Spicy Scallops with Capellini
Elevate your weeknight dinner with this elegant and flavorful recipe for Spicy Scallops with Capellini. Perfectly seared sea scallops are paired with delicate angel hair pasta, all tossed in a luscious garlic-chili-infused butter sauce with vibrant cherry tomatoes and a splash of dry white wine. A hint of lemon juice adds brightness, while fresh parsley lends a finishing touch of freshness. This dish strikes the perfect balance of heat and zest, making it a show-stopping option for seafood lovers. Ready in just 35 minutes, it’s ideal for busy nights or special occasions. Serve it hot with a sprinkle of Parmesan for an extra layer of indulgence. Keywords: spicy scallops, capellini pasta, seafood recipes, garlic butter sauce, quick dinner ideas.
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Recipe Information
Ingredients
- 8 oz Capellini (angel hair pasta)
- 12 large Sea scallops
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves, minced
- 1 tsp Red chili flakes
- 1 cup Cherry tomatoes, halved
- 0.5 cup Dry white wine
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the capellini according to package instructions, then drain and set aside. Reserve 1/2 cup of pasta water for later use.
Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer without overcrowding the pan. Cook for 2-3 minutes per side until a golden crust forms. Remove the scallops from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Stir in the minced garlic and red chili flakes, cooking until fragrant, about 1 minute.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes.
Add the lemon juice and stir to combine. Adjust seasoning with additional salt and pepper, if needed.
Return the cooked capellini to the skillet, tossing to coat the pasta evenly in the sauce. Use reserved pasta water to loosen the sauce if necessary.
Gently place the cooked scallops back into the skillet and allow them to warm through for 1-2 minutes.
Garnish the dish with chopped parsley and optionally sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 676 mg | 14% | |
*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.
