1 Lb Large Sea Scallops
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
1 Pint Cherry Tomatoes sliced in half (any colors you like)
1 Pound Angel Hair Pasta, cooked al dente
Grated Parmigiano Reggiano cheese.
1 Jar Cannizzaro Piccata Sauce
Rinse well and pat very dry your scallops. Salt both sides with sea salt. In a large saute pan, heat 2 Tbsp oil until hot and rippling – place scallops in pan (not touching each other) and leave for 2-3 minutes. Add butter to melt, then flip scallops. Cook for an additional 2 minutes and remove from pan. In the same hot pan, heat remaining oil and add cherry tomatoes – sprinkle with sea salt. Add pasta right away, toss, and add the Piccata Sauce. Heat through, then add scallops back to the pan. Plate immediately and serve topped with Parmigiano Reggiano. Enjoy!