Angel hair pasta is coated in a zesty tequila lime sauce & served with golden seared scallops. This scallop pasta is super simple, impressive & ready to eat in just 30 mins!
Bring a large pot of salted water to a boil. Add pasta al dante & cook according the box directions.
Wash the scallops under cold water. Then thoroughly dry the scallops with a paper towel. Season with salt & pepper on both sides.
In a cast iron or stainless steel skillet, heat olive oil over medium high heat Add the scallops to a sizzling hot skillet, making sure the scallops don’t touch each other.
Using a pair of kitchen tong, flip the scallops and cook the other side for another 2 mins.
Off heat, carefully add the tequila & lime juice into the now-empty skillet.
Then over medium heat, add the garlic & cook the sauce until it reduces by half, scraping up the browned bits from the scallops.
Stir in the butter & scallops along with its juices. Warm the scallops for 30 seconds or so & serve immediately over the prepared pasta.