Sea Scallops Angel Hair Pasta: A Deliciously Simple Recipe for Seafood Lovers

Sea Scallops Angel Hair Pasta is a delightful dish that brings the taste of the ocean right to your dinner table. As someone who has always been captivated by the delicate flavors of seafood, I find that this recipe perfectly marries the tender, buttery texture of sea scallops with the light, airy strands of angel hair pasta. This dish not only showcases the beauty of fresh ingredients but also pays homage to coastal culinary traditions that celebrate the bounty of the sea.

People love Sea Scallops Angel Hair Pasta for its exquisite taste and elegant presentation. The sweet, briny flavor of the scallops complements the subtle richness of the pasta, creating a harmonious balance that is both satisfying and refreshing. Plus, it’s a quick and convenient meal that can be prepared in under 30 minutes, making it perfect for busy weeknights or special occasions. Join me as we dive into this delicious recipe that is sure to impress your family and friends!

Ingredients:

• 8 ounces angel hair pasta
• 1 pound sea scallops, cleaned and patted dry
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup cherry tomatoes, halved
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Preparing the Pasta

1. **Boil Water**: In a large pot, bring salted water to a rolling boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta. 2. **Cook the Pasta**: Once the water is boiling, add the angel hair pasta. Cook according to the package instructions, usually about 3-4 minutes, until al dente. Be careful not to overcook it, as angel hair can become mushy quickly. 3. **Drain and Set Aside**: Once cooked, drain the pasta in a colander and toss it with a little olive oil to prevent it from sticking. Set it aside while you prepare the scallops.

Preparing the Scallops

4. **Season the Scallops**: Pat the sea scallops dry with paper towels. This step is crucial for achieving a nice sear. Season both sides generously with salt and pepper. 5. **Heat the Pan**: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. You want the oil to be hot but not smoking. 6. **Sear the Scallops**: Once the oil is shimmering, carefully add the scallops to the pan in a single layer, making sure not to overcrowd them. Sear for about 2-3 minutes on one side without moving them. You want a nice golden crust to form. 7. **Flip the Scallops**: Using tongs, gently flip the scallops and add 2 tablespoons of butter to the pan. Cook for another 2-3 minutes until the scallops are opaque and cooked through. Remove the scallops from the pan and set them aside on a plate.

Making the Sauce

8. **Sauté the Garlic**: In the same skillet, reduce the heat to medium and add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. 9. **Add Cherry Tomatoes**: Toss in the halved cherry tomatoes and cook for about 2-3 minutes until they start to soften and release their juices. 10. **Deglaze with Wine**: Pour in the white wine, scraping up any browned bits from the bottom of the pan. This adds incredible flavor to the sauce. Let it simmer for about 3-4 minutes until the wine reduces slightly. 11. **Add Lemon Juice and Zest**: Stir in the lemon juice and zest, mixing well to combine. This will brighten up the sauce and complement the scallops beautifully. 12. **Combine with Pasta**: Add the cooked angel hair pasta to the skillet, tossing it gently to coat in the sauce. If the pasta seems dry, you can add a splash of pasta water or more olive oil.

Assembling the Dish

13. **Return Scallops to the Pan**: Gently fold the seared scallops back into the pasta, being careful not to break them. Allow everything to heat through for about 1-2 minutes. 14. **Add Fresh Parsley**: Sprinkle the chopped fresh parsley over the pasta and scallops, mixing it in for a fresh flavor boost. 15. **Taste and Adjust**: Give everything a taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. This is your chance to make it just right!

Serving the Dish

16. **Plate the Pasta**: Using tongs, twirl the pasta onto plates, making sure to include a few scallops on each serving. 17. **Garnish**: If you like, sprinkle some grated Parmesan cheese on top for an extra layer of flavor. A little extra parsley can also add a nice touch. 18. **Enjoy**: Serve immediately while everything is warm and fresh. I love to pair this dish with

Conclusion:

In conclusion, this Sea Scallops Angel Hair Pasta recipe is an absolute must-try for anyone looking to impress their family or guests with a delightful and elegant dish. The combination of tender, succulent scallops paired with the light, delicate angel hair pasta creates a symphony of flavors that is both satisfying and sophisticated. The garlic, lemon, and fresh herbs elevate the dish, making it perfect for a special occasion or a cozy dinner at home. For serving suggestions, consider pairing this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the seafood beautifully. You can also add a sprinkle of freshly grated Parmesan cheese or a handful of arugula for an extra layer of flavor and texture. If you’re feeling adventurous, try swapping the scallops for shrimp or adding seasonal vegetables like asparagus or cherry tomatoes for a colorful twist. I encourage you to give this Sea Scallops Angel Hair Pasta a try and experience the magic for yourself. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this dish your own. Happy cooking! Print