Name: Blackened Scallops over Angel Hair Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ground black pepper - 1 tablespoon; Ground white pepper - 1 teaspoon; Salt - ¼ tablespoon; Dry mustard - ¾ teaspoon; Cayenne pepper - ¾ teaspoon; Garlic powder - ½ teaspoon; Dried thyme leaves - ⅛ teaspoon; Scallops - 1 pound; Butter, or as needed - 2 tablespoons; Onion, chopped - ½; Mushrooms, sliced - 1 cup; Angel hair pasta - 1 (12 ounce) package; Olive oil - 1 (12 ounce) package; Tomato, chopped - ½; Lemon juice - 1 tablespoon

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.