Description
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!
Ingredients
- 1 tablespoon ground black pepper
- 1 teaspoon ground white pepper
- ¼ tablespoon salt
- ¾ teaspoon dry mustard
- ¾ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon dried thyme leaves
- 1 pound scallops
- 2 tablespoons butter, or as needed
- ½ onion, chopped
- 1 cup mushrooms, sliced
- 1 (12 ounce) package angel hair pasta
- olive oil
- ½ tomato, chopped
- 1 tablespoon lemon juice
Instructions
- Mix black pepper
- white pepper
- salt
- mustard
- cayenne pepper
- garlic powder
- and thyme together. Dredge scallops in blackening spices.
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 3 hrs 25 mins
Total Time: 3 hrs 45 mins
Servings: 6