This Savory Sea Scallops with Angel Hair Pasta delivers a restaurant-worthy meal at home. It combines perfectly seared scallops with delicate pasta in a bright lemon-wine pan sauce. The entire dish comes together quickly for an elegant yet approachable dinner.
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Why You’ll Love This Savory Sea Scallops with Angel Hair Pasta
- Restaurant-Quality at Home: Impressive presentation with fine-dining flavor.
- Surprisingly Simple Process: Straightforward steps and minimal cleanup.
- Perfect Textural Dance: Crispy scallops meet tender, delicate pasta.
- Incredibly Versatile: Easy to customize with herbs or spice.
Ingredients & Tools
- 8-10 large sea scallops, about 1 lb
- 200 g angel hair pasta
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, finely chopped
- To taste salt and freshly ground black pepper
Tools: A large skillet (preferably stainless steel or cast iron for a good sear), a large pot for pasta, tongs, and a microplane or zester.
Notes: Use “dry-packed” scallops for better searing. Choose a dry white wine you’d enjoy drinking.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 24 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Dry Your Scallops Thoroughly. This is the single most important step for a good sear. Pat them aggressively with paper towels until the surface feels completely dry to the touch. Any moisture will create steam and prevent that beautiful golden crust.
- Don’t Crowd the Pan. Give your scallops some personal space! If you put too many in the pan at once, the temperature will drop, and they’ll start to steam and leak liquid. Cook in batches if necessary for the best result.
- Get Your Pan Properly Hot. You want to hear a confident sizzle when the scallops hit the oil. A hot pan ensures a quick sear that locks in the scallops’ natural juices, leaving the center tender and not rubbery.
- Time Your Pasta. Angel hair cooks incredibly fast, so have your water boiling and ready to go. You’ll want to cook the pasta so it’s done around the same time the scallops and sauce are finished for the best texture.
How to Make Savory Sea Scallops with Angel Hair Pasta
Step 1: Prep Your Scallops and Pasta Water. Start by placing your scallops on a stack of paper towels and pat them dry thoroughly on all sides. This might seem fussy, but it’s the secret to a perfect crust. Season both sides generously with salt and pepper. Now, bring a large pot of well-salted water to a rolling boil for your pasta. You want the water to taste like the sea—this is your only chance to season the pasta itself from the inside out.
Step 2: Sear the Scallops to Perfection. Place your large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the oil is shimmering hot—you should see a slight wisp of smoke—carefully add the scallops, making sure they aren’t touching. Now, the hard part: don’t touch them! Let them cook for about 2-3 minutes until a deep golden-brown crust forms on the bottom. You can gently peek with tongs to check the color.
Step 3: Flip and Finish the Scallops. Using tongs, flip each scallop. They should release from the pan easily if a good crust has formed. Cook for another 1-2 minutes on the second side until they are just firm to the touch but still have a slight give in the center—this means they’re perfectly cooked and not overdone. Quickly remove them from the pan and set them aside on a clean plate. They will continue to cook a little from residual heat.
Step 4: Cook the Pasta and Build the Sauce. While the scallops are resting, drop your angel hair pasta into the boiling water. It will cook very quickly, usually in about 3-4 minutes. Back to the now-empty scallop pan—reduce the heat to medium. You’ll see all those lovely browned bits (the fond) at the bottom; that’s pure flavor. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
Step 5: Deglaze and Create the Pan Sauce. Pour the white wine into the hot pan. It will sizzle and steam dramatically—use a wooden spoon to scrape all those browned bits from the bottom of the pan. Let the wine reduce by about half, which will take 2-3 minutes. This cooks off the alcohol and concentrates the flavor. Now, turn off the heat and stir in the remaining 2 tablespoons of butter, the lemon juice, and half of the lemon zest. Swirl the pan until the butter melts and emulsifies into a glossy, beautiful sauce.
Step 6: Combine and Plate. By now, your pasta should be al dente. Reserve about a 1/4 cup of the starchy pasta water before draining. Add the drained angel hair pasta directly into the skillet with your pan sauce. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta. The starch in the water makes the sauce silky and helps it adhere to every strand. Finally, stir in most of the chopped parsley.
Step 7: Final Assembly. Divide the saucy pasta between two warm bowls. Artfully arrange the seared scallops on top of the pasta. Drizzle any remaining sauce from the plate the scallops were resting on over everything. Finish with a final sprinkle of the remaining fresh parsley and lemon zest for a burst of color and fresh aroma. Serve immediately while it’s hot and the textures are at their peak.
Storage & Freshness Guide
- Fridge: Store components separately for up to 1 day; scallops and pasta lose texture.
- Freezer: Not recommended; scallops and pasta become rubbery upon thawing.
- Reviving: Gently reheat pasta in a skillet with a splash of water; avoid microwaving scallops.
Serving Suggestions
Complementary Dishes
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the buttery scallops and provides a refreshing, crisp contrast.
- Roasted Asparagus Spears — Their earthy, slightly charred flavor complements the delicate seafood beautifully, and they are elegant enough to match the vibe of the main dish.
- Garlic Sautéed Spinach — This is a quick and easy side that doubles down on the savory garlic notes in the pasta and wilts into a lovely, tender bed of greens.
Drinks
- A Crisp Sauvignon Blanc — The bright acidity and citrus notes in this wine mirror the lemon in the sauce and cleanse the palate beautifully between bites of the rich scallops.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and perform a similar palate-cleansing function without competing with the dish’s delicate flavors.
Something Sweet
- Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect light finish. It continues the citrus theme and feels refreshing rather than heavy after a rich meal.
- Dark Chocolate Espresso Beans — Just a few of these provide a bitter, crunchy contrast that acts as a perfect little digestif and a hit of caffeine to end the evening.
Top Mistakes to Avoid
- Mistake: Using wet-packed scallops. Scallops treated with STP (sodium tripolyphosphate) retain water, which they’ll release in the pan. This prevents browning and results in a boiled, rubbery texture instead of a seared, tender one.
- Mistake: Moving the scallops too soon. I’ve messed this up before too—the urge to poke and prod is strong! But if you don’t let them develop a crust, they’ll stick to the pan and tear. Trust the process and let the sear happen.
- Mistake: Overcooking the scallops. Scallops cook very quickly and continue to cook after removed from heat. You’re aiming for a translucent, slightly soft center. If you cook them until they’re firm all the way through, they’ll become tough and chewy.
- Mistake: Skipping the pasta water. That starchy, salty water is like liquid gold for your sauce. It helps bind the butter and wine into a cohesive sauce that clings to the pasta, rather than a greasy pool at the bottom of the bowl.
Expert Tips
- Tip: Remove the small side muscle. If your scallops still have the little tough tab of muscle on the side, just pinch it and pull it off. It’s a different texture and can be a bit chewy, so removing it ensures every bite is perfectly tender.
- Tip: Let the scallops come to room temperature. Taking the scallops out of the fridge 10-15 minutes before cooking helps them cook more evenly, preventing a cold center and an overdone exterior.
- Tip: Use a timer for the pasta. Angel hair can go from al dente to mushy in what feels like 30 seconds. Set a timer for a minute less than the package instructions and start tasting from there to ensure perfect texture.
- Tip: Finish with flaky sea salt. Just before serving, sprinkle a tiny bit of a high-quality flaky sea salt (like Maldon) over the scallops. The delicate crunch and burst of salinity elevate the dish to a whole new level.
FAQs
Can I use frozen scallops?
Absolutely, you can! The key is to thaw them properly. Place them in the refrigerator overnight—never at room temperature or in water, as this can degrade their texture. Once thawed, pat them even more diligently than fresh ones, as they tend to release more moisture. They’ll work just fine for this recipe if treated with care.
What can I use instead of white wine?
No problem! You can substitute with an equal amount of chicken or vegetable broth. To mimic the acidity that wine provides, add an extra tablespoon of fresh lemon juice to the sauce. It will still be deliciously savory and bright, just without the nuanced flavor of the wine.
My scallops are sticking to the pan. What did I do wrong?
This usually boils down to two things: the pan wasn’t hot enough, or the scallops weren’t dry enough. Make sure your oil is shimmering and you hear that immediate sizzle. And remember, patience is a virtue—if the crust hasn’t formed, the scallop won’t release. Let it cook undisturbed until it naturally un-sticks itself.
Can I make any part of this ahead of time?
You can prep your ingredients (mince garlic, chop parsley, zest lemon) ahead of time, but I don’t recommend cooking any component in advance. Scallops are best served immediately after searing, and angel hair pasta does not hold up well. This is a quick-cook, serve-immediately kind of dish for the best results.
Is angel hair pasta the best choice?
I love it for its delicate texture that doesn’t overpower the scallops, but you can certainly use other long pasta. Linguine or thin spaghetti would be great alternatives. Just adjust the cooking time according to the package directions for whatever pasta you choose to use.
Savory Sea Scallops With Angel Hair Pasta
Learn how to make restaurant-quality Savory Sea Scallops with Angel Hair Pasta at home in just 30 minutes. Get the easy recipe for a perfect sear and lemon-wine sauce now!
Ingredients
For the Ingredients
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8-10 large sea scallops (about 1 lb)
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200 g angel hair pasta
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3 tbsp unsalted butter (divided)
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2 tbsp olive oil
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4 cloves garlic (minced)
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1/2 cup dry white wine (like Sauvignon Blanc)
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1 lemon (juiced and zested)
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1/4 cup fresh parsley (finely chopped)
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salt and freshly ground black pepper (to taste)
Instructions
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Start by placing your scallops on a stack of paper towels and pat them dry thoroughly on all sides. Season both sides generously with salt and pepper. Now, bring a large pot of well-salted water to a rolling boil for your pasta.01
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Place your large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the oil is shimmering hot—you should see a slight wisp of smoke—carefully add the scallops, making sure they aren't touching. Let them cook for about 2-3 minutes until a deep golden-brown crust forms on the bottom.02
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Using tongs, flip each scallop. Cook for another 1-2 minutes on the second side until they are just firm to the touch but still have a slight give in the center. Quickly remove them from the pan and set them aside on a clean plate.03
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While the scallops are resting, drop your angel hair pasta into the boiling water. It will cook very quickly, usually in about 3-4 minutes. Back to the now-empty scallop pan—reduce the heat to medium. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.04
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Pour the white wine into the hot pan. Use a wooden spoon to scrape all those browned bits from the bottom of the pan. Let the wine reduce by about half, which will take 2-3 minutes. Now, turn off the heat and stir in the remaining 2 tablespoons of butter, the lemon juice, and half of the lemon zest. Swirl the pan until the butter melts and emulsifies into a glossy, beautiful sauce.05
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Reserve about a 1/4 cup of the starchy pasta water before draining. Add the drained angel hair pasta directly into the skillet with your pan sauce. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Finally, stir in most of the chopped parsley.06
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Divide the saucy pasta between two warm bowls. Artfully arrange the seared scallops on top of the pasta. Drizzle any remaining sauce from the plate the scallops were resting on over everything. Finish with a final sprinkle of the remaining fresh parsley and lemon zest for a burst of color and fresh aroma. Serve immediately while it's hot and the textures are at their peak.07
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