Crave a restaurant-quality plate of Sea Scallops with Angel Hair Pasta that lands on the table in minutes? This guide walks you through everything: choosing dry-pack scallops, getting that deep golden crust, mastering a glossy white-wine butter pan sauce, and finishing light, twirlable angel hair that clings to every drop. You’ll discover pro techniques, smart swaps, and elegant plating ideas—so your bowl looks and tastes like a chef made it (because, after this, you basically did). Learn about the species and sustainability basics via the Atlantic sea scallop overview.
What Makes This Dish Shine
- Speed + Synchronicity: Angel hair cooks in 2–3 minutes—perfectly aligned with the short, hot sear that sea scallops crave.
- Texture Contrast: Buttery, just-opaque scallops against whisper-thin strands of pasta for a refined bite.
- Versatile Base: The same technique adapts to lemon-garlic, miso brown butter, or caper-herb piccata pan sauces.
- High Reward, Low Ingredient Count: Quality scallops, good butter, a dry white wine, fresh lemon, and herbs—done.
Ingredients for Sea Scallops with Angel Hair Pasta
- Sea scallops (dry-pack), 1 to 1½ lb — dry-pack means no added phosphates, which helps you get that Mahogany-gold sear
- Angel hair (capellini), 12 oz — cooks fast; avoid overcooking
- Neutral high-heat oil (grapeseed/avocado), 2–3 tbsp — for the initial sear
- Unsalted butter, 4–6 tbsp — to baste scallops and mount the sauce
- Shallot, 1 small (or ½ medium), minced
- Garlic, 2–3 cloves, thinly sliced or minced
- Dry white wine, ½ cup — Sauvignon Blanc, Pinot Grigio, or anything crisp and not oaky
- Fresh lemon, 1 (zest + juice)
- Fresh parsley and/or chives, chopped
- Crushed red pepper flakes, a pinch (optional)
- Kosher salt & freshly ground black pepper
- Optional extras: capers, cherry tomatoes (halved), a handful of baby spinach, pangrattato (toasted breadcrumbs)
Choosing & Prepping Scallops (The Crucial Edge)
- Dry-Pack vs. Wet: Dry-pack scallops are untreated; they sear more easily and taste naturally sweet. “Wet” scallops often contain added phosphates that hold water and sabotage browning.
- Size & Count: Sea scallops typically run from U/10 to 20/30 (the number counts per pound—fewer = larger). Aim for uniform sizes for even cooking.
- Thawing (if frozen): Refrigerate overnight. Drain, then pat extremely dry.
- Side Muscle: That small, tougher flap on the side? Peel it off—it’s perfectly edible but can be chewy.
- Seasoning: Right before searing: salt + pepper. Moisture is the enemy of Maillard browning; season and go.
Equipment
- Pan: 12-inch stainless or cast iron. Avoid nonstick for the sear—nonstick can mute fond and crust.
- Tools: Paper towels, tongs, a thin fish spatula, microplane (for zest), large pasta pot, fine strainer or spider.
Step-by-Step Instructions for Sea Scallops with Angel Hair Pasta
- Mise en Place (5 minutes)
- Pat scallops dry (top, bottom, and any pooled juices).
- Mince shallot and garlic; zest lemon; chop herbs.
- Set a paper-towel-lined plate for resting seared scallops.
- Boil the Pasta (2–3 minutes)
- Salt aggressively. Drop angel hair and stir.
- Cook just shy of al dente—it will finish in the sauce.
- Reserve 1–1½ cups pasta water. Drain.
- Sear the Scallops (about 2–4 minutes total)
- Heat pan over medium-high until very hot. Add a thin film of neutral oil.
- Gently lay in scallops (don’t crowd; work in batches if needed).
- Do not move them for 1½–3 minutes—watch the edges turn opaque and the bottom bronze.
- Flip and “kiss” the second side for ~30–60 seconds.
- Add a knob of butter, tilt, and baste quickly for aroma and sheen.
- Transfer to the lined plate to rest while you build the sauce.
- Build the Pan Sauce (3–5 minutes)
- If the pan is dry, add a touch of oil or a small knob of butter.
- Add shallot; cook 30–60 seconds to soften, then stir in garlic for ~30 seconds.
- Deglaze with white wine, scraping up the fond. Reduce by about half.
- Lower heat and whisk in cold butter a piece at a time to form a glossy emulsion.
- Season with salt, pepper, a pinch of chili flakes, and a squeeze of lemon juice.
- Finish the Pasta
- Add drained angel hair directly to the sauce.
- Toss, adding reserved pasta water in small splashes until the strands are lightly coated and silky.
- Taste and adjust lemon/salt/pepper. Add chopped herbs and any extras (capers, halved tomatoes, spinach).
- Plate
- Twirl pasta into warm bowls.
- Nestle scallops on top.
- Garnish with lemon zest and more herbs. Serve immediately.
Flavor Variations (Choose Your Adventure)
1) Garlic-Lemon White-Wine Butter (Scampi-Style)
- Build exactly as above; emphasize lemon zest and parsley.
- Optional: a few capers for briny pops.
2) Miso Brown Butter + Lemon
- Brown the butter separately; whisk in a teaspoon of white miso off heat, finish with lemon.
- Incredible umami with sweet scallops.
3) Light Tomato-Basil
- Sweat garlic, add halved cherry tomatoes until they slump; splash of wine; mount butter lightly; basil at the end.
- A gentle counterpoint to the sweetness of scallops.
4) Caper-Herb Piccata Twist
- Deglaze with wine + a spoon of capers; finish with butter, lemon, parsley, and chives.
Make-Ahead, Reheating & Leftovers
- Sear scallops just shy of your ideal; hold on a warm plate and finish to order for guests.
- For leftovers, reheat pasta gently in a skillet with a splash of water, stirring to re-emulsify, and add lemon to brighten.
- Scallops are best fresh—brief, gentle reheating helps avoid overcooking.
Serving & Plating Ideas
- Nests & Crowns: Twirl pasta into tight nests, then “crown” with 3–5 scallops per portion.
- Citrus Micro-Zest: Microplane zest at the table for aroma.
- Herb Shower: Finish with a chopped parsley-chive mix.
- Crunch Factor: A tablespoon of pangrattato (olive-oil-toasted breadcrumbs) adds crisp contrast.
Frequently Asked Questions
Do you rinse scallops?
No. Rinsing adds surface water and undermines searing. Just blot them very, very dry.
How long do you sear sea scallops?
Typically 1½–3 minutes on the first side (depending on size and heat) until you see a deep golden crust, then ~30–60 seconds on the second side. Look for just-opaque centers and a springy feel.
Can I use frozen scallops?
Yes. Thaw overnight in the fridge, drain, and pat completely dry before searing.
What’s the difference between sea and bay scallops?
Sea scallops are larger and ideal for a dramatic sear; bay scallops are smaller and suit quick sautés or gentle toss-ins.
What wine works best for the sauce?
Crisp, dry whites—Sauvignon Blanc, Pinot Grigio, or similar—reduce cleanly and keep the sauce bright.
Sea Scallops with Angel Hair Pasta Recipe
- Total Time: PT30M
- Yield: 4 servings 1x
Description
This Sea Scallops with Angel Hair Pasta dish combines tender, seared scallops with delicate pasta coated in a buttery lemon-garlic sauce. It’s a simple yet luxurious meal that brings coastal elegance to your table — perfect for a romantic dinner or a quick gourmet night in.
Ingredients
For the Scallops:
- 1 lb sea scallops, cleaned and patted dry
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
- 1 tsp lemon zest
For the Pasta:
- 8 oz angel hair pasta
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- ½ cup dry white wine (or chicken broth)
- Juice of 1 lemon
- ½ cup heavy cream (optional for richness)
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Salt and pepper, to taste
Instructions
- Prepare the scallops
- Pat scallops dry with paper towels. Season with salt, pepper, and lemon zest.
- Sear the scallops
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Add scallops and sear for 1½–2 minutes per side, until golden.
- Remove from skillet and set aside on a plate.
- Cook the pasta
- In a large pot of salted water, cook angel hair pasta until al dente. Drain and reserve ¼ cup pasta water.
- Make the sauce
- In the same skillet, melt 3 tbsp butter. Add garlic and sauté 30 seconds.
- Pour in white wine (or broth) and lemon juice; simmer 2–3 minutes to reduce slightly.
- Stir in cream (if using), Parmesan, and reserved pasta water until smooth.
- Combine everything
- Toss cooked pasta in the sauce until coated.
- Return scallops to the pan and heat briefly.
- Serve and garnish
- Sprinkle with parsley and extra Parmesan. Serve immediately.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Seafood
- Method: Pan-Seared + Tossed
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: About 1 cup pasta + 3–4 scallops
- Calories: 520 kcal
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg