Seared Sea Scallops with Angel Hair Pasta and Buttery Marinara

1 jar Just Like Home Buttery Marinara pasta sauce
1 pound sea scallops, rinsed and well dried on paper towels
1 pound angel hair pasta
2 tablespoon butter
1/2 teaspoon Creole seasoning
2 green onions, minced
1 lemon, cut into wedges

Heat butter in a heavy skillet until smokey. Add scallops and sauté for about 2 minutes per side, until just done. Season with Creole seasoning. Meanwhile, boil pasta. Remember that angel hair pasta cooks very quickly. Warm the sauce. Spoon sauce into 4 bowls. Remove the scallops from the skillet and place the drained pasta into the skillet. Stir a couple of times to coat the pasta with the leftover butter and drippings.

Spoon slightly warmed sauce into the bottom of 4 pasta single serving bowls, using less than the whole pound of pasta if desired. Distribute desired serving size of pasta and scallops over the sauce. Garnish with green onion. Squeeze lemon wedge over all and serve immediately. Serves 4.