express


List of Ingredients




1 pound Scallops
light butter, for sauteing
9 ounces fresh pasta (9 or 12 oz pkg) Fresh Angel hair pasta
1 cup Mushrooms, sliced
1/2 sweet onion, or yellow Onion, chopped
1/2 Tomato, chopped
Lemon-flavored olive oil
butter

BLACKENING SPICES
1/4 tablespoon Salt
1/3 tablespoon White Pepper
1 tablespoon Black Pepper
3/4 teaspoon Dry Mustard
3/4 teaspoon Cayenne Pepper
1/2 teaspoon Garlic Powder
1/8 teaspoon thyme, leaves crushed

Recipe



Mix blackening spices together. Dredge scallops in blackening spices. In skillet, sauté onion in butter, add mushrooms after onions are translucent, set aside. Boil pasta in water, add a little olive oil. Cook 4-5 minutes, or according to instructions. Heat a pat of butter in skillet to high heat. Add scallops on high heat for 6-8 minutes. Cover to keep warm, set aside. Place pasta in a bowl. Drizzle with lemon-flavored olive oil. Add small pat of butter, scallops, mushrooms, onions, tomatoes. Toss. Serve with parmesan if desired. Serves 4