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Sea Scallops with Angel Hair Pasta

A delightful seafood dish featuring plump, tender sea scallops served over delicate angel hair pasta, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Scallops
  • 8 ounces angel hair pasta Fresh pasta yields the best results.
  • 1 pound sea scallops Preferably fresh.
Flavorings
  • 3 tablespoons olive oil Used for cooking.
  • 3 cloves garlic, minced Adds flavor to the sauce.
  • 1 tablespoon lemon juice Freshly squeezed for the best flavor.
  • to taste Salt
  • to taste Black pepper
  • for garnish Fresh parsley, chopped

Method
 

Cooking the Pasta
  1. Start by boiling a pot of salted water and then add the angel hair pasta. Cook according to the package instructions until al dente, around 4-5 minutes. Drain and set aside, reserving a cup of pasta water.
Preparing the Scallops
  1. Pat the sea scallops dry with a paper towel. Season both sides generously with salt and black pepper.
Searing the Scallops
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes on each side until golden brown. Remove from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Then add the lemon juice and stir quickly.
Combining with Pasta
  1. Add the cooked angel hair pasta to the skillet along with a splash of reserved pasta water to create a light sauce. Toss to combine well.
Finishing the Dish
  1. Gently fold the scallops back into the pasta. Taste and adjust for salt and pepper.
Serving
  1. Plate your dish and garnish with freshly chopped parsley. Enjoy hot!

Notes

If fresh scallops are not available, you can substitute with frozen scallops. Thaw them completely and pat dry before cooking. More tips: pan should be hot before adding scallops to get a golden crust; season generously.