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
Scale
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