Sea Scallops With Lemony Butter Sauce

• 1 1/2 pounds sea scallops
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley
• 6 cups hot cooked angel hair (about 12 ounces uncooked pasta)
• Lemon wedges (optional)

1. Sprinkle scallops with paprika, pepper, and garlic.
2. Heat a large nonstick skillet over medium- high heat until hot. Melt 1 tablespoon butter in pan; add half of scallops. Cook scallops 2 minutes on each side. Transfer to a serving platter; keep warm. Repeat with remaining butter and scallops.
3. Add wine, lemon juice, and salt to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Pour over scallops; sprinkle with parsley. Serve immediately on pasta. Garnish with lemon wedges, if desired.

paprika, freshly ground black pepper, garlic, butter, white wine, lemon juice, salt, flatleaf, hair, lemon wedges

Taken from www.myrecipes.com/recipe/sea-scallops-with-lemony-butter-sauce (may not work)