Bahama Breeze Restaurant Pan-Seared Sea Scallops

Ingredients

• 6 tablespoons olive oil
• 10 jumbo sea scallops
• Sea salt and freshly ground black pepper to taste
• 2 tablespoons red bell pepper, finely diced
• 2 tablespoons yellow bell pepper, finely diced
• 2 tablespoons green bell pepper, finely diced
• 8 ounces angel hair pasta, cooked according to package instructions, drained and kept warm
• 1 tablespoon + 2 teaspoons fresh garlic, minced
• 4 tablespoons cold butter
• 4 tablespoons scallion tops, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 teaspoon granulated sugar
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Heat 2 tablespoons olive oil in a sauté pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-size).
2. Sauté 1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.
3. Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to combine.
4. Combine pasta mixture with scallops. Garnish with lemon juice mixture.

Attribution

azfamily.com - Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona