Steamed Bay Scallops Over Angel Hair Pasta
1 ½ lbs. fresh bay or sea scallops
½ cup extra-virgin olive oil
2 Tbsp. garlic, finely chopped
3 Tbsp. chopped parsley
5 Tbsp.chopped scallion
3 Tbsp.butter, unsalted
1 cup dry white wine
1 cup Parmesan cheese, divided
Basil for garnish (optional)
½ lb. angel hair pasta
Salt and pepper to taste
Boil water for pasta and cook to al dente. Drain and set aside.
Dry the scallops with paper towels and season them with salt and pepper. Over medium heat, melt 1 tbsp. butter in a skillet and add olive oil. Add scallops to the skillet and pour white wine; cover for about 3 minutes.
When the scallops are opaque around the edges, transfer them to a warmed plate and keep warm. Add garlic and herbs to the skillet and simmer the sauce for two minutes.
Whisk in 2 tbsp. butter and toss in the pasta and ½ cup cheese. Mix well and top with scallops and remaining Parmesan cheese.
Top with fresh basil if desired.