Sauteed Scallops with Angel Hair Pasta

This is submitted by Stacy, who is now living in Vegas. She was a co-conspirator in this blog and came up with the name!!  Enjoy!

Ingredients

• 1 lbs fresh sea scallops, cut into quarters (or use mini scallops instead)
• 2 tablespoons butter
• 1/2 cup white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chives (chopped)
• 1/4 teaspoon garlic salt
• 2 cloves garlic (minced)
• 1/8 teaspoon white pepper (can also use black as a substitute)
• 1 lb angel hair pasta (cooked according to package directions)
• 1 tablespoon fresh parsley (chopped)

Directions

1. Rinse scallops in cold water, drain.

2. Add butter to large skillet and melt over low heat.

3. Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.

4. Remove scallops using a slotted spoon and set aside.

5. Add wine, lemon juice and chives to skillet.

6. Cook over medium heat 2 minutes, stirring occasionally.

7. Add garlic salt, garlic& pepper.

8. Remove from heat.

9. To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.

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