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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, saut� 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