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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.
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