You know those nights when you want something fancy, something that tastes like you slaved away for hours, but really, you just need to get dinner on the table FAST? Yeah, me too. That’s exactly why I fell head over heels for this Scallops with Angel Hair Pasta. Honestly, it feels like magic! I whipped this up one Tuesday when my parents were unexpectedly coming over, and they were absolutely raving about it, thinking I’d spent the afternoon sourcing ingredients from a fancy Italian market. Little did they know, this restaurant-quality dish comes together in barely more than 25 minutes. It’s my go-to for a reason – pure, delicious, effortless elegance.
Why You’ll Love This Scallops with Angel Hair Pasta
This dish is an absolute winner for so many reasons!
- Super Speedy: Seriously, from pantry to plate in about 25 minutes. Perfect for those busy weeknights!
- Incredibly Easy: The steps are straightforward, and you don’t need to be a gourmet chef to nail this.
- Restaurant-Worthy Flavor: Pan-seared scallops, delicate pasta, and a bright, zesty sauce – it’s pure deliciousness.
- Elegant Enough for Guests: This dish looks and tastes so impressive, your friends will think you went to a lot of effort!
Ingredients for Scallops with Angel Hair Pasta
Okay, let’s talk about what you’ll need to make this magic happen! It’s a pretty simple list, which is part of why I love it so much. You probably have most of this in your kitchen right now, which is always a win, right?
For the Angel Hair Pasta:
- 12 oz angel hair pasta – this stuff cooks up so fast!
- 1 tablespoon olive oil
- 2 cloves garlic, minced – or more if you’re a garlic lover like me!
For the Scallops:
- 1 lb sea scallops, make sure they’re patted really, really dry. This is KEY for a good sear!
- 2 tablespoons butter – the real stuff makes a difference!
- 1 tablespoon olive oil
- 1/4 cup white wine – optional, but it adds a nice little something-something. A dry white like Pinot Grigio works great.
- 2 tablespoons fresh lemon juice – always fresh, never bottled if you can help it!
- 2 tablespoons fresh parsley, chopped – it adds that perfect pop of green and freshness.
- Salt and black pepper, to taste – season generously!
Essential Equipment for Scallops with Angel Hair Pasta
You really don’t need a ton of fancy gadgets for this one, which is just another reason I adore it. All you truly need are a good, sturdy pot for boiling that beautiful angel hair pasta and a nice, roomy large skillet. That skillet is where all the magic happens for both searing those gorgeous scallops and building our simple, flavorful sauce. That’s it! Easy peasy.
Step-by-Step Guide to Making Scallops with Angel Hair Pasta
Alright, let’s get cooking! This is where the magic really happens, and trust me, it’s way simpler than it looks. The key is to have everything prepped – your garlic minced, parsley chopped – because things move fast!
Prepare the Angel Hair Pasta
First things first, get a big pot of salted water boiling for your angel hair pasta. Once it’s happy and bubbling, toss in that pasta and cook it according to the package directions. It cooks up super quick, so keep an eye on it! Before you drain it, make sure to scoop out about half a cup of that starchy pasta water. This liquid gold is our secret weapon for a perfect sauce later!
Sear the Scallops to Perfection
While the pasta’s doing its thing, let’s talk scallops. Make sure they’re really, really dry – I usually pat them down with paper towels a couple of times. This is crucial for getting that beautiful golden-brown sear! Season them generously with salt and pepper. Now, get your large skillet nice and hot over medium-high heat with that tablespoon of butter and olive oil. Carefully place the scallops in a single layer; don’t crowd the pan, or they’ll steam instead of sear! Cook ’em for about 1-2 minutes per side until they look perfectly caramelized and cooked through. Remove them from the pan and pop them on a plate for a minute.
Create the Flavorful Sauce for Scallops with Angel Hair Pasta
Now, into that same skillet (don’t wipe it out – all those brown bits are flavor!) goes the rest of the butter. Once it’s melted, toss in your minced garlic and let it sizzle for about 30 seconds until it smells amazing. If you’re using white wine, now’s the time! Pour it in and scrape up all those tasty bits from the bottom of the pan. Let it bubble and reduce for about a minute. Then, stir in that fresh lemon juice and chopped parsley. Add your drained pasta right into the skillet. Toss it all around so it gets coated in that yummy sauce. If it looks a little dry, just add a splash or two of that reserved pasta water until it’s perfectly saucy.
Combine and Serve Your Scallops with Angel Hair Pasta
Last step, and it’s the easiest! Gently nestle those beautiful seared scallops back into the pasta and sauce. Give it a really light toss just to combine everything without breaking up those delicate scallops. Seriously, take a moment to admire your work – you just made Scallops with Angel Hair Pasta! Spoon it all onto plates immediately. This dish is best enjoyed piping hot, right out of the pan.
Tips for the Best Scallops with Angel Hair Pasta
Okay, you’re almost there! To make sure your Scallops with Angel Hair Pasta is absolutely perfect, every single time, here are a few little tricks that have saved me more than once. First off, when you’re buying scallops, try to grab “dry-packed” ones if you can find them. They don’t have any added water, which means they’ll sear up beautifully instead of steaming. And seriously, after you get them home, give them a good pat-down with paper towels! I’m talking *really* dry. Moisture is the enemy of a good sear, and we want those lovely golden-brown edges, right?
Also, remember that angel hair pasta cooks in a blink. Don’t walk away from it! Overcooked pasta is just… sad. And for the scallops themselves, don’t get too excited and throw them all in the pan at once. Give them space! That little bit of time you spend searing them properly makes all the difference in texture and flavor. Oh, and a little secret from my kitchen: make sure your skillet is nice and hot *before* the scallops go in. That sizzle tells you you’re on the right track for a truly spectacular plate of Scallops with Angel Hair Pasta.
Finally, if you’re ever tempted to just toss everything in and call it a day, resist! Taking that extra minute to build the sauce in the pan and gently combine everything really makes this dish sing. And for a peek at some other speedy weeknight ideas, you might like these quick low-carb recipes!
Ingredient Notes and Substitutions
Okay, let’s chat about some of the ingredients because, sometimes, you just gotta swap things out, right? When it comes to scallops, I really prefer using sea scallops because they’re nice and big and sear up beautifully. Make sure they’re “dry-packed” if you can find them – they just brown up so much better without all that extra water. If you can’t find sea scallops, bay scallops can work in a pinch, but you’ll probably need a lot more of them, and you’ll want to cook them for even less time!
For the pasta, honestly, angel hair is my favorite here because it’s so delicate and cooks in minutes, which totally fits our quick dinner vibe. But if you only have spaghetti or linguine on hand, go for it! Just adjust the cooking time accordingly. And for the white wine? If you don’t want to use it, or just don’t have any, you can easily skip it. Just add a little extra lemon juice or a splash of chicken or vegetable broth to the pan to deglaze and build flavor. It’ll still be delicious!
Frequently Asked Questions about Scallops with Angel Hair Pasta
Got questions about whipping up this amazing Scallops with Angel Hair Pasta? I’ve got you covered! It’s one of those dishes that seems fancy but is surprisingly forgiving. Let’s dive into some common queries that pop up!
Can I use frozen scallops for this dish?
Absolutely! Frozen scallops are totally fine, but there’s one super important step: make sure they are *completely* thawed and, even more crucially, patted absolutely dry. I usually let them thaw overnight in the fridge, then pat them down with paper towels several times before cooking. This is key to getting that lovely sear instead of a steamy, sad scallop. It makes a huge difference for your Scallops with Angel Hair Pasta!
What kind of wine is best for the sauce?
For the optional white wine splash in the sauce, you really want something dry and crisp. Think of wines like a Pinot Grigio, Sauvignon Blanc, or even a dry Chardonnay. You don’t need anything expensive – just something you’d be happy to drink! If you’re not a wine drinker or don’t have any on hand, don’t sweat it! You can easily substitute with a bit more lemon juice or even a splash of chicken or vegetable broth to deglaze the pan. For more healthy recipe ideas, check out these healthy recipes!
How do I prevent my scallops from getting rubbery?
Ah, the dreaded rubbery scallop! The absolute number one reason this happens is overcooking. Scallops cook *fast*. Seriously, once they turn opaque and get that nice golden sear, they’re usually done. You only need a minute or two per side. Also, make sure your pan is nice and hot before they go in, and don’t overcrowd the pan! This allows them to sear rather than steam, giving you that perfect tender texture. If you’re looking for more options, especially for those avoiding gluten, take a peek at these gluten-free ideas.
Can I use a different pasta shape?
Totally! While angel hair is my go-to because it cooks so quickly and feels so elegant, feel free to use spaghetti, linguine, or even a fettuccine if that’s what you have. Just be sure to cook your chosen pasta according to its package directions until it’s perfectly al dente. You might need a little more sauce or pasta water to coat thicker strands, but the principle is the same for a delicious bowl of pasta with your seafood!
Storage and Reheating Instructions
Leftover Scallops with Angel Hair Pasta? Lucky you! To store, pop it into an airtight container and stick it in the fridge. It’s best to eat the leftovers within a day or two. When you’re ready to reheat, gentle is the name of the game. I like to give it a quick sauté in a skillet over low heat with just a tiny splash of water or broth to bring back some moisture. Honestly, reheating pasta can sometimes make it a little… well, *pasta-ed*. So, while it’s still good, it’s definitely best enjoyed fresh!
Nutritional Information for Scallops with Angel Hair Pasta
Alright, let’s talk about the good stuff – the nutrition! Keep in mind that these numbers are just estimates, you know? They can totally change depending on the exact brands you use, how much butter you *really* splash in (no judgment here!), or if you opt for that wine or not. For a more detailed nutritional breakdown, feel free to check out general diet and nutrition info online. Generally, you’re looking at a good source of lean protein from the scallops and a decent boost of carbs from the pasta. Pretty balanced, if you ask me!
Share Your Scallops with Angel Hair Pasta Creation!
Did you whip up my super-speedy Scallops with Angel Hair Pasta? Oh, I really hope you did! I’d absolutely LOVE to hear all about it. Drop a comment below and tell me how it turned out for you, or maybe share your own little twist on the recipe. And if you snapped a pic, you better tag me on social media! You can learn more about me here, and for all the policy details, check out our privacy policy. I can’t wait to see your beautiful creation!
Scallops with Angel Hair Pasta
Ingredients
Equipment
Method
- Cook angel hair pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, season the scallops with salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the scallops to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side, until golden brown and cooked through.
- Remove the scallops from the skillet and set aside.
- Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant.
- If using, add the white wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
- Stir in the lemon juice and chopped parsley. Add the drained pasta to the skillet.
- Toss the pasta with the sauce. If the sauce seems too dry, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the seared scallops back into the skillet with the pasta and toss gently to combine.
- Serve immediately.