Seared Scallops with Angel Hair

Preheat oven to 200 degrees (F) to keep scallops warm.

Bring water to boil in a large pot.

Season scallops with salt and pepper. Coat lightly with bread crumbs.

Melt butter in large skillet. Add half of the scallops and cook about 2-3 minutes until seared on one side. Turn and cook an additional 1-2 minutes on other side. Put in and ovenproof dish in oven to keep warm.

Repeat with remaining scallops and if necessary, add more butter. Transfer to oven.

Once you are done with the scallops, use the same pan, reduce heat to medium low and add shallots and cook until soft – about 1-2 minutes.

Add pasta to boiling water and cook for 4 minutes. While pasta is cooking . . . Increase skillet to high and add wine and vinegar. Cook on high until reduced to a glaze – about 4-5 minutes.

Drain pasta and put back in pot to keep warm.

In skillet, add cream, salt and pepper to the wine mixture and bring to boil. Reduce heat and simmer about 1 minutes until slight reduced. Pour the sauce into pasta and mix with tongs.

Place pasta in bowls and arrange scallops on top.