Garlic Scallops with Angel Hair Pasta
Elevate your weeknight dinner game with this luxurious Garlic Scallops with Angel Hair Pasta recipe—a perfect harmony of tender, caramelized sea scallops and delicate pasta tossed in a buttery, garlic-infused lemon sauce. This quick and easy dish comes together in just 30 minutes, making it ideal for busy evenings or an elegant date night at home. The rich, savory flavors of sautéed garlic and chicken broth are balanced beautifully with a splash of fresh lemon juice, while a sprinkle of chopped parsley adds a vibrant finish. Garnish with Parmesan for an extra touch of indulgence, and prepare to impress your family or guests with this restaurant-quality meal. Perfect for seafood lovers, this recipe combines simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 1 lb Large sea scallops
- 8 oz Angel hair pasta
- 3 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 cup Chicken broth
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Pat the scallops dry with a paper towel. Season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Cook the angel hair pasta according to package instructions. Drain, reserve 1/2 cup of pasta water, and set aside.
In a large skillet over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the pan is hot, add the scallops in a single layer. Cook for 2-3 minutes without moving them until browned on one side, then flip and cook for another 2 minutes. Remove scallops from the skillet and set aside.
Lower the heat to medium. Add the remaining tablespoon of olive oil and minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Deglaze the skillet by adding the chicken broth and fresh lemon juice. Stir to scrape up any browned bits from the pan and let the liquid reduce slightly, about 2 minutes.
Add the cooked pasta to the skillet along with the reserved pasta water and the remaining 2 tablespoons of butter. Toss until the pasta is coated in the sauce.
Return the scallops to the skillet and sprinkle with chopped parsley. Simmer for an additional 1-2 minutes to warm through.
Taste and season with additional salt and black pepper if needed.
Serve immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.2 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
