2 Tbsp. Olive oil
10 each (about 1 pound) Jumbo sea scallops (sized at under 10 per
pound)
1/4 cup Island Chimichurri Sauce (see recipe below)
2 Tbsp. of each Red, yellow and green bell pepper, 1/8″ dice
(confetti)
Fresh scallion-garlic-thyme angel hair pasta (see recipe below)
Fresh ground black pepper and salt as needed

Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel
hair pasta as described below. Season scallops lightly on both sides with
fresh ground black pepper and salt. Heat the olive oil in a large sauti
pan over medium heat until hot but not smoking. Add the scallops and sear
on each side for 2-3 minutes until rich golden brown on each side and
moist, yet cooked through in the center. Remove scallops from pan to avoid
over cooking while plating. Mound the hot fresh scallion-garlic-thyme
angel hair pasta in the center of two warm dinner plates. Place the 2
scallops atop of each portion of pasta and 3 scallops evenly spaced around
each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri
Sauce and a sprinkling of the three color pepper confetti. We also serve
this dish with fresh steamed asparagus and black bean and corn salsa
placed between the three scallops that surround the mound of pasta.

Island Chimichurri Sauce

1 Tbsp Olive oil, extra virgin
1 Tbsp Lemon juice, fresh squeezed
1 Tbsp Lime juice, fresh squeezed
1/2 tsp Sugar
2 tsp Garlic, fresh, minced
1 Tbsp Each: fresh cilantro, parsley and scallions, finely chopped

Measure and combine all ingredients in a small glass bowl and set
aside until serving.

Fresh Scallion-Garlic-Thyme Angel Hair Pasta

8 oz. wt. Angel hair or cappellini pasta
1 Tbsp. Salt
3 Tbsp. - Olive oil
1 Tbsp. Garlic, fresh, minced
4 Tbsp. Butter, cold cut into 1/4″ slices
3 Tbsp. Scallion tops
1/8″ sliced
1 tsp. Fresh thyme leaves, chopped
Salt and fresh ground black pepper to taste

Place 1 gallon of hot water in a large 6 quart pot, add 1 Tbsp of salt and
bring to a boil over high heat. In a large saute pan, heat the olive oil
over medium heat, add the garlic and sauce for 1 minute, do not brown.
Remove from heat and swirl in the butter until melted then mix in the
scallions and thyme. Cook the pasta in the boiling salted water per the
instructions on the package. When cooked, drain thoroughly in a colander,
then add to the scallion-garlic-thyme butter mixture and toss to coat.
Cover to keep hot, then immediately proceed to the searing the scallops
and serving steps above.