Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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