Introduction
Transform ordinary weeknight ingredients into a restaurant-worthy meal with this simple sea scallop and angel hair pasta recipe! It’s surprisingly easy to make, tastes incredibly delicious, and is guaranteed to impress your family and friends. Get ready to elevate your dinner game without spending hours in the kitchen!
Why This Works
This recipe works because it perfectly balances delicate sweetness from the scallops with the subtle saltiness of the pasta and a bright, zesty sauce. The preparation is quick, and the results are stunning – a fancy-feeling dish that’s surprisingly easy to achieve, perfect for a midweek treat or a special occasion.
Key Ingredients
- 🐚 1 pound sea scallops, patted dry
- 🍝 1 pound angel hair pasta
- 🧄 4 cloves garlic, minced
- 🌿 1/4 cup fresh parsley, chopped
- 🍋 1 lemon, zested and juiced
- 🧈 4 tablespoons butter
- 🧂 Salt and freshly ground black pepper to taste
- 🌶️ 1/4 teaspoon red pepper flakes (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 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
3️⃣ Cook the scallops: Add the dried scallops to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.
4️⃣ Make the sauce: Add the remaining 2 tablespoons of butter to the skillet. Stir in the lemon zest and juice. Season with salt and pepper to taste.
5️⃣ Combine everything: Add the cooked pasta to the skillet and toss to coat with the lemon butter sauce. Add a little pasta water if needed to loosen the sauce.
6️⃣ Serve: Return the cooked scallops to the skillet and toss gently with the pasta. Garnish with fresh parsley and serve immediately.
Handy Tips
- Pat the scallops dry before cooking to ensure they sear properly and develop a nice crust.
- Don’t overcrowd the skillet when cooking the scallops. Cook them in batches if necessary to ensure even browning.
- Taste and adjust the seasoning as needed.
Heat Control
Medium heat is key for this recipe. Low heat will result in soggy scallops, while high heat might burn the garlic before the scallops are cooked through. Keep a close eye on the scallops and adjust the heat as needed to ensure even cooking.
Crunch Factor
This recipe delivers a delightful contrast in textures: the tender, juicy scallops against the delicate, slightly firm angel hair pasta. The slight crunch from the seared scallops adds another layer of enjoyment.
Pro Kitchen Tricks
- For extra flavor, add a pinch of dried oregano or thyme to the garlic while sautéing.
- A squeeze of fresh lime juice at the end adds a nice brightness.
- To make this a complete meal, add some cooked vegetables like asparagus or cherry tomatoes to the pasta.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The scallops might become slightly less tender when reheated, but the pasta and sauce will still be delicious.
Gift Packaging Ideas
While not ideal for gifting as leftovers, this dish is perfect for a potluck or a dinner party. Consider serving it in a beautiful pasta bowl or on individual plates garnished with fresh herbs and a lemon wedge.
Flavor Variations
🌟 Spicy: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the sauce.
🌟 Herby: Incorporate fresh basil or chives along with the parsley.
🌟 Garlicky: Add an extra 2-3 cloves of garlic to the skillet for a more intense garlic flavor.
🌟 Creamy: Stir in a splash of heavy cream or crème fraîche to the sauce for a richer, creamier texture.
Troubleshooting
- Rubbery Scallops: This usually means they weren’t cooked long enough. Ensure they’re seared for 2-3 minutes per side until opaque and slightly golden brown.
- Overcooked Pasta: Always cook pasta al dente. Overcooked pasta lacks texture and can become mushy.
FAQ
- Can I use frozen scallops? Yes, but make sure to thaw them completely before cooking and pat them dry.
- Can I substitute another pasta? While angel hair pasta is ideal for its delicate texture, you can try other thin pasta shapes like linguine or spaghetti.
- What kind of lemon should I use? Any type of lemon will work, but Meyer lemons provide a sweeter, more fragrant flavor.
- Can I prepare this ahead of time? You can cook the pasta and scallops separately ahead of time, then assemble the dish right before serving.
Conclusion
This Sea Scallops with Angel Hair Pasta recipe is a simple yet elegant dish that’s perfect for any occasion. We hope you enjoy making and sharing this delightful meal with your loved ones! Don’t forget to share your pictures and tag us on social media!