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.
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.
- 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.