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–+ servings
Delicious seared Scallops with Angel Hair Pasta, garnished with herbs and served on a light blue plate.

Scallops with Angel Hair Pasta

A quick and elegant pasta dish featuring pan-seared scallops and delicate angel hair pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz angel hair pasta
  • 1 tbsp olive oil
  • 2 cloves garlic minced
For the Scallops
  • 1 lb sea scallops patted dry
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup white wine optional
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • to taste salt
  • to taste black pepper

Equipment

  • Large skillet
  • Pot

Method
 

  1. Cook angel hair pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta cooks, season the scallops with salt and pepper.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. 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.
  5. Remove the scallops from the skillet and set aside.
  6. Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant.
  7. If using, add the white wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  8. Stir in the lemon juice and chopped parsley. Add the drained pasta to the skillet.
  9. 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.
  10. Add the seared scallops back into the skillet with the pasta and toss gently to combine.
  11. Serve immediately.

Notes

For a richer sauce, you can add a splash of heavy cream along with the lemon juice.

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