Description
A delightful Italian-American dish featuring succulent sea scallops seared to golden perfection and served over delicate angel hair pasta tossed in a garlic butter and white wine sauce, garnished with fresh parsley and optional Parmesan cheese. Perfect for a quick yet elegant seafood dinner.
Ingredients
Scale
Pasta
- 12 ounces angel hair pasta
Scallops and Sauce
- 1 pound sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Cook the angel hair pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
- Sear Scallops: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Add scallops to the skillet in a single layer and sear for 2–3 minutes per side until golden brown and cooked through. Remove scallops from the skillet and set aside.
- Prepare Sauce: In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for 1 minute until fragrant. Pour in the white wine and lemon juice and simmer for 2–3 minutes to reduce slightly.
- Toss Pasta: Add the cooked angel hair pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed for a silky consistency.
- Combine and Serve: Return the scallops to the pan and gently toss to combine. Sprinkle with chopped parsley and optional Parmesan cheese before serving.
Notes
- Ensure scallops are completely dry before searing to achieve a golden crust.
- Do not overcrowd the pan; cook scallops in batches if necessary for even cooking.
- For a richer flavor, add a splash of heavy cream to the sauce.
