Scallops with Lemony Butter Sauce

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Difficulty: easy

Ingredients

1 1/2 pounds sea scallops
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cloves garlic, minced
2 tablespoon butter
1/4 cup wine, dry white
2 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoon parsley, flat-leaf, fresh chopped
6 cups pasta, angel hair cooked

Directions

Sprinkle scallops with paprika, pepper, and garlic.

Heat a large nonstick skillet over medium-high heat until hot. Melt 1 tablespoon butter in pan; add half of scallops. Cook scallops 2 minutes on each side. Transfer to a serving platter; keep warm. Repeat with remaining butter and scallops.

Add wine, lemon juice, and salt to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Pour over scallops; sprinkle with parsley. Serve immediately on pasta. Garnish with lemon wedges, if desired.