Pan seared scallops with white wine garlic pasta

Have you noticed a theme on this blog? Pedro and I love Costco. We recently purchased a bag of ~25 scallops for about $20. This bag has lasted for a few great meals including our latest pan seared rendition with white wine garlic pasta.

Start by cooking 1 lb. of any kind of pasta al dente. Be sure to add plenty of salt to the boiling water to season the pasta.

Simultaneously for the sauce, cook 4 cloves of galic crushed into 1/4 c. olive oil. Add 1 tbsp of crushed pepper flakes to the oil garlic mixture. Once the garlic begins to brown, add two tbsp butter and then 1/2 c. white wine and cook for three minutes until the alcohol is cooked off from the wine. Add salt and pepper to taste.

Toss the cooked, drained pasta with the sauce. Add chopped parsley and Parmesan cheese to the pasta mixture and allow to cool slightly.

In a cast iron pan, sear the scallops for approx 2.5 minutes per side with a bit of butter. Do not over cook the scallops and  plate them on top of the pasta once ready.