This dish is light, refreshing and perfect as summer approaches.
Prep Time: 5 min
Total Time: 22 min
12 SCHWAN’S Scallop Saut s (532), frozen
2 Tbsp butter
2 tsp minced garlic
cup diced tomatoes
cup white wine
2 Tbsp lemon juice
1 lb angel hair pasta, prepared
2 Tbsp chopped parsley
Add scallops to fry pan and cook over medium-high heat 10-12 minutes, turning over once until golden on each side.
Remove scallops from pan and set aside. Stir in butter, garlic and tomatoes and cook over medium heat 2 minutes.
Add wine and lemon juice, continue to cook 3-5 minutes or until liquid has reduced to half.
Toss sauce with pasta and scallops. Garnish with parsley and serve.
Tip: Garnish with shredded Parmesan
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