Sauteed Scallops with Angel Hair Pasta
Delight your taste buds with this elegant recipe for Sautéed Scallops with Angel Hair Pasta, a perfect fusion of light, buttery flavors and restaurant-quality sophistication. Juicy, golden-seared sea scallops take center stage, complemented by a delicate white wine and lemon garlic sauce that clings to tender angel hair pasta. This quick and easy dish comes together in just 35 minutes, making it ideal for busy weeknights or special occasions. Garnished with fresh parsley and a hint of crushed red pepper for optional spice, this seafood pasta masterpiece pairs beautifully with a crisp glass of white wine for a truly unforgettable dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Large sea scallops
- 8 ounces Angel hair pasta
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Bring a large pot of salted water to a boil, and cook the angel hair pasta according to package instructions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the scallops in a single layer (work in batches if necessary). Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove the scallops and set them aside on a plate.
Reduce the heat to medium and lower the skillet temperature slightly. Add 2 tablespoons of butter to the skillet along with the minced garlic. Cook for about 1 minute, stirring frequently, until fragrant.
Deglaze the skillet with white wine, scraping up any brown bits from the bottom. Let the mixture simmer for 2-3 minutes until slightly reduced.
Stir in the remaining 2 tablespoons of butter, lemon juice, and red pepper flakes (if using). Add the reserved pasta water a few tablespoons at a time, and toss the cooked angel hair pasta in the sauce until evenly coated.
Return the scallops to the skillet, nestling them into the pasta. Sprinkle with chopped parsley and give everything a gentle toss.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 11.2 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1809 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.
