BLACKENED SCALLOPS OVER ANGEL HAIR PASTA

Blackened Scallops over Angel Hair Pasta image

A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!

Provided by Divinity Turley

Categories Seafood Shellfish Scallops

Time 3h45m

Yield 6

Number Of Ingredients 15

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Ingredients

1 tablespoon ground black pepper
1 teaspoon ground white pepper
¼ tablespoon salt
¾ teaspoon dry mustard
¾ teaspoon cayenne pepper
½ teaspoon garlic powder
⅛ teaspoon dried thyme leaves
1 pound scallops
2 tablespoons butter, or as needed
½ onion, chopped
1 cup mushrooms, sliced
1 (12 ounce) package angel hair pasta
olive oil
½ tomato, chopped
1 tablespoon lemon juice

Steps:

Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.4 g, Cholesterol 55.8 mg, Fat 8.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 2.8 g, Sodium 652.1 mg, Sugar 2.5 g