If you have time, I'd highly recommend fresh black pepper pasta with this dish!
serves 2
6oz Fettuccine
8oz Sea Scallops 1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/3 - 1/2 cup white wine (I'm not very precise about this; I just pour until it looks like enough)
Salt and pepper, to taste
Red pepper flakes, to taste
Heat pot of water to boiling, salt generously and cook fettuccine according to package instructions (until al dente). Meanwhile, heat olive oil in skillet over medium-high heat and add sea scallops, sauteeing for 3-4 minutes, turning over halfway through cooking time. Remove cooked scallops from pan. Lower heat to medium and add 1 Tbsp butter. Add minced garlic and cook until fragrant (1-2 minutes). Add wine to hot skillet, scraping pan to deglaze. Allow liquid to cook down. Remove pan from heat add another tablespoon butter and whisk as it melts. Add salt, black pepper and red pepper flakes to taste. Return scallops to pan and toss with drained pasta. If desired, return pan to heat and toss pasta with sauce over heat for a couple minutes before serving.
We had this dish with a spring mix salad with a homemade balsamic vinaigrette and a really refreshing Vinho Verde (pictured above). I wouldn't normally pair a spicy dish with such a light wine, but they complimented each other perfectly.
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