Introduction
Transform everyday ingredients into a restaurant-quality meal with this simple sea scallop and angel hair pasta recipe! It’s surprisingly easy to make, perfect for a weeknight dinner, or even a special occasion. Get ready to impress your family with this elegant yet approachable dish.
Why This Works
This recipe works because it balances delicate sweetness from the scallops with the subtle saltiness of the pasta water and a hint of lemon. The quick cooking time means minimal cleanup and maximum flavor, making it a weeknight winner! Plus, it looks fancy, but it’s surprisingly easy to execute, even for beginner cooks.
Key Ingredients
- 🐚 1 pound sea scallops, patted dry
- 🍝 8 ounces angel hair pasta
- 🍋 1 lemon, zested and juiced
- 🧄 2 cloves garlic, minced
- 🌿 2 tablespoons fresh parsley, chopped
- 🧈 2 tablespoons unsalted butter
- 🧂 Salt and freshly ground black pepper to taste
- 🥛 1/4 cup dry white wine (optional)
Instructions
1️⃣ Cook the Pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2️⃣ Sauté the Garlic: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
3️⃣ Cook the Scallops: Add the dried sea scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan; work in batches if necessary.
4️⃣ Deglaze the Pan (Optional): If using white wine, pour it into the skillet and let it simmer for a minute to scrape up any browned bits from the bottom.
5️⃣ Combine and Finish: Add the cooked pasta to the skillet with the scallops. Toss to combine. Stir in the lemon zest, lemon juice, and chopped parsley. Add a little of the reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
6️⃣ Serve: Serve immediately and enjoy!
Handy Tips
- Pat the scallops dry before cooking to ensure a nice sear.
- Don’t overcook the scallops; they should be opaque and slightly firm to the touch.
- Taste and adjust seasoning as needed.
- Fresh parsley adds a bright, fresh flavor.
Heat Control
Medium heat is crucial for this recipe. High heat will burn the garlic and scallops, while low heat will result in soggy scallops and undercooked garlic. Keep a close eye on the pan and adjust the heat as needed.
Crunch Factor
This recipe focuses on a delicate, tender texture. The slightly firm scallops contrast nicely with the soft angel hair pasta.
Pro Kitchen Tricks
- For extra flavor, marinate the scallops in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
- A pinch of red pepper flakes adds a subtle kick.
- To make it a complete meal, add some sauteed vegetables like spinach or asparagus.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or white wine if needed.
Gift Packaging Ideas
This dish is perfect for a dinner party! Present it beautifully in a shallow bowl, garnished with extra parsley and a lemon wedge.
Flavor Variations
🌟 Spicy Scallops: Add a pinch of red pepper flakes to the skillet with the garlic.
🌟 Garlic Parmesan: Stir in 1/4 cup of grated Parmesan cheese at the end.
🌟 Lemon Butter Sauce: Increase the butter to 4 tablespoons and add a tablespoon of lemon juice after cooking the pasta and scallops.
🌟 Creamy Scallops: Stir in 1/4 cup of heavy cream at the end for a richer sauce.
Troubleshooting
- Overcooked Scallops: If your scallops are tough and rubbery, you’ve overcooked them. Reduce your cooking time next time and use medium heat.
- Soggy Pasta: If your pasta is too soggy, make sure you are using enough butter and don’t add too much pasta water.
- Burnt Garlic: If your garlic is burnt, you’ve used too high a heat. Reduce heat and be sure to stir frequently.
FAQ
- Can I use frozen scallops? Yes, but make sure to thaw them completely and pat them very dry before cooking.
- What kind of white wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
- Can I make this dish ahead of time? It’s best served fresh, but you can cook the pasta and scallops separately ahead of time and combine them just before serving.
- What if I don’t have fresh parsley? Dried parsley can be substituted, but use about 1 teaspoon.
- Can I add other seafood? Shrimp or mussels would be delicious additions to this recipe!
Conclusion
This Sea Scallops with Angel Hair Pasta recipe is a guaranteed crowd-pleaser! It’s simple, elegant, and delicious. Give it a try and share your culinary creations with us on Ratemyrecipes.com! We can’t wait to see your photos and hear your feedback! Enjoy!