Spaghetti Aglio Olio & Scallops

Makes enough for 4-5 people

1. 3/4 cup white wine
2. 3/4 cup chicken stock
3. 1/2 cup minced garlic, lightly packed
4. 1-4 red thais, finely chopped (optional)
5. 6 tbsp olive oil + 2 tbsp set aside
6. 1 lbs small scallops, patted dry with paper towel and seasoned with salt and pepper
7. 1 box gluten free pasta, cooked
8. 1/4 cup butter
9. Parmesan to taste (optional)
10. 1/4 cup chopped parsley

1. Cook pasta until al dente, strain and mix hot noodles with butter.
2. Heat oil in a large saucepan, over medium high heat. Add garlic and thai peppers and cook stirring constantly for 3-4 mins. Do not let garlic get crispy.
3. Add the wine to deglaze the pan. Simmer stirring occasionally until wine has reduced by half.
4. Add the chicken stock. Simmer until sauce has has reduced by half. Remove from heat.
5. While the sauce reduces, heat the 2 tbs of oil over high heat. Once it is almost smoking hot add the scallops. Cook for 2 mins in each side.
6. Remove scallops from pan and add the the sauce.
7. Add the parsley to the scallops and sauce.
8. Using tongs, mix the cooked pasta until evenly coated.
9. Add parmesan if using.