Sea Scallops Parmesan with Angel Hair Pasta
-At least 6 tablespoons butter, divided
-6-8 ounces angel hair/vermicelli pasta (about 1/2 box)
-2 tablespoons lemon juice
-1/2 lb. thawed, drained bay scallops
-1 teaspoon garlic powder
-1/4 teaspoon black or red pepper
-Chopped or dried parsley to taste
-1/2 cup parmesan cheese
Begin by filling a large pot with water. Add salt and 1 tablespoon of the butter to water and bring to boil.
Once water has achieved rolling boil, add pasta and cook to al dente texture.
Meanwhile, heat 3 tablespoons butter with lemon juice in a small skillet over medium heat. Once butter is melted, add scallops to pan.
Sprinkle scallops with garlic powder and black or red pepper. Add fresh or dried parsley if desired; salt to taste.
Stir contents of skillet until scallops are uniformly opaque and edges become golden. Add more butter if sauce begins to disappear.
Drain cooked pasta and stir in additional 2 tablespoons butter if strands are sticking together. Toss pasta in pot with Parmesan cheese until evenly coated.
Scoop vermicelli into 2-3 large individual pasta bowls. Top with scallop mixture and serve immediately.