1 pound angel hair pasta
6 garlic cloves, crushed
½ cup fresh flat-leaf parsley, chopped
Coarse black pepper
¼ cup extra-virgin olive oil
16 sea scallops
1 teaspoon crushed red pepper flakes
½ cup dry white wine
Zest and juice of 1 lemon
5 tablespoons cold unsalted butter
¼ lb prosciutto di Parma, cut into very thin strips
4 scallions, thinly sliced
Preheat a grill pan or outdoor grill on high
Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente (with a bite). Heads up: You will be using a couple of ladles of cooking water before draining the pasta.
While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and the EVOO.
Place half of the garlic mixture with the scallops in another bowl and toss to coat evenly. Transfer the scallops to the hot grill and cook for about 3 to 4 minutes on each side, until the scallops are cooked through.
While the scallops are grilling, preheat a large skillet over medium-high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown. Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and stir until melted. Add the grilled scallops, toss to coat,
add the drained angel hair pasta, and toss to coat again. Toss the prosciutto and scallions in with the angel hair. The salt and onion flavors accent the sweetness of the scallops.
Taste and adjust the seasoning with salt and pepper. Divide the pasta and scallops among 4 serving plates.
This meal is the last variation on the shrimp scampi pasta. I'm glad these are over, because they're pretty bland. I just kept thinking, "this needs some flavor." Anyway, we had an accident last night, so I had to give the girls a bath instead of cooking dinner, so we went out to eat and I made this meal for lunch today. We ate quickly so I could get my oldest to her first day of preschool. She was so excited.