Sea Scallops Angel Hair Pasta is a delightful dish that brings the taste of the ocean right to your dinner table. As I prepared this recipe for the first time, I was instantly captivated by the delicate sweetness of the scallops paired with the light, airy texture of angel hair pasta. This dish not only showcases the beauty of fresh seafood but also pays homage to coastal culinary traditions that have been cherished for generations.
People love Sea Scallops Angel Hair Pasta for its exquisite flavor and elegant presentation. The tender scallops, seared to perfection, create a beautiful contrast with the silky pasta, making it a favorite for special occasions or a cozy dinner at home. Plus, it’s surprisingly easy to prepare, allowing you to impress your guests without spending hours in the kitchen. Join me as we dive into this delicious recipe that is sure to become a staple in your culinary repertoire!
Ingredients:
- 8 ounces angel hair pasta
- 1 pound sea scallops, cleaned and patted dry
- 3 tablespoons olive oil, divided
- 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, reserving about 1/2 cup of the pasta water. This starchy water will help to create a silky sauce later. Set the pasta aside while you prepare the scallops.
Preparing the Scallops
4. **Season the Scallops**: While the pasta is cooking, take your sea scallops and pat them 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 beautiful 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 firm to the touch. 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 2-3 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 Pasta and Sauce**: Add the drained angel hair pasta to the skillet, tossing it gently to coat in the sauce. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
13. **Return Scallops to the Pan**: Gently fold the seared scallops back into the pasta, allowing them to warm through for about a minute. Be careful not to break them apart.
Finishing Touches
14. **Add Fresh Parsley**: Sprinkle the chopped parsley over the pasta and scallops, giving everything a final toss to combine. This adds a fresh flavor and a pop of color.
15. **Taste and Adjust**: Before serving, taste the dish and adjust the seasoning with more salt, pepper, or lemon juice if needed. I always find that a little extra lemon juice can really elevate the dish.
16. **Serve**: Plate the pasta and scallops, drizzling any remaining sauce from the skillet over the top. If you like, sprinkle some grated Parmesan cheese on each serving for an extra layer of flavor.
17. **Garnish**: For a beautiful presentation,
Conclusion:
In summary, this Sea Scallops Angel Hair Pasta recipe is an absolute must-try for anyone looking to impress their family or guests with a dish that is both elegant and delicious. The combination of tender sea scallops, perfectly cooked angel hair pasta, and a light, flavorful sauce creates a symphony of flavors that is sure to delight your taste buds. Plus, it’s quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion.
For serving suggestions, consider pairing this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the scallops. You can also add a sprinkle of fresh herbs like parsley or basil for an extra pop of color and flavor. If you’re feeling adventurous, try incorporating seasonal vegetables like asparagus or cherry tomatoes for added texture and nutrition.
I encourage you to give this Sea Scallops Angel Hair Pasta a try and experience the delightful combination of flavors for yourself. Don’t forget to share your experience with friends and family, and let me know how it turned out for you! Your feedback is always appreciated, and I love hearing about your culinary adventures. Happy cooking!
Sea Scallops Angel Hair Pasta: A Deliciously Simple Recipe for Seafood Lovers
Savor the elegance of Angel Hair Pasta with Seared Scallops, featuring tender pasta tossed in a zesty lemon-garlic sauce, complemented by fresh cherry tomatoes and perfectly seared scallops. This dish is ideal for special occasions or a cozy dinner, offering a delightful blend of flavors that's both simple and sophisticated.
Ingredients
- 8 ounces angel hair pasta
- 1 pound sea scallops, cleaned and patted dry
- 3 tablespoons olive oil, divided
- 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)
Instructions
- In a large pot, bring salted water to a rolling boil.
- Add the angel hair pasta to the boiling water and cook according to package instructions (about 3-4 minutes) until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- Pat the scallops dry and season both sides with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the scallops in a single layer and sear for 2-3 minutes without moving them. Flip and add 2 tablespoons of butter, cooking for another 2-3 minutes until opaque. Remove from the pan and set aside.
- In the same skillet, reduce heat to medium and add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
- Toss in halved cherry tomatoes and cook for 2-3 minutes until softened.
- Pour in the white wine, scraping up browned bits from the pan. Simmer for 2-3 minutes until reduced.
- Stir in lemon juice and zest, mixing well.
- Add the drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water for desired consistency.
- Gently fold the scallops back into the pasta and warm through for about a minute.
- Sprinkle chopped parsley over the dish and toss to combine.
- Adjust seasoning with salt, pepper, or lemon juice as needed.
- Plate the pasta and scallops, drizzling any remaining sauce over the top. Optionally, sprinkle with grated Parmesan cheese.
Notes
- Ensure scallops are dry before searing for the best crust.
- Adjust red pepper flakes according to your spice preference.
- For a lighter dish, you can reduce the amount of butter used.
