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Made scallops with a lemon basil sauce on angel hair pasta with parmesan


1 large lemon

1 1/2 pounds large sea scallops

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 tbsp butter, divided

3/4 cup dry white wine

1 tbsp water

1/2 teaspoon cornstarch

1 tbsp finely chopped fresh basil

1/2 parmesan cheese

angel hair pasta



1. Finely grate lemon rind, Squeeze lemon. Pat scallops dry with paper towels.

2. Sprinkle scallops with salt and pepper. Melt 2 tsp butter in a large skillet over medium heat. Add scallops, and cook for 4 minutes on each side. Remove scallops from pan.

3. Add white wine and lemon juice to pan; bring to a boil. reduce heat, and simmer for 2mins, stirring to loosen browned bits from the bottom of the pan. Combine 1tbsp water and 1/2 tsp cornstarch; add to pan. Cook 2mins or until sauce begins to thicken, stirring constantly. Add basil. Remove from heat. Serve over scallops.

4. Cook pasta according to package directions. Drain, Combine parmesan cheese.

Good Morning :)

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