Yield: 4 servings

Ingredients:

½ pound angel hair pasta
4 tablespoons butter divided
1 ½ tablespoons olive oil divided
½ pound scallops
Salt & pepper to taste
1 shallot diced
2 garlic cloves minced
¼ teaspoon red pepper
½ cup white wine
½ lemon juiced (about 2-3 tablespoons)
6 ounces cherry tomatoes
1 14 ounce can artichoke hearts cut in half
¼ cup fresh basil chopped
Parmesan cheese for serving
Lemon wedges for serving
Microgreens for serving

Directions:

  1. Bring a large pot of water to a boil, add salt and cook pasta according to package directions. Just before draining, reserve ½ cup of pasta water and drain remaining. Prepare the rest of the recipe while the pasta cooks.
  2. Heat 1 tablespoon of butter and ½ tablespoon of olive oil in a large skillet over medium-high heat.
  3. Season scallops with salt and pepper and place into skillet in a single layer. Scallops should sizzle when you put them in the skillet, if they don’t, wait for the skillet to heat longer.
  4. Sear on both sides until golden brown, about 2-3 minutes per side. Once done, remove scallops from skillet to a plate and cover to keep warm.
  5. Reduce heat to medium.
  6. To the same skillet, add remaining tablespoon of olive oil and 3 tablespoons butter, diced shallot, garlic and red pepper. Cook 2-3 minutes until fragrant.
  7. Pour in wine and lemon juice.
  8. Add tomatoes and artichoke hearts and cook about 5 minutes until tomatoes burst.
  9. Remove skillet from heat and add in scallops, pasta, and basil; toss together. If needed, thin the sauce with the pasta water, adding a little at a time.
  10. Serve with parmesan, lemon wedges, and, if you’re feeling adventurous, microgreens!

Notes:
If you’re not a big fan of scallops, you can substitute shrimp!