Blackened Scallops over Angel Hair Pasta

A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 331 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• 1 tablespoon ground black pepper
• ½ onion, chopped
• 1 pound scallops
• ¾ teaspoon cayenne pepper
• olive oil
• 1 cup mushrooms, sliced
• 2 tablespoons butter, or as needed
• ¼ tablespoon salt
• ½ tomato, chopped
• 1 (12 ounce) package angel hair pasta
• ¾ teaspoon dry mustard
• ⅛ teaspoon dried thyme leaves

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

Step 2

Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.

Step 3

Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.

Step 4

Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.

Step 5

Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.