Introduction

Oh, friends. Let me tell you about a dish that feels utterly fancy, like something you’d order at a seaside restaurant with white tablecloths, but is secretly SO simple you can whip it up on a Tuesday night. Remember those times you wanted something special, something that felt like a little escape from the everyday, but didn’t have hours to spend in the kitchen? This Sea Scallops with Angel Hair Pasta recipe is exactly that. It’s quick, it’s bursting with fresh flavors, and it always feels like a little celebration on a plate. Get ready to fall in love with how easy elegant can be!

Why You’ll Love This Recipe

Fast: Seriously, we’re talking dinner on the table in under 30 minutes. Perfect for busy weeknights!
Easy: No complicated techniques here. If you can boil pasta and sauté, you’ve got this.
Impressive: Scallops always feel a bit special, making this dish perfect for guests or a date night in.
Crowd-Pleasing: Who doesn’t love tender pasta, perfectly seared scallops, and a bright, buttery sauce?

Ingredients

Here’s what you’ll need to create this little bowl of magic. Most of these are pantry staples, with the star being those gorgeous sea scallops!

1 (16 ounce) package angel hair pasta: This delicate pasta is perfect because it cooks super fast and cradles the light sauce beautifully.
6 tablespoons butter: Gives us that rich, luscious base for our quick pan sauce.
3 cloves garlic, minced: Fresh garlic is KEY! Don’t skimp here. It adds so much warmth and flavor.
2 pounds sea scallops, rinsed and patted dry: The main event! Make sure they’re “dry” scallops if possible, as they sear better. Patting them really dry with paper towels is essential for that golden crust.
2 tablespoons chopped fresh basil: Adds a lovely, fragrant sweetness.
2 tablespoons chopped fresh parsley: Brings freshness and a touch of peppery brightness.
2 tablespoons fresh lemon juice: This is where the magic happens! A squeeze of fresh lemon cuts through the richness and brightens everything up.
Salt and freshly ground black pepper to taste: Simple seasonings to make all those fresh flavors pop.
1/2 cup heavy cream (optional): If you want a slightly richer, more decadent sauce, this is your friend.
1/4 cup grated Parmesan cheese (optional): Adds a salty, nutty depth. If using, go for freshly grated for the best melt and flavor!

How to Make It

Alright, let’s get cooking! This comes together in a flash, so have everything prepped and ready to go.

First things first, get that angel hair pasta cooking! Bring a large pot of salted water to a rolling boil. Add the pasta and cook it according to the package directions. Angel hair cooks super fast, usually only 3-5 minutes! Once it’s al dente (tender but still with a little bite), drain it well.
While your pasta is doing its thing, grab a large skillet. This is where we’ll build our sauce and cook those beautiful scallops. Melt the 6 tablespoons of butter over medium heat.
Once the butter is melted and looks shimmery, add your minced garlic. Cook it for just about 1 minute, stirring constantly. You want it fragrant and slightly softened, but be careful not to let it burn – burnt garlic is a no-go!
Now, increase the heat to medium-high. Add your thoroughly patted-dry scallops to the hot skillet in a single layer. They need space to sear properly! If your pan is crowded, the scallops will steam instead of getting that lovely golden crust. Cook them for just 2-3 minutes per side, until they are seared on the outside and opaque throughout. Don’t overcook them, or they’ll get tough! Cook in batches if necessary – it’s worth the extra minute.
Once the scallops are cooked (you can just push them to the side or remove them briefly if working in batches), take the skillet off the heat. This is important so the fresh herbs and lemon juice don’t cook too much. Stir in the chopped fresh basil, chopped fresh parsley, and the fresh lemon juice. The lemon juice will help deglaze the pan and pick up all those tasty browned bits.
Season the sauce generously with salt and freshly ground black pepper. Taste it and adjust if needed!
If you’re going for extra richness, now’s the time to add the optional heavy cream and grated Parmesan cheese. Stir them in until everything is well combined and the sauce looks slightly creamy.
Add the drained angel hair pasta directly into the skillet with the sauce and scallops. Use tongs to gently toss everything together until the pasta is beautifully coated in that fragrant, buttery, garlicky sauce, and the scallops are nestled throughout.
Serve immediately! This dish is best enjoyed right away while everything is hot and the flavors are vibrant.

Substitutions & Additions

Want to mix it up or use what you have on hand? Here are a few ideas:

Protein Swap: No scallops? You could absolutely use large shrimp! Cook them the same way – about 2-3 minutes per side until pink and opaque. Small pieces of chicken breast would also work, just cook them through before adding the other ingredients.
Different Pasta: While angel hair is lovely, you could use linguine, fettuccine, or even spaghetti. Just cook according to package directions.
Herbs: Not a basil fan? Fresh chives or a pinch of fresh thyme could be nice. Dried herbs can work in a pinch, but use less (about 1 teaspoon dried for 1 tablespoon fresh) and add them with the garlic.
Add Some Heat: A pinch of red pepper flakes added with the garlic gives this dish a little kick.
Veggies: Sautéed spinach, cherry tomatoes (added towards the end), or asparagus spears would be delicious additions. Cook them before or alongside the garlic.
Wine: A splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) added after the garlic and before the scallops is a wonderful way to deglaze the pan and add complexity. Let it simmer for a minute to reduce slightly.

Tips for Success

Even though this is simple, a couple of little tricks will make it perfect:

Pat Those Scallops DRY: I can’t stress this enough! Wet scallops won’t sear; they’ll just steam. Use paper towels and press firmly to get rid of excess moisture.
Don’t Overcrowd the Pan: This is the second most important tip for searing scallops. Cook them in batches if your skillet isn’t big enough to hold them in a single layer.
Watch the Garlic: Garlic goes from fragrant to burnt quickly. Keep an eye on it and stir constantly during that minute of cooking.
Al Dente Pasta is Key: Since you’ll toss the pasta in the warm sauce, cooking it just until al dente prevents it from becoming mushy.
Prep Ahead: While you can’t really make the whole dish ahead (scallops are best fresh!), you can mince your garlic and chop your herbs ahead of time to make dinner assembly even faster.

How to Store It

This dish is definitely best eaten fresh. The texture of seared scallops changes quite a bit when they’re reheated. However, if you have leftovers:

Store cooled leftovers in an airtight container in the refrigerator for up to 1-2 days.
To reheat, gently warm in a skillet over medium-low heat, adding a tiny splash of water or broth if it seems dry. Or, you can microwave it gently. Be aware the scallops might become a little tougher.

FAQs

Got questions? Here are a few common ones:

Can I use frozen scallops?

Yes, but make sure they are fully thawed in the refrigerator overnight and then very well patted dry before cooking. Frozen scallops tend to release more water, so getting them dry is even more crucial for a good sear.

How do I know when the scallops are done?

Scallops cook quickly! They should be opaque throughout and have a nice golden-brown sear on both sides. When you gently press one, it should feel slightly firm, not squishy or hard.

Can I make the sauce ahead of time?

You could melt the butter and cook the garlic a little bit ahead, but the fresh herbs and lemon juice are best stirred in right before adding the pasta. It’s so quick anyway, it’s easiest to just make it all together!

What wine pairs well with this?

A crisp, dry white wine is perfect! Think Pinot Grigio, Sauvignon Blanc, or a light unoaked Chardonnay.

Quick and Elegant Lemon Garlic Scallop Angel Hair Pasta

An elegant dish featuring perfectly seared sea scallops, delicate angel hair pasta, and a vibrant lemon garlic butter sauce. Surprisingly simple to make, this recipe is perfect for busy weeknights but feels special enough for guests.

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Prep Time 10

Cook Time 15

Equipment

Large pot for cooking pasta
Large skillet for sauce and searing scallops
Tongs
paper towels for drying scallops

Ingredients

Hauptzutaten

16 ounce package angel hair pasta This delicate pasta is perfect because it cooks super fast and cradles the light sauce beautifully.
6 tablespoons butter Gives us that rich, luscious base for our quick pan sauce.
3 cloves garlic minced, Fresh garlic is KEY! Don't skimp here. It adds so much warmth and flavor.
2 pounds sea scallops rinsed and patted dry, Make sure they're "dry" scallops if possible, as they sear better. Patting them really dry with paper towels is essential for that golden crust.
2 tablespoons fresh basil chopped, Adds a lovely, fragrant sweetness.
2 tablespoons fresh parsley chopped, Brings freshness and a touch of peppery brightness.
2 tablespoons fresh lemon juice This is where the magic happens! A squeeze of fresh lemon cuts through the richness and brightens everything up.
to taste salt
to taste freshly ground black pepper
0.5 cup heavy cream optional, If you want a slightly richer, more decadent sauce, this is your friend.
0.25 cup grated Parmesan cheese optional, Adds a salty, nutty depth. If using, go for freshly grated for the best melt and flavor!

Instructions

First things first, get that angel hair pasta cooking! Bring a large pot of salted water to a rolling boil. Add the pasta and cook it according to the package directions. Angel hair cooks super fast, usually only 3-5 minutes! Once it's al dente (tender but still with a little bite), drain it well.
While your pasta is doing its thing, grab a large skillet. This is where we'll build our sauce and cook those beautiful scallops. Melt the 6 tablespoons of butter over medium heat.
Once the butter is melted and looks shimmery, add your minced garlic. Cook it for just about 1 minute, stirring constantly. You want it fragrant and slightly softened, but be careful not to let it burn – burnt garlic is a no-go!
Now, increase the heat to medium-high. Add your thoroughly patted-dry scallops to the hot skillet in a single layer. They need space to sear properly! If your pan is crowded, the scallops will steam instead of getting that lovely golden crust. Cook them for just 2-3 minutes per side, until they are seared on the outside and opaque throughout. Don't overcook them, or they'll get tough! Cook in batches if necessary – it's worth the extra minute.
Once the scallops are cooked (you can just push them to the side or remove them briefly if working in batches), take the skillet off the heat. This is important so the fresh herbs and lemon juice don't cook too much. Stir in the chopped fresh basil, chopped fresh parsley, and the fresh lemon juice. The lemon juice will help deglaze the pan and pick up all those tasty browned bits.
Season the sauce generously with salt and freshly ground black pepper. Taste it and adjust if needed!
If you're going for extra richness, now's the time to add the optional heavy cream and grated Parmesan cheese. Stir them in until everything is well combined and the sauce looks slightly creamy.
Add the drained angel hair pasta directly into the skillet with the sauce and scallops. Use tongs to gently toss everything together until the pasta is beautifully coated in that fragrant, buttery, garlicky sauce, and the scallops are nestled throughout.
Serve immediately! This dish is best enjoyed right away while everything is hot and the flavors are vibrant.

Notes

Tips for Success:
- Pat Those Scallops DRY: Use paper towels and press firmly to get rid of excess moisture.
- Don't Overcrowd the Pan: Cook them in batches if your skillet isn't big enough.
- Watch the Garlic: Garlic goes from fragrant to burnt quickly. Keep an eye on it.
- Al Dente Pasta is Key: Cooking it just until al dente prevents it from becoming mushy.
- Prep Ahead: Mince garlic and chop herbs ahead of time.
How to Store It:
- Store cooled leftovers in an airtight container in the refrigerator for up to 1-2 days.
- To reheat, gently warm in a skillet over medium-low heat, adding a tiny splash of water or broth if it seems dry. Or, you can microwave it gently. Be aware the scallops might become a little tougher.
FAQs:
- Frozen scallops: Yes, but fully thaw and pat very dry.
- How to know when done: Opaque throughout with a golden-brown sear. Slightly firm when pressed.
- Sauce ahead? Best made just before adding pasta, but butter/garlic can be done slightly ahead.