Lemon Butter Scallops over Creamy Angel Hair Pasta

1/2 lb. scallops
2 tbsp. clarified butter
salt, pepper to taste
2 tbsp. unsalted butter
4 garlic cloves, minced
1/4 c. dry white wine
1 c. heavy cream
1 tbsp. grated parmesan cheese
1 tbsp. fresh lemon juice +extra
8-9 oz. fresh angel hair pasta, cooked, drained, set aside
1/4 c. chopped fresh parsley

Pat scallops dry with paper towel. Heat clarified butter in a large pan or skillet on medium high heat. Add scallops without over crowding (work in batches if needed). 

Season scallops with salt and pepper and cook until a golden crust forms underneath, about 3-4 minutes. Flip and repeat on other side until lightly browned and cooked through. Remove from skillet and transfer to a plate. Squeeze a bit of lemon juice over the top.

Melt 2 tbsp. butter in the same pan. Scrape brown bits leftover from scallops. Add garlic and cook until golden and fragrant, about 2-3 minutes. 

Add white wine and bring to a simmer for another 2-3 mintes. Add cream and allow to simmer until thickened, about 5 minutes. Stir in parmesan cheese and lemon juice. Add angel hair pasta and toss to thoroughly coat. Add scallops back in the pan and allow to warm before removing from heat. Garnish with fresh parsley. 

Pairs well with Chardonnay or Pinot Grigio.