Scallops

1 (9 OZ.) PKGE LINGUINE
1/4 C PLUS 2 TABLS. GRATED ROMANO CHEESE
2 TABLS. OLIVE OIL, DIVIDED
2 TABLS. CHOPPED BASIL
1/2 TEASP. BLACK PEPPER
1/8 TEASP. SALT
1 1/2 SEA SCALLOPS
4 LEMON WEDGES
COOK PASTA, DRAIN AND RESERVE 2 TBSP. WATER.  
COMBINE PASTA, 2 RESERVED TBSP. WATER , 1/4 C. CHEESE, 1 TBSP. OIL, CHOPPED BASIL, AND PEPPER IN LARGE BOWL AND TOSS.
HEAT REMAINING 1 TBSP. OIL IN LARGE SKILLET OVER HIGH HEAT.
SPRINKLE SALT OVER SCALLOPS AND ADD THEM TO PAN, COOK 1 MINUTE ON EACH SIDE TILL GOLDEN BROWN.  
PLACE 1 CUP PASTA IN EACH OF 4 PLATES.
TOP WITH 3 SCALLOPS AND 1 1/2 TSP. CHEESE. SERVE WITH LEMON WEDGES.
APPROX. 4 SERVINGS

 

2 tbsp. butter, divided
cooking spray
1 1/2 lb sea scallops
1/2 tsp paprika
1/4 tsp salt
1/2 c. orange juice
1/4 chopped green onion
MELT 1 TBSP. BUTTER IN LARGE SKILLET COATED WITH COOKING SPRAY OVER MEDIUM HEAT.
SPRINKLE SCALLOPS WITH APPRIKA AND 1/8 TSP. SALT.
ADD SCALLOPS TO PAN, COOK 3 MINUTES ON EACH SIDE OR UNTIL BROWNED.
REMOVE FROM PAN AND KEEP WARM.
ADD ORANGE JUICE AND CHILE TO PAN.
BRING TO BOIL AND COOK UNTIL REDUCED TO 1/4 C. ABOUT 1 MINUTE.
ADD 1 TBSP. BUTTER AND 1/8 TSP. SALT STIRRING WITH WHISK UNTIL SMOOTH.
SERVE SAUCE WITH SCALLOPS AND GARNISH WITH ONIONS.
SERVES 4

 
 
 
 
 
 
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