The first time I wanted to make these scallops, I didn’t DRY them, and they completely failed to sear; they steamed instead. This time, though, I dried them with paper towels, and got a nice crust on each side.
A dozen large sea scallops
One (1) tablespoon butter
Ronzoni Smart Taste spaghetti, 8 oz. dry uncooked (four servings)
Classico Sun-Dried Tomato Alfredo sauce, 1 cup
Parmesan cheese, grated
Cook pasta and drain.
Thoroughly dry scallops with paper towels. Melt butter in an iron skillet. Skillet should be very hot, with butter or oil almost smoking. Sear scallops for about two minutes on each side (without moving or checking other than to flip — you’ll ruin the crust!)
Heat pasta sauce in a microwave-safe dish. Toss with spaghetti. Arrange half of the pasta and sauce on each of two plates, top with scallops and grated Parmesan cheese.