Introduction to Sea Scallops with Angel Hair Pasta
Finding the time to whip up a delightful dinner can feel like an Olympic event, can’t it? But fear not, because my recipe for Sea Scallops with Angel Hair Pasta is here to save the day! This dish brings together the elegance of seared scallops and the simplicity of pasta, all wrapped in a zesty lemon garlic sauce. It’s a quick solution for a busy day, perfect for those weeknights when you want something tasty without spending hours in the kitchen. Trust me, your taste buds are in for a treat!
Why You’ll Love This Sea Scallops with Angel Hair Pasta
This Sea Scallops with Angel Hair Pasta recipe effortlessly combines ease and taste. In just 30 minutes, you can create a gourmet meal that feels like a celebration. The delicate flavor of scallops paired with silky pasta will have your family raving. Plus, it showcases fresh ingredients and bright flavors, making it a delightful choice that elevates your dinner routine without overwhelming your schedule.
Ingredients for Sea Scallops with Angel Hair Pasta
Gathering the right ingredients is the first step to making your Sea Scallops with Angel Hair Pasta shine. Here’s what you’ll need:
- Sea Scallops: Look for dry-packed scallops for the best flavor. These are sweeter and won’t release too much water.
- Angel Hair Pasta: This thin pasta cooks quickly, making it perfect for a speeding dinner. You can use spaghetti if you prefer a heartier noodle.
- Olive Oil: A staple for sautéing. It adds flavor and helps achieve that lovely golden sear on the scallops.
- Unsalted Butter: Enhances richness and creates that delightful sauce. Using unsalted lets you control the saltiness.
- Fresh Garlic: Minced garlic is essential for infusing the dish with flavor. Fresh is key for that vibrant taste.
- Dry White Wine: A splash of wine brightens the dish, but feel free to substitute with additional broth if preferred!
- Chicken or Seafood Broth: Low-sodium options are ideal for maintaining flavor without the excess salt.
- Lemon: You’ll use both zest and juice to add brightness. Fresh lemons make all the difference!
- Red Pepper Flakes (optional): For those who like a little heat, this adds a nice kick.
- Fresh Parsley: This herb provides a pop of color and freshness to finish your dish.
- Kosher Salt and Black Pepper: Essential seasonings that enhance all the flavors.
- Grated Parmesan Cheese (optional): A little sprinkle adds a touch of creaminess and richness. You can skip this for a lighter dish!
Don’t worry! For exact measurements, check out the bottom of this article where they’re available for printing. Gather everything you need, and let’s get cooking!
How to Make Sea Scallops with Angel Hair Pasta
Now that you’ve gathered all your ingredients, let’s dive into making this heavenly Sea Scallops with Angel Hair Pasta. Follow these steps, and you’ll be enjoying a magnificent dish in no time!
Prepare the Scallops
First things first, let’s prep those scallops!
Make sure to remove the small side muscle from each scallop if it’s still attached. This muscle can be tough.
Pat the scallops dry with paper towels. This is key to getting that perfect sear.
Season both sides well with kosher salt and freshly ground black pepper. Set them aside, letting those lovely flavors meld.
Cook the Pasta
While you’re prepping the scallops, bring a large pot of salted water to a rolling boil.
Add in your angel hair pasta and cook according to the package instructions, which usually takes just 3-4 minutes.
Keep an eye on it! We want it to be al dente, not mushy!
Before draining, reserve about 3/4 cup of that starchy pasta water. Trust me, it’s liquid gold for your sauce!
Drain the pasta and drizzle it with a bit of olive oil to keep it from sticking together.
Sear the Scallops
It’s time to bring out the skillet!
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait until the butter foams and smells nutty—it’s showtime!
Carefully place the scallops in the skillet in a single layer, being cautious not to overcrowd the pan. If you’re cooking a lot, do it in batches.
Let them cook undisturbed for 2-3 minutes until they form a beautiful golden crust.
Then, flip them over and cook for another 1-2 minutes until they’re opaque and tender. Transfer them to a plate and cover loosely with foil.
Make the Lemon Garlic Sauce
Now, let’s whip up that zesty sauce!
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Stir in the minced garlic and cook for about 30 seconds until it turns fragrant—oh, the aroma!
Pour in the white wine and scrape up any bits stuck to the pan. This is where the magic happens!
Let it simmer for a minute, then add the broth, lemon zest, lemon juice, and red pepper flakes if you’re feeling adventurous.
Simmer for an additional 2 minutes until it reduces slightly. Give it a taste—adjust seasoning if necessary!
Combine Pasta and Sauce
Let’s bring it all together!
Carefully add the drained pasta to the skillet and toss it in the sauce.
Add that reserved pasta water a little at a time until your noodles are beautifully coated and silky.
Serve and Garnish
Your dish is almost ready to shine!
Arrange the scallops on top of the pasta, creating a lovely presentation.
Sprinkle with fresh parsley and, if you’d like, a bit of grated Parmesan.
Serve this stunning dish immediately, perhaps with extra lemon wedges on the side for that zesty kick!
There you have it! Enjoy your Sea Scallops with Angel Hair Pasta!
Tips for Success
- Always pat scallops dry for a golden sear.
- Don’t overcrowd the skillet—work in batches if needed.
- Reserve pasta water; it helps create a silky sauce.
- Taste as you go to adjust seasoning.
- Use fresh ingredients; they really enhance the dish.
With these tips, your Sea Scallops with Angel Hair Pasta will turn out delicious every time!
Equipment Needed
- Large Pot: For boiling pasta. A stockpot works well too.
- Large Skillet: Essential for searing scallops. A non-stick skillet is great for easy cleanup.
- Measuring Cups and Spoons: For precision. You can use a kitchen scale instead.
- Wooden Spoon: Perfect for stirring sauces without scratching pans.
Variations
- Vegetarian Option: Substitute sea scallops with sautéed mushrooms for a hearty, plant-based dish. Portobello or oyster mushrooms work wonderfully!
- Creamy Twist: Add a splash of heavy cream to the lemon garlic sauce for a richer, luxurious texture.
- Herbed Delight: Infuse the dish with fresh herbs like basil or thyme for an aromatic touch that complements the scallops beautifully.
- Gluten-Free Pasta: Swap angel hair for gluten-free pasta to cater to dietary needs while still enjoying the same great flavor.
- Spicy Kick: For those who like it hot, increase the red pepper flakes or add a dash of sriracha to the sauce.
Serving Suggestions
- Fresh Salad: Pair your dish with a simple green salad drizzled with vinaigrette for a refreshing touch.
- Crispy Bread: Serve with crusty garlic bread to soak up the delicious lemon garlic sauce.
- Wine Pairing: A chilled glass of Pinot Grigio complements the scallops beautifully.
- Presentation: Use a wide, shallow bowl for a stunning presentation.
FAQs about Sea Scallops with Angel Hair Pasta
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them thoroughly and pat them dry for the best results. For your Sea Scallops with Angel Hair Pasta, dry-packed scallops are preferred to avoid excess moisture.
What type of wine should I use in the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best for enhancing flavors without overpowering them. If you prefer not to use wine, replace it with more broth for a similar effect.
How can I make the sauce creamier?
If you’re craving a richer sauce, add a splash of heavy cream at the end. This twist adds a luxurious texture to your Sea Scallops with Angel Hair Pasta.
Can I prepare this dish in advance?
While the pasta and sauce are best served fresh, you can prep the scallops and even chop your garlic ahead of time. Just reheat gently before mixing everything together to maintain flavor and texture!
What can I substitute for angel hair pasta?
If you prefer a different noodle, spaghetti or fettuccine can work well! Just keep an eye on the cooking time, so you don’t overdo it. Enjoy experimenting with your Sea Scallops with Angel Hair Pasta!
Final Thoughts
Every bite of this Sea Scallops with Angel Hair Pasta is like a comforting embrace at the end of a long day. The delightful combination of tender scallops and silky pasta, drenched in a lemony garlic sauce, brings simple joy to the dinner table. It’s quick, elegant, and feels like a gourmet meal without the fuss. Whether you’re cooking for family or friends, this dish transforms an everyday night into a special occasion. So, grab your skillet, channel your inner chef, and savor the happiness this recipe brings! Your culinary adventure awaits!
Print
Sea Scallops with Angel Hair Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A delicious recipe for sea scallops served with angel hair pasta, complemented by a zesty lemon garlic sauce.
Ingredients
- 1 lb sea scallops (dry-packed preferred)
- 8 oz angel hair pasta
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 3 cloves fresh garlic, minced
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken or seafood broth (low-sodium preferred)
- Zest and juice of 1 large lemon
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Remove the small side muscle from each scallop if present. Pat scallops dry with paper towels and season both sides with kosher salt and black pepper. Set aside.
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions (usually 3-4 minutes) until just al dente. Reserve about 3/4 cup pasta water, then drain pasta and toss with a drizzle of olive oil.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the butter foams and smells nutty, add scallops in a single layer (work in batches if needed). Cook undisturbed for 2-3 minutes until a deep golden crust forms. Flip and cook another 1-2 minutes until opaque and tender. Transfer scallops to a plate and cover loosely with foil.
- Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Pour in white wine and scrape up any browned bits from the pan. Simmer for 1 minute, then add broth, lemon zest, lemon juice, and red pepper flakes (if using). Simmer for 2 minutes to reduce slightly. Taste and adjust seasoning.
- Add drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until the noodles are silky and well combined.
- Arrange scallops on top of the pasta. Sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately with extra lemon wedges.
Notes
- Ensure scallops are dry-packed for best results.
- Reserve pasta water to adjust sauce consistency if needed.
- Use low-sodium broth to control salt levels.
- Garnish with lemon wedges for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
