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Sea Scallops And Pesto Parmesan Pasta

(From Our August 2018 Newsletter - Grandma C.)

  • 1 pkg angel hair pasta

  • 1½- 2 lbs large Sea Scallops (fresh or frozen)

  • 2 tbsp pesto (from a jar, any brand)

  • 2 tbsp fresh grated parmesan cheese

  • 1 tsp minced garlic

  • 2 tbsp olive oil

  • Fresh parsley

  • Lemon wedges

  • Salt and Pepper
Cook angel hair pasta according to package directions to an al dente´ stage.  Drain, rinse and set aside.

In a large frying pan, add olive oil and heat on medium high heat until a drop of water sizzles in the pan.  Reduce heat to medium.

Add minced garlic and spread around the pan with a wooden spoon.  Add Sea Scallops to pan, placing them about an inch apart.

Scallops should sizzle immediately — if they don´t, turn up heat until you get the sizzle effect.  Add salt and pepper to taste.

Cook 2 minutes until nicely browned, then turn them over and cook for another 2-3 minutes.  Remove scallops at this point.  (You don´t want them overdone!)

Add cooked, drained pasta to the frying pan and add in pesto, tossing to blend.  Add salt and pepper to taste.  Heat until pasta is hot, tossing constantly as you don´t want the pasta to burn.

During the last minute, add the parmesan cheese and toss gently.  Serve immediately with the scallops on top.  Garnish with fresh parsley and lemon wedges.

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