Savory Sea Scallops with Angel Hair Pasta

Name: Savory Sea Scallops with Angel Hair Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 450 grams sea scallops (fresh); 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 250 grams angel hair pasta; 2 tablespoons butter (unsalted); 3 cloves garlic (minced); 1/2 cup chicken broth (low sodium); 1 tablespoon lemon juice (freshly squeezed); 2 tablespoons parsley (chopped)

35 min 4 servings Medium

All Recipes

Delight in tender sea scallops sautéed to perfection, served with delicate angel hair pasta in a savoury garlic sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Savory Sea Scallops with Angel Hair Pasta is a delicate and delightful dish that brings the taste of the sea straight to your table. This recipe showcases the natural sweetness of sea scallops, perfectly complemented by the light texture of angel hair pasta. This version of the dish focuses on simplicity and flavour, using fresh ingredients and a touch of garlic and lemon to enhance the natural taste of the scallops. It's perfect for those who appreciate gourmet seafood dishes without the fuss. Whether you're cooking for a special occasion or simply indulging in a weeknight treat, this dish is sure to impress with its elegance and ease of preparation.

Instructions

Prepare the scallops

Rinse the scallops under cold water and pat them dry with paper towels. Season with salt and pepper.

Pro tip: Ensuring the scallops are dry helps achieve a perfect sear.

Cook the scallops

Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side until golden brown and opaque. Remove from skillet and set aside.

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Cook the pasta

Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Pro tip: Reserve a cup of pasta water to adjust sauce consistency if needed.

Prepare the sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pro tip: Be careful not to burn the garlic as it will become bitter.

Combine ingredients

Add chicken broth and lemon juice to the skillet, stirring to combine. Simmer for 2-3 minutes.

Pro tip: Use low-sodium broth to control the saltiness.

Finish the dish

Add the cooked pasta and scallops back into the skillet. Toss to coat the pasta and scallops in the sauce. Sprinkle with chopped parsley before serving.

Pro tip: If the sauce is too thick, add a bit of reserved pasta water.

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Tips & Tricks

Use fresh sea scallops for the best flavour and texture.
Pat scallops dry before cooking for a perfect sear.
Do not overcook scallops; they should be opaque and firm.
Use low-sodium broth to control the saltiness of the dish.

Frequently Asked Questions

What makes sea scallops savory?

Sea scallops are naturally sweet with a rich, savoury flavour enhanced by searing and pairing with a garlic sauce.

How long do you cook sea scallops?

Cook sea scallops for 2-3 minutes per side until golden brown and opaque.

What type of pasta goes well with sea scallops?

Angel hair pasta pairs well with sea scallops due to its delicate texture and ability to absorb light sauces.

Can you make sea scallops and pasta ahead of time?

It's best to cook scallops fresh, but you can prepare the pasta and sauce ahead and reheat gently before adding the scallops.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove.

Serving Suggestions

Serve your Savory Sea Scallops with Angel Hair Pasta with a side of steamed vegetables or a crisp green salad for a balanced meal. A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the seafood flavours. This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of broth or water to loosen the sauce if needed.