One of those "less is more" dishes.
Angel Hair pasta. Follow the simple instructions on the box. Fill a pot of water, put it on the burner on "high," and add the pasta once the water's boiling and bubbling. Angel Hair is like extremely thin spaghetti (you can imagine how they came up with the name), and only takes a couple minutes to cook. Straining the water out takes a bit more effort; due to its slenderness Angel Hair holds onto more water. You want the water gone, otherwise it'll water down your sauce.
The sauce I made tonight was just olive oil with a bit of garlic. I simmered a little olive oil on low heat, with a tiny sprinkling of minced garlic, which turns brown after awhile. Strain the garlic out before using it, if you want. (I took some of it out and left some of it in, myself.) You don't want too much garlic in there, or it'll overpower the scallops, which have a very subtle flavor.
I bought some petite frozen scallops and used those. One little package is enough for two people. I put some butter in a skillet and turned the scallops over a couple times. Always cook on fairly low heat, unless you're boiling water. Otherwise it's easy to burn your food. The scallops're done when they've darkened a bit. Leave the butter and residue out of your meal; just use the petite scallops themselves.
Once that's done, mix the scallops in with the pasta and pour the olive oil overtop. Don't use too much oil; mix it in while you pour so your food isn't swimming.
I diced some tomato (one Vine or Roma tomato per person), leaving the seeds out. I tossed the tomato in (cold/room temperature) with the rest just before eating.
It was delicious, and not too heavy.
I paired the dish with a simple smoothie. One or two bananas, orange juice, and vanilla yogurt. Put them in a blender, and you can choose your own consistency (more OJ means more liquidy, more yogurt means thicker).
