Sea Scallops with Angel Hair Pasta Recipe

If you’re searching for a show-stopping meal that’s almost effortless to prepare, look no further than Sea Scallops with Angel Hair Pasta. This dish brings together plump, sweet sea scallops and delicate angel hair in a lively lemon-garlic butter sauce, finished with fresh herbs for a burst of color and fragrance. The recipe is elegant enough for special occasions, yet simple enough for a luxurious weeknight dinner. Whether you’re a lover of coastal cuisine or just want to try something new and impressive, Sea Scallops with Angel Hair Pasta is bound to become one of your favorites.

Ingredients You’ll Need

Gathering fresh, high-quality ingredients is the key to making Sea Scallops with Angel Hair Pasta shine. Each element in this recipe plays its part—contributing sweetness, creaminess, pop, or zest to the final plate. Here’s what you’ll need and why:

• Angel hair pasta: Its thin, silky strands soak up every drop of the delicate sauce without overshadowing the scallops.
• Butter: This forms the luxurious base of the sauce, giving everything a velvety richness.
• Garlic: Minced garlic adds bold, aromatic depth and a hint of spice.
• Sea scallops: The star ingredient, they offer subtle sweetness and an unbeatable tender texture—always use large, dry scallops for best results.
• Fresh basil: Adds unexpected herbaceous flair and a pop of color.
• Fresh parsley: Lends freshness and a hint of earthiness to balance the dish.
• Lemon juice: Provides bright acidity, which lifts the rich flavors and cuts through the butter.
• Salt and freshly ground black pepper: Essential for balancing and enhancing every other ingredient.
• Heavy cream (optional): For those who love a silkier, creamier sauce, a splash of this makes the dish extra indulgent.
• Grated Parmesan cheese (optional): Adds savory, nutty notes and a golden finish—perfect for cheese lovers.

How to Make Sea Scallops with Angel Hair Pasta

Step 1: Cook the Angel Hair Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your angel hair pasta and cook it just until al dente, about four minutes—don’t overcook, as it will finish in the sauce. Drain the pasta and set it aside, reserving a little pasta water in case you want to loosen the sauce later.

Step 2: Prep and Sear the Scallops

Rinse and gently pat the scallops dry with a paper towel. Moisture is the enemy of browning, so make sure they’re really dry for the best sear. Next, heat the butter in a large skillet over medium heat. Once melted and bubbling, add the minced garlic and sauté for just a minute, letting its fragrance bloom and infuse the butter beautifully.

Step 3: Sauté Scallops with Herbs

Carefully add the sea scallops to the hot skillet in a single layer—don’t overcrowd or they’ll steam instead of sear. Sprinkle in the chopped basil and parsley right away. Sauté the scallops for about four to five minutes, turning once, until they’re opaque and slightly golden on the surface, with a melt-in-your-mouth center.

Step 4: Brighten with Lemon and Seasonings

Lower the heat and pour the fresh lemon juice over the scallops, scraping up any flavorful bits from the bottom of the pan. Season generously with salt and freshly ground black pepper. If you love your sauce on the creamy side, now’s the time to stir in the heavy cream and let it heat through—this gives the Sea Scallops with Angel Hair Pasta just a touch more decadence.

Step 5: Combine Pasta and Sauce

Add the cooked angel hair pasta right into the skillet and toss gently to coat every strand with that aromatic, savory sauce. The pasta will absorb all the wonderful flavors—don’t rush this step! If the sauce seems a bit thick, a splash of reserved pasta water loosens things up perfectly.

Step 6: Finish and Serve

Serve the pasta hot, garnished with a sprinkle of grated Parmesan cheese if you like. Everything should look and smell impossibly good—don’t wait too long to dig in, because Sea Scallops with Angel Hair Pasta is at its best when the scallops are still warm and tender.

How to Serve Sea Scallops with Angel Hair Pasta

Garnishes

For the final flourish, a scattering of fresh herbs like parsley or basil makes the plate pop visually and tastes bright. A light grating of lemon zest or a few twists of cracked black pepper set off the flavors beautifully. If you’re feeling bold, a delicate drizzle of high-quality olive oil over the finished dish brings a glistening, restaurant-worthy touch.

Side Dishes

Sea Scallops with Angel Hair Pasta pairs perfectly with a crisp green salad tossed in a tangy vinaigrette, or some simply roasted asparagus or broccoli. If you want to keep things Italian-style, a basket of crusty bread is practically mandatory for mopping up the luscious sauce—no one will want to leave a drop behind.

Creative Ways to Present

For a dinner party, try twirling individual portions of pasta into neat nests, placing the golden scallops right on top. Garnish each plate with a fresh basil sprig and a wedge of lemon for restaurant-style elegance. You can also serve this dish family-style in a large, shallow serving bowl, letting everyone help themselves—it’s casual but still feels delightfully upscale.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of Sea Scallops with Angel Hair Pasta, allow the dish to cool fully, then transfer it into an airtight container. Stored in the refrigerator, it will keep well for up to two days without drying out or losing flavor.

Freezing

While pasta and seafood generally freeze with mixed results, you can freeze leftovers if needed. Place cooled portions in a freezer-safe container, and eat within one month for best texture. Be aware that the scallops may become a touch firmer after freezing and reheating, but the flavor will still be lovely.

Reheating

To reheat, add a splash of water or broth to the pasta and warm gently in a skillet over low heat, stirring frequently. Try to avoid the microwave, as the scallops can become rubbery if overheated. If you must use it, heat in short bursts to keep everything tender.

FAQs

Can I use frozen scallops for Sea Scallops with Angel Hair Pasta?

Absolutely! Just make sure to thaw them completely in the refrigerator and pat them extra dry before cooking to get that ideal sear and texture.

Is it necessary to add heavy cream?

No, the cream is a lovely addition for those who like a silkier sauce, but the dish is delicious and authentic without it—feel free to leave it out if you prefer a lighter finish.

What’s the best way to avoid overcooking the scallops?

Cook them just until they turn opaque and feel slightly firm to the touch, about four to five minutes total—scallops cook surprisingly fast, so keep a close eye on them and don’t walk away!

Can I substitute another pasta shape?

You can, but angel hair really is the best partner for this dish’s delicate flavors and sauce. If needed, thin spaghetti or capellini is the closest alternative; avoid heavier shapes that might compete with the scallops.

How can I make this dish gluten free?

Simple! Substitute gluten-free angel hair pasta or capellini—you’ll find several options in most markets, and the results are just as delightful and satisfying.

Final Thoughts

I whole-heartedly encourage you to treat yourself or your loved ones to Sea Scallops with Angel Hair Pasta at home—there’s just something magical about the way the buttery sauce, sweet scallops, and fresh herbs come together on the plate. Whether it’s a cozy weeknight or a festive occasion, this recipe proves that a touch of elegance can be easy and approachable. Enjoy every bite!

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