Yield: 2 servings

Ingredients:
1/2 lb pasta (I use Einkorn spaghetti)
3/4 lb cleaned sea scallops
salt and black pepper
1/4 cup garlic infused olive oil
1/2 tsp red pepper flakes (more or less to taste)
1 1/2 cups chardonnay wine
1/2 cup finely chopped parsley + extra for garnish
3 T lemon juice
drizzle of garlic infused olive oil

Directions:

  • Prepare pasta per directions.
  • While the pasta is cooking, prepare your sea scallops and shrimp scampi.
  • Season the sea scallops with salt and black pepper.
  • Preheat a large non-stick skillet over medium-high heat.
  • Add 2 tablespoons of the garlic infused olive oil.
  • Once hot, add the sea scallops.
  • Sear the scallops on both sides until lightly golden, about 7 minutes total.
  • Remove scallops and set aside.
  • Add the remaining 1/4 cup of olive oil.
  • Heat over medium heat and add the red pepper flakes.
  • Cook for 1 minute until fragrant.
  • Pour in the chardonnay.
  • Continue cooking, stirring frequently for about 3 minutes or so.
  • Remove from heat and stir in the scallops, parsley and lemon juice.
  • Serve the sea scallops and shrimp scampi over a bed of pasta.
  • Garnish with additional parsley, red pepper flakes, and a drizzle of olive oil.