Lemony Scallops With Angel Hair Pasta

• 8 ounces uncooked multigrain angel hair pasta
• 3 tablespoons olive oil, divided
• 1 pound sea scallops, patted dry
• 2 cups sliced radishes (about 1 bunch)
• 2 garlic cloves, sliced
• 1/2 teaspoon crushed red pepper flakes
• 6 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice

1. In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm.
3. In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

pasta, olive oil, radishes, garlic, red pepper, green onions, kosher salt, lemon zest, lemon juice

Taken from www.tasteofhome.com/recipes/lemony-scallops-with-angel-hair-pasta/ (may not work)