|
Directions:
Mix blackening spices together. Dredge scallops in blackening spices. In skillet, saute onion in butter, add
mushrooms after onions are translucent, set aside. Boil pasta in water, add a little olive oil. Cook 4-5 minutes, or according to instructions. Heat a pat of butter in
skillet to high heat. Add scallops on high heat for 6-8 minutes. Cover to keep warm, set aside. Place pasta in a bowl. Drizzle with lemon-flavored olive oil. Add
small pat of butter, scallops, mushrooms, onions, tomatoes. Toss. Serve with parmesan if desired.
|
