RECIPE: Seared Sea Scallops Over Lemon Butter Pasta

Serves 2-4 people

Ingredients:

• 2 tsp seasoning salt
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp lemon pepper
• 16 sea scallops, rinsed and drained
• 2 tbsp olive oil
• 4 tbsp chopped fresh parsley, divided
• 4 tsp lemon juice, divided
• 2 tbsp butter
• 1 tbsp freshly grated lemon zest, plus more for garnish
• 4 tbsp heavy cream
• 1/2 pound dried pasta of your choice, cooked according to package directions
• 2 tbsp freshly grated parmesan cheese

Directions:

1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
2. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tbsp parsley and 1 tsp lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
3. Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
4. To create the sauce, after cooking scallops, melt the butter in the skillet and add lemon zest.
5. Add cream to the butter and lemon zest mixture. Add the cooked pasta and lemon juice and stir until just heated through.
6. Place the cooked scallops atop the sauced pasta. Serve with extra lemon zest and parmesan on the side.
7. Enjoy!