Introduction
Transform humble ingredients into a restaurant-worthy meal in under 30 minutes! This Sea Scallops with Angel Hair Pasta recipe is your secret weapon for impressing guests or simply treating yourself to a delicious, effortless dinner. Busy weeknights just got a whole lot tastier.
Why This Works
This recipe balances elegance and efficiency. Sweet, succulent sea scallops meet delicate angel hair pasta in a light, flavorful sauce. It’s quick, easy, and delivers maximum flavor impact with minimal effort – perfect for busy weeknights.
Key Ingredients
- 🦐 1 lb sea scallops, patted dry
- 🍝 8 oz angel hair pasta
- 🧄 4 cloves garlic, minced
- 🌿 1/4 cup chopped fresh parsley
- 🍋 2 tablespoons lemon juice
- 🧈 2 tablespoons butter
- 🧂 Salt and freshly ground black pepper to taste
- ⚪ 1/4 cup dry white wine (optional)
Instructions
1️⃣ Cook angel hair pasta according to package directions. Drain and set aside, reserving about 1/4 cup of pasta water.
2️⃣ While pasta cooks, melt butter in a large skillet over medium-high heat. Add minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
3️⃣ Add sea scallops to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
4️⃣ If using, add white wine to the skillet and cook for 1 minute, allowing the alcohol to cook off.
5️⃣ Stir in lemon juice and chopped parsley. Season with salt and pepper to taste.
6️⃣ Add cooked pasta to the skillet and toss to combine. If the sauce is too thick, add a little pasta water to loosen it up.
7️⃣ Serve immediately. Garnish with extra parsley, if desired.
Handy Tips
- Patting the scallops dry is crucial for achieving a beautiful sear.
- Don’t overcook the scallops! They should be opaque and slightly firm to the touch.
- Taste and adjust seasoning as needed.
Heat Control
Medium-high heat is ideal for searing the scallops and creating a flavorful sauce. Too low, and the scallops will steam instead of sear; too high, and they’ll burn. Keep a close eye on the heat and adjust as needed.
Crunch Factor
While this dish isn’t about crunch, the slightly browned scallops offer a delightful textural contrast to the tender pasta.
Pro Kitchen Tricks
- For extra flavor, add a pinch of red pepper flakes to the garlic while it cooks.
- Use high-quality sea scallops for the best flavor and texture. Look for large, dry-packed scallops.
- A squeeze of fresh lemon juice just before serving brightens the dish beautifully.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The pasta might become slightly softer upon reheating.
Gift Packaging Ideas
This dish isn’t ideally suited for gifting due to its perishable nature.
Flavor Variations
🌟 Spicy: Add a pinch of red pepper flakes to the garlic.
🌟 Herby: Include fresh thyme or oregano with the parsley.
🌟 Creamy: Stir in a tablespoon of heavy cream at the end.
🌟 Lemon-Garlic Burst: Double the amount of lemon juice and garlic for extra punch.
Troubleshooting
- Overcooked Scallops: If your scallops are rubbery, you’ve overcooked them. Reduce cooking time next time.
- Dry Pasta: If your pasta is dry, add a bit more pasta water.
- Burnt Garlic: Low the heat to prevent burning.
FAQ
- Can I use frozen scallops? Yes, but be sure to thaw them completely and pat them dry before cooking.
- What type of wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
- Can I make this ahead of time? It’s best served fresh, but you can cook the pasta and scallops separately ahead of time and combine just before serving.
- What other pasta can I use? Linguine or fettuccine would also be good substitutes for angel hair pasta.
- Can I add vegetables? Sure! Cherry tomatoes or asparagus would be delicious additions.
Conclusion
This Sea Scallops with Angel Hair Pasta recipe is your go-to for a quick, impressive, and delicious weeknight meal. Share your culinary creations with us on Ratemyrecipes.com! Enjoy!
30-Minute Gourmet: Scallops & Angel Hair Pasta
A quick and elegant dish featuring succulent scallops paired with delicate angel hair pasta in a light garlic and lemon sauce.
Ingredients
- 8 ounces angel hair pasta
- 1 pound sea scallops
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet. Cook for about 2-3 minutes on each side until they are golden brown and cooked through. Remove scallops and set aside.
- In the same skillet, add minced garlic and sautu00e9 for about 30 seconds until fragrant. Pour in the white wine, lemon juice, and zest, scraping up any browned bits from the pan. Let the sauce simmer for about 5 minutes.
- Return the scallops to the skillet, add the cooked pasta, and toss everything together with the fresh parsley. Adjust seasoning with salt and pepper if necessary.
- Serve immediately, topped with grated Parmesan cheese.
Tips
- Make sure the scallops are dry before cooking for a better sear.
- Use a large skillet to avoid overcrowding the scallops, ensuring even cooking.