Scallop Spaghetti

• 14 lb butter
• 3 garlic cloves
• 1 lb button mushrooms (whatever!) or 1 lb cremini mushroom, sliced (whatever!)
• salt and pepper
• 1 lb very thin spaghetti or 1 lb angel hair pasta
• 1 tablespoon olive oil
• 1 lb sea scallops (you choose) or 1 lb bay scallop (you choose)

1. get water (salted and oil) started to boil for pasta.
2. pat scallops dry while melting half butter in skillet and saute the mushrooms and garlic, salt and pepper till done about 10 minutes.
3. pour skillet contents into warm large serving bowl.
4. wipe out skillet with paper towel.
5. start boiling pasta according to time directions on box.
6. place other half butter in skillet and melt.
7. saute scallops stirring gently till starting to turn opaque.
8. return mushroom bowl contents to skillet and toss.
9. drain pasta well and place into same serving bowl that mushrooms were in and pour scallops and mushrooms over pasta.
10. toss pasta and scallops.
11. serve with white wine and a nice salad, crispy toasted sourdough bread.
12. **note** for more experience cooks you can add wine to skillet or dress it up with cream or spices to your liking this is a base to start off those willing to experiement**.

butter, garlic, button mushrooms, salt, thin, olive oil, bay scallop

Taken from www.food.com/recipe/scallop-spaghetti-334832 (may not work)