Introduction
Transform ordinary weeknight ingredients into an elegant and healthy meal with this delightful recipe for Sea Scallops with Angel Hair Pasta! This dish is surprisingly easy to make, packed with flavor, and showcases the delicate sweetness of sea scallops with the lightness of angel hair pasta. Perfect for a romantic dinner or an impressive yet manageable meal for friends, this recipe balances nutrition and indulgence seamlessly.
Why This Works
This recipe works because it expertly combines simple, high-quality ingredients to create a dish that’s both impressive and healthy. The lean protein of the sea scallops provides a satisfying meal without the heaviness of richer proteins. The angel hair pasta offers a light, delicate counterpoint, and the fresh herbs and lemon juice brighten the entire dish with a zesty freshness. The recipe’s quick preparation time also makes it ideal for busy weeknights.
Key Ingredients
- 🐚 1 lb sea scallops, patted dry
- 🍝 8 oz angel hair pasta
- 🌿 1/4 cup chopped fresh parsley
- 🍋 2 tablespoons lemon juice
- 🧄 2 cloves garlic, minced
- 🍃 1 tablespoon olive oil
- 🧂 Salt and freshly ground black pepper to taste
Instructions
1️⃣ Cook the angel hair pasta according to package directions until al dente. Drain and set aside.
2️⃣ While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3️⃣ Add the sea scallops to the skillet and cook for 2-3 minutes per side, until they are golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
4️⃣ Once the scallops are cooked, add the cooked angel hair pasta to the skillet. Toss gently to combine.
5️⃣ Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste.
6️⃣ Serve immediately.
Handy Tips
- Pat the scallops dry before cooking to ensure a nice sear.
- Don’t overcook the scallops; they should be opaque and slightly firm to the touch.
- Taste and adjust seasonings as needed. A pinch of red pepper flakes adds a nice kick.
Heat Control
Medium-high heat is crucial for achieving a beautiful sear on the scallops without overcooking them. Lower heat will result in steamed, rather than seared, scallops. Monitor the temperature closely to prevent burning the garlic or the scallops.
Crunch Factor
While this recipe focuses on delicate textures, a sprinkle of toasted pine nuts or breadcrumbs just before serving could add a pleasing textural contrast.
Pro Kitchen Tricks
- For extra flavor, marinate the scallops in a mixture of lemon juice, olive oil, and garlic for 30 minutes before cooking.
- Add a squeeze of fresh lime juice at the end for an extra burst of citrus.
- Use high-quality sea scallops for the best flavor and texture.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet, adding a splash of water or broth to prevent drying out.
Gift Packaging Ideas
This dish is perfect for a special occasion. Consider presenting it in a beautiful, shallow bowl, garnished with fresh herbs and a lemon wedge.
Flavor Variations
🌟 Spicy Scallops: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the skillet with the garlic.
🌟 Mediterranean Twist: Add chopped sun-dried tomatoes and Kalamata olives to the pasta.
🌟 Garlic and Herb Infusion: Sauté extra garlic and herbs (such as thyme or oregano) with the scallops for a richer flavor.
🌟 Creamy Lemon Sauce: Stir in a tablespoon or two of heavy cream at the end for a richer, creamier sauce. (Note: this variation slightly impacts the overall nutritional profile.)
Troubleshooting
- Overcooked scallops: If your scallops are rubbery, you likely overcooked them. Reduce cooking time next time and monitor them closely.
- Undercooked pasta: Make sure to cook the pasta according to the package directions to achieve al dente consistency.
- Bland flavor: Add more lemon juice, salt, pepper, or herbs to taste.
FAQ
- Can I use other types of pasta? While angel hair pasta works best due to its delicate texture, you can experiment with other thin pasta shapes like linguine or spaghetti.
- Can I use frozen scallops? Yes, but make sure to thaw them completely and pat them dry before cooking to ensure proper searing.
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How do I know when the scallops are cooked? The scallops are cooked when they are opaque and slightly firm to the touch.
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Can I prepare this dish ahead of time? The pasta and sauce can be prepared ahead of time, but cook the scallops just before serving to maintain optimal texture.
Conclusion
This Sea Scallops with Angel Hair Pasta recipe is a simple yet elegant dish that’s perfect for any occasion. Its fresh, vibrant flavors and relatively quick preparation time make it a welcome addition to any busy weeknight dinner rotation or a special occasion meal. Enjoy, and don’t forget to share your culinary creations with us!
Savor the Sea: Healthy Scallops & Angel Hair Pasta
A delightful and healthy dish featuring seared scallops served over angel hair pasta, tossed with fresh herbs and a light lemon sauce.
Ingredients
- 8 ounces angel hair pasta
- 1 pound sea scallops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup white wine
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- Pat the scallops dry with paper towels and season with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sautu00e9 the minced garlic until fragrant, about 1 minute.
- Add the cherry tomatoes and cook until they start to burst, about 3-4 minutes. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the lemon juice and zest, and then add the cooked angel hair pasta and fresh parsley. Toss to combine and heat through.
- Serve the pasta topped with the seared scallops. Garnish with grated Parmesan cheese if desired.
Tips
- For best results, use fresh scallops and avoid frozen ones if possible.
- Make sure not to overcrowd the pan when searing the scallops for a perfect golden crust.