Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe

Introduction

Sea Scallops with Angel Hair Pasta is a light yet indulgent dish perfect for a special weeknight dinner. Tender scallops sautéed in butter and garlic pair beautifully with delicate angel hair pasta and fresh herbs, making a quick and elegant meal.

Ingredients

• 1 (16 ounce) package angel hair pasta
• 6 tablespoons butter
• 3 cloves garlic, minced
• 2 pounds sea scallops, rinsed and patted dry
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add angel hair pasta and cook until al dente, about 4 minutes. Drain and set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add garlic and sauté until fragrant, about 1 minute.
3. Step 3: Stir in scallops, basil, and parsley. Cook until scallops are firm and opaque, about 4-5 minutes.
4. Step 4: Lower the heat and add lemon juice, salt, and pepper. Stir to combine.
5. Step 5: If using, stir in the cream to thicken the sauce slightly.
6. Step 6: Toss the cooked angel hair pasta into the skillet with the scallops and gently mix to coat.
7. Step 7: Serve hot with grated Parmesan cheese on top, if desired.

Tips & Variations

• For a lighter version, skip the cream and add a splash of white wine instead to enhance flavor.
• Use fresh sea scallops for the best texture and flavor; dry-packed scallops sear better than wet-packed.
• Garnish with additional fresh parsley or basil for a bright finish.
• Substitute angel hair with linguine or thin spaghetti if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops and drying out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, frozen scallops can be used. Make sure to thaw them completely and pat dry before cooking to ensure proper searing and avoid excess moisture.

How can I prevent scallops from becoming rubbery?

Cook scallops over medium heat just until they turn opaque and firm, about 4-5 minutes. Overcooking makes them tough and rubbery.

Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Delight in this elegant yet simple recipe featuring tender sea scallops sautéed in a buttery garlic sauce and served over delicate angel hair pasta. Enhanced with fresh herbs, lemon juice, and optional creamy Parmesan sauce, this dish offers a perfect balance of flavors for a quick and impressive seafood dinner.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 (16 ounce) package angel hair pasta

Sea Scallops and Sauce

• 6 tablespoons butter
• 3 cloves garlic, minced
• 2 pounds sea scallops, rinsed and patted dry
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, about 4 minutes. Drain and set aside carefully to avoid overcooking.
2. Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, approximately 1 minute, ensuring the garlic does not brown to keep the flavor delicate.
3. Cook the Scallops: Add the sea scallops along with the chopped basil and parsley to the skillet. Sauté until the scallops turn firm and opaque, about 4 to 5 minutes, turning as needed to cook evenly.
4. Add Seasonings: Lower the heat and pour in the fresh lemon juice. Season with salt and freshly ground black pepper to taste. Stir gently to combine all the flavors without breaking the scallops.
5. Optional Cream Sauce: If desired, stir in the heavy cream and let it warm through to slightly thicken the sauce, creating a richer coating for the pasta and scallops.
6. Combine Pasta and Scallops: Toss the cooked angel hair pasta into the skillet with the scallops and sauce. Gently mix to coat the pasta evenly without breaking the scallops.
7. Serve: Plate the pasta topped with scallops and sauce, then sprinkle with grated Parmesan cheese if using. Serve immediately while hot for the best flavor and texture.

Notes

• Ensure scallops are patted dry before cooking to achieve a good sear.
• Do not overcook scallops; they should be opaque but still tender.
• The heavy cream and Parmesan cheese are optional but add a creamy richness to the dish.
• Use fresh herbs for the brightest flavor.
• Angel hair pasta cooks quickly, so watch carefully to avoid overcooking.
• A pinch of red pepper flakes can be added for a slight spicy kick if desired.

Keywords: sea scallops, angel hair pasta, seafood pasta, garlic butter sauce, creamy scallops, easy dinner, Italian seafood recipe