Sea Scallops Angel Hair has become my go-to for those nights when I want something truly special without spending hours in the kitchen. I remember the first time I made this for my family; the aroma of garlic and lemon filled the house, and the sight of those perfectly seared scallops nestled on delicate pasta was just stunning. It’s amazing how a few simple ingredients can create such an elegant dish. This Pan Seared Scallops with Angel Hair recipe is proof that you can have a gourmet meal that’s also an Easy Sea Scallops Angel Hair Dinner. Let’s get cooking!
Why You’ll Love This Sea Scallops Angel Hair
This dish is a winner for so many reasons:
- The flavor is incredible – tender scallops with a bright, zesty sauce.
- It’s surprisingly quick, making it perfect for busy weeknights.
- It’s a lighter option that still feels satisfying and elegant.
- You get that amazing Garlic Butter Scallops Angel Hair taste without a heavy cream sauce.
- It’s a fantastic way to make a simple pasta dish feel gourmet.
- The combination of delicate pasta and perfectly seared scallops is divine.
- It’s a crowd-pleaser that even picky eaters will enjoy.
- You can easily customize the Garlic Butter Scallops Angel Hair with different herbs or a touch of heat.
Scallop Angel Hair Ingredients
Gathering these simple Scallop Angel Hair Ingredients is the first step to an unforgettable meal. You’ll need 1 lb sea scallops, preferably dry-packed, as they sear best. For the pasta, grab 8 oz angel hair pasta – its delicate strands are perfect for this dish. We’ll use 2 tbsp olive oil and 2 tbsp unsalted butter, divided, for sautéing and building our sauce. Freshness is key, so grab 3 cloves fresh garlic, minced. A splash of 1/4 cup dry white wine and 1/2 cup chicken or seafood broth form the sauce base. Don’t forget the bright notes: the zest and juice of 1 large lemon. A pinch of 1/4 tsp red pepper flakes adds a subtle warmth, and 2 tbsp fresh parsley, chopped brings freshness. Season generously with Kosher salt and freshly ground black pepper, and have Grated Parmesan cheese on hand for serving, if you like.
How to Make Pan Seared Scallops with Angel Hair
Let’s get this delicious meal on the table! It’s easier than you think.
- Step 1: First things first, let’s prep our star ingredients. If your sea scallops have a small, tough side muscle, gently remove it. Pat the scallops completely dry with paper towels – this is crucial for a good sear! Season both sides generously with kosher salt and freshly ground black pepper. Set them aside.
- Step 2: Get a big pot of water boiling for your pasta. Salt it well, like the sea! Once boiling, add the angel hair pasta and cook it according to the package directions, usually just 3-4 minutes until it’s perfectly al dente. Before draining, scoop out about 3/4 cup of that starchy pasta water – it’s liquid gold for our sauce! Drain the pasta and toss it with a tiny drizzle of olive oil to prevent sticking.
- Step 3: Time to sear those beautiful scallops! Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. You’ll know it’s ready when the butter foams and smells wonderfully nutty. Carefully place the scallops in a single layer, making sure not to overcrowd the pan (work in batches if needed). Let them cook undisturbed for 2-3 minutes until a gorgeous golden-brown crust forms on the bottom. Flip them and cook for another 1-2 minutes, just until they turn opaque. Transfer these perfectly sautéed scallops angel hair beauties to a plate and cover them loosely with foil to keep warm.
- Step 4: Lower the heat to medium. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the same skillet. Toss in the minced garlic and sauté for about 30 seconds until it’s fragrant and just starting to turn golden. Be careful not to burn it! Pour in the white wine, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for 1 minute to reduce slightly. Now, add the broth, lemon zest, lemon juice, and red pepper flakes (if you’re using them for a little kick). Let this sauce simmer for another 2 minutes to meld the flavors. Taste it and adjust salt and pepper as needed.
- Step 5: Add the drained pasta directly into the skillet with the sauce. Toss everything together gently, using tongs. If the pasta seems a little dry, add some of the reserved pasta water, a tablespoon at a time, until the noodles are coated in a silky, luscious sauce. This is key for a great sautéed scallops angel hair dish.
- Step 6: Arrange the pasta on plates. Top it generously with the seared scallops. Sprinkle with fresh chopped parsley and a bit of grated Parmesan cheese, if you like. Serve immediately and enjoy this amazing sautéed scallops angel hair creation!
Pro Tips for the Best Scallops and Angel Hair Recipe
Want to elevate your Scallops and Angel Hair Recipe from good to absolutely unforgettable? Here are a few tricks I’ve picked up:
- Always, always pat your scallops completely dry before searing. Moisture is the enemy of a good crust!
- Don’t overcrowd the pan when searing. Give those scallops space to get beautifully golden.
- Using reserved pasta water is key to achieving a silky sauce that clings perfectly to the angel hair.
- Fresh lemon zest and juice make a world of difference – don’t skip them!
What’s the secret to perfect Sea Scallops Angel Hair?
The absolute best way to make scallops angel hair perfect is to focus on the scallops themselves. Ensure they are completely dry and the pan is hot enough for a beautiful sear. This caramelization is where all the flavor comes from. For more on searing techniques, check out this guide on how to properly sear scallops.
Can I make Creamy Scallops Angel Hair Recipe ahead of time?
For the best texture, I recommend preparing the components separately and assembling right before serving. You can prep the sauce and cook the pasta ahead, but sear the scallops just before combining to keep them tender.
How do I avoid common mistakes with Lemony Scallops Angel Hair Pasta?
To avoid common pitfalls with Lemony Scallops Angel Hair Pasta, don’t overcook the pasta – it gets mushy quickly. Also, be careful not to overcook the scallops; they go from perfect to rubbery in seconds. And remember, dry scallops are essential for that gorgeous sear. Learn more about the importance of perfectly seared scallops.
Best Ways to Serve Angel Hair Pasta with Scallops
This delicate Angel Hair Pasta with Scallops is already a star, but I love to pair it with a few simple sides to make it a complete meal. When thinking about what to serve with scallops and angel hair, I always lean towards fresh and light options that complement the seafood without overpowering it. A simple side salad with a lemon vinaigrette is always a winner, offering a crisp contrast. Roasted asparagus or green beans also make a lovely addition, adding a bit of earthy flavor and vibrant color to the plate. Sometimes, I’ll even serve it with a small crusty bread to sop up that delicious garlic lemon sauce! For more side dish ideas, consider these dinner recipes.
Nutrition Facts for Quick Scallops Angel Hair Meal
Here’s a breakdown of the nutritional highlights for one serving of this delightful Quick Scallops Angel Hair Meal:
- Calories: 400
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Protein: 20g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 1g
- Sodium: 450mg
- Cholesterol: 50mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Seafood Angel Hair Scallops
Leftovers of this delightful Seafood Angel Hair Scallops dish are a treat, but proper storage is key. First, let the pasta and scallops cool down a bit at room temperature for about an hour. Then, transfer any remaining Seafood Angel Hair Scallops to an airtight container. You can store them in the refrigerator for up to 3-4 days. If you want to keep them longer, freezing is an option for up to 3 months, though the pasta texture might soften slightly upon thawing. For reheating, I find the best method is to gently warm it in a skillet over low heat with a splash of water or broth to help loosen the pasta and scallops. Avoid microwaving if possible, as it can sometimes make the scallops rubbery.
Frequently Asked Questions About Sea Scallops Angel Hair Pasta
Is angel hair pasta good with scallops?
Absolutely! Is angel hair pasta good with scallops? Yes, and here’s why: the delicate, thin strands of angel hair pasta are the perfect complement to tender, pan-seared scallops. They cook quickly, absorb sauces beautifully, and don’t overpower the star of the dish, making it a fantastic pairing for a light yet satisfying meal. If you enjoy pasta dishes, you might also like our easy crack burgers.
What are the best side dishes for Sea Scallops Angel Hair Pasta?
When serving your Sea Scallops Angel Hair Pasta, think light and fresh! I love pairing it with a simple green salad tossed with a lemon vinaigrette, or some lightly sautéed or roasted asparagus. Steamed broccoli or green beans also work wonderfully. These sides add a nice crunch and color without competing with the main dish. For another light option, try our cucumber sweet pepper salad.
Can I substitute shrimp for scallops in this Sea Scallops Angel Hair recipe?
You sure can! While this recipe is designed for scallops, shrimp is a great substitute for Sea Scallops Angel Hair. Just adjust the cooking time; shrimp cooks much faster than scallops, so add them to the pan towards the end of the sauce-making process, cooking them just until pink and opaque. For a different seafood option, check out our margarita grilled shrimp kabobs.
How do I get a good sear on my scallops for Sea Scallops Angel Hair Pasta?
The key to a great sear on your scallops for Sea Scallops Angel Hair Pasta is dryness and heat. Make sure your scallops are patted completely dry with paper towels. Then, heat your skillet with oil and butter over medium-high heat until it’s shimmering. Don’t overcrowd the pan, and let the scallops cook undisturbed for a few minutes on each side to develop that beautiful golden crust.
Variations of Scallops Angel Hair Recipe You Can Try
Once you master this basic Scallops Angel Hair Recipe, you can have so much fun experimenting! For a richer flavor, try making a Scallops Angel Hair Garlic Butter Sauce by adding a touch of heavy cream or mascarpone cheese at the end of step 4. If you’re looking for a lighter touch, skip the butter and stick to olive oil, adding extra lemon juice and zest for a brighter, zippier sauce. You could also swap the white wine for a splash of chicken broth and a squeeze of lemon if you prefer not to use alcohol. For a bit of heat, stir in some diced jalapeño along with the garlic. If you enjoy lemon-based dishes, you might like our lemon curd loaf cake.
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Sea Scallops Angel Hair: Amazing 1 Dish Wonder
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and elegant dish featuring pan-seared sea scallops served over delicate angel hair pasta, all tossed in a bright lemon garlic sauce. This recipe is perfect for a weeknight dinner that feels gourmet.
Ingredients
- 1 lb sea scallops (dry-packed preferred)
- 8 oz angel hair pasta
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 3 cloves fresh garlic, minced
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken or seafood broth (low-sodium preferred)
- Zest and juice of 1 large lemon
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Remove the small side muscle from each scallop if present. Pat scallops dry with paper towels and season both sides with kosher salt and black pepper. Set aside.
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions (usually 3-4 minutes) until just al dente. Reserve about 3/4 cup pasta water, then drain pasta and toss with a drizzle of olive oil.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the butter foams and smells nutty, add scallops in a single layer (work in batches if needed). Cook undisturbed for 2-3 minutes until a deep golden crust forms. Flip and cook another 1-2 minutes until opaque and tender. Transfer scallops to a plate and cover loosely with foil.
- Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Stir in minced garlic and cook for about 30 seconds until fragrant. Pour in white wine and scrape up any browned bits from the pan. Simmer for 1 minute, then add broth, lemon zest, lemon juice, and red pepper flakes (if using). Simmer for 2 minutes to reduce slightly. Taste and adjust seasoning.
- Add drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until the noodles are silky and well combined.
- Arrange scallops on top of the pasta. Sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately with extra lemon wedges.
Notes
- Ensure scallops are dry-packed for best results.
- Reserve pasta water to adjust sauce consistency if needed.
- Use low-sodium broth to control salt levels.
- Garnish with lemon wedges for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg