Pasta with pan seared Red Snapper and Scallops
Pasta with pan seared Red Snapper and Scallops

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pasta with pan seared red snapper and scallops. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pasta with pan seared Red Snapper and Scallops is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Pasta with pan seared Red Snapper and Scallops is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pasta with pan seared red snapper and scallops using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pasta with pan seared Red Snapper and Scallops:
  1. Prepare 2 Red Snapper Fillets
  2. Prepare 4 large Scallops
  3. Make ready 4 green onions diced
  4. Take 1 tsp minced garlic
  5. Make ready 1 two tbsp olive oil
  6. Get 1/4 tsp lemon pepper
  7. Take 1 juice of one med lemon
  8. Make ready 1 one teaspoon butter
  9. Take 1/4 cup white wine
  10. Take 1 tbsp capers
  11. Make ready 1/8 tbsp parmesean cheese
Steps to make Pasta with pan seared Red Snapper and Scallops:
  1. place. 2 quart medium sauce pan with enough water to cover pasta over medium heat with one teaspoon olive oil bring to boil add your favorite type pasta. reduce heat and cook until aldente. in a frying pan ad 2 tbsp of olive oil and heat over medium heat add lemon pepper seasoned snapper flesh side first sear both sides until golden Brown follow with scallops and sear as well watch carefully making sure not to over cook
  2. remove and set aside in same pan add greenonions capers lemon juice olive oil and butter and white wine. and garlic simmer until onions start to wilt. blend into Pasta
  3. top with fish scallops and parmesan cheese garnish with sprig fresh basil

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