Scallop Saute with Angel Hair
Indulge in the elegance of a restaurant-quality dish with this Scallop Sauté with Angel Hair recipe. Perfectly seared sea scallops, golden and tender, are paired with delicate angel hair pasta tossed in a luscious garlicky white wine and lemon sauce. This quick and easy seafood pasta comes together in just 35 minutes, making it ideal for both busy weeknights and special occasions. Fresh parsley, a hint of red pepper flakes, and optional Parmesan cheese add layers of flavor to this light yet satisfying meal. Whether you're a seafood lover or simply looking to elevate your dinner repertoire, this scallop pasta recipe is sure to impress.
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Recipe Information
Ingredients
- 8 ounces Angel hair pasta
- 1 pound Sea scallops
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 3 tablespoons Lemon juice, freshly squeezed
- 1 cup Chicken broth
- 1 cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
Add the scallops to the skillet in a single layer and sear undisturbed for 2-3 minutes on each side until browned and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the lemon juice, reserved pasta water, and red pepper flakes (if using). Simmer for an additional 2 minutes to combine the flavors.
Add the drained angel hair pasta to the skillet and toss to coat in the sauce. Return the scallops to the skillet and gently combine to rewarm.
Remove from heat and garnish with fresh parsley and grated Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 545 mg | 12% | |
*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.
