Lemon Butter Scallops

INGREDIENTS:

• 1lb. fresh scallops
• 2 Tbs. Butter Premium Olive Oil 
• 2 Tbs. Lemon Premium Olive Oil
• 1 Lemon (sliced)
• 1/4 cup Parsley
• 1/2 cup Mushrooms (sliced)
• 2 cups White Wine (he used chardonnay)
• Pinch of Salt and Black Pepper
• 1/2-pound Angel Hair Pasta (but he used spaghetti last night)
• Capers (optional)

 INSTRUCTIONS:

• Sprinkle scallops with salt and pepper and set aside.
• Cook Pasta, set aside and add 4 tbs. olive oil to pasta to keep from sticking together.
• Place 2 cups white wine in saucepan and add mushrooms.
• Bring to simmer and reduce to half.
• Place Butter and Lemon olive oil in a large skillet over medium heat.
• Sear scallops for about 2/3 minutes on one side, depending on size. Scallops should be golden brown on the outside, slightly firm, and can have some translucency in the centers.
• Add Mushroom Wine reduction and Scallops to Pasta. (Capers optional)
• Add Parsley and mix with tongs. `
• Serve with lemon wedges.