Blackened Scallops over Angel Hair Pasta
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - Blackened Scallops over Angel Hair Pasta

1. Ground black pepper - 1 tablespoon
2. Ground white pepper - 1 teaspoon
3. Salt - ¼ tablespoon
4. Dry mustard - ¾ teaspoon
5. Cayenne pepper - ¾ teaspoon
6. Garlic powder - ½ teaspoon
7. Dried thyme leaves - ⅛ teaspoon
8. Scallops - 1 pound
9. Butter, or as needed - 2 tablespoons
10. Onion, chopped - ½
11. Mushrooms, sliced - 1 cup
12. Angel hair pasta - 1 (12 ounce) package
13. Olive oil - 1 (12 ounce) package
14. Tomato, chopped - ½
15. Lemon juice - 1 tablespoon

How to cook deliciously - Blackened Scallops over Angel Hair Pasta

1. Stage

Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.

2. Stage

Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.

3. Stage

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

4. Stage

Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.

5. Stage

Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.