Lemon Green Bean Pasta with Sauteed Scallops in Moscato Butter

SCALLOPS

• 1 lb large sea scallops
• 5 tbsp sweet cream butter
• 1/2 large onion diced
• 1/2 cup fresh parsley chopped
• 1/4 cup flour
• 1 tbsp Cooking With Greens Spicy Seafood Seasoning
• 3 cloves fresh garlic minced
• 1/2 cup Moscato

Pat Scallops dry. Combine flour and Spicy Seafood Seasoning. Lightly dredge scallops in flour mixture. Add 1 tbsp butter in a hot skillet. Place 4 to 5 scallops in pan spacing evenly. Allow  scallops to cook 60 to 90 seconds until caramelized. Turn and brown other side for 30 seconds. Remove from pan and repeat with other scallops. Add all scallops back to pan and add onion, garlic, parsley and 2 tbsp butter. Toss until butter is melted and add Moscato to deglaze pan. Add 2 more tbsp butter and stir until sauce has slightly thickened. Serve over pasta.

PASTA

• 1/2 box cooked and drained pasta (spaghetti)
• 1/2 fresh lemon zest
• juice of 1/2 lemon
• 1/2 tbsp Cooking With Greens Lemon Red Bell Pepper Blend
• 1 tbsp butter
• 1/2 cup Chicken stock
• 1 handful of fresh green beans french cut
• 3/4 cup shredded Parmesan cheese
• 1 stalk green onion chopped

In a skillet, add pasta and butter until melted. Add chicken stock and  green beans and cook until simmering. Add Lemon Red Pepper Blend, lemon juice and zest. Toss and cook until green beans are slightly blanched. Add Parmesan cheese and green onion and serve.