Bahama Breeze Restaurant Pan-Seared Sea Scallops

Source: azfamily.com - Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona

6 tablespoons olive oil

10 jumbo sea scallops

Sea salt and freshly ground black pepper to taste

2 tablespoons red bell pepper, finely diced

2 tablespoons yellow bell pepper, finely diced

2 tablespoons green bell pepper, finely diced

8 ounces angel hair pasta, cooked according to package

instructions, drained and kept warm

1 tablespoon plus 2 teaspoons fresh garlic, minced

4 tablespoons cold butter

4 tablespoons scallion tops, chopped

1 teaspoon fresh thyme, chopped

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/2 teaspoon granulated sugar

1 tablespoon fresh cilantro, finely chopped

1 tablespoon fresh parsley, finely chopped

2 tablespoons olive oil in a saut? pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized).

1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add

3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.

1 tablespoon olive oil, lime juice, lemon juice,

2 teaspoons garlic, cilantro, parsley,

1 tablespoons scallions and sugar; toss to combine.

Combine pasta mixture with scallops. Garnish with lemon juice mixture.