Sea Scallops With Lemony Butter Sauce

Ingredients

• 6 cups angel hair hot cooked uncooked ( 12 ounces pasta)
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.3 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon paprika 
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 

Equipment

• frying pan

Directions

1. Sprinkle scallops with paprika, pepper, and garlic.
2. Heat a large nonstick skillet over medium- high heat until hot. Melt 1 tablespoon butter in pan; add half of scallops. Cook scallops 2 minutes on each side.
3. Transfer to a serving platter; keep warm. Repeat with remaining butter and scallops.
4. Add wine, lemon juice, and salt to pan; let simmer 30 seconds or until liquid is reduced to a glaze.
5. Pour over scallops; sprinkle with parsley.
6. Serve immediately on pasta.
7. Garnish with lemon wedges, if desired.