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Pan Seared Scallops with Lemon Caper Pasta

Jessica Gavin
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Scallops

1 cup

Baby tomatoes

3 tsp

Garlic

1 tbsp

Parsley

1 cup

Chicken broth, low sodium or unsalted

2 tbsp

Capers

2 tbsp

Lemon juice

1/2 lb

Barilla angel hair pasta

1

Black pepper, freshly ground

1

Kosher salt

2 tbsp

Olive oil

3 tbsp

Butter, unsalted

1/4 cup

Parmesan cheese

1/2 cup

Chardonnay wine