Sea Scallops with Angel Hair Pasta is a light yet elegant dish that brings together the delicate sweetness of tender scallops with the fine texture of angel hair pasta.
Perfectly seared scallops are paired with a simple yet flavorful sauce—often made with garlic, white wine, lemon, and fresh herbs—that complements the pasta without overpowering the seafood.
This recipe is ideal for a romantic dinner, a special occasion, or a quick weeknight meal that feels gourmet. Its balance of rich flavors and minimal ingredients makes it both impressive and easy to prepare, showcasing the natural taste of high-quality scallops.
This elegant yet easy recipe pairs tender, seared sea scallops with delicate angel hair pasta tossed in a garlicky, buttery white wine sauce. It’s a restaurant-quality meal you can make at home in under 30 minutes—perfect for date nights, special occasions, or when you simply crave something sophisticated without the fuss.
Sea Scallops with Angel Hair Pasta
Description
Sea Scallops with Angel Hair Pasta is a light yet elegant seafood dish perfect for special dinners or weeknight indulgence.
Tender, seared sea scallops are paired with delicate angel hair pasta tossed in a garlic-butter or white wine sauce, often accented with lemon, parsley, and parmesan.
The dish offers a rich, savory flavor with a fresh, coastal twist. It’s quick to prepare but feels gourmet, making it ideal for impressing guests or treating yourself.
The balance of textures—creamy pasta and crisp-edged scallops—makes every bite satisfying and refined.
Ingredients
For the Pasta & Sauce
Instructions
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Prepare the Scallops
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Clean the scallops: Rinse them briefly under cold water and pat dry thoroughly with paper towels. Remove the tough side muscle if still attached.
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Season: Lightly season both sides of the scallops with salt and pepper.
Tip: Dry scallops are key to achieving a golden sear. If they’re wet, they’ll steam instead of sear.
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Sear the Scallops
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Heat 2 tablespoons of olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
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Add scallops in a single layer (don’t overcrowd). Sear undisturbed for 2–3 minutes on the first side until a golden crust forms.
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Flip and cook another 1–2 minutes until just opaque and slightly firm. Remove from pan and tent with foil to keep warm.
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Cook the Pasta
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While the scallops cook, bring a pot of salted water to a boil.
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Cook the angel hair pasta according to package directions (usually 3–4 minutes), until al dente. Drain and set aside, reserving ½ cup of the pasta water.
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Make the Garlic-Butter Wine Sauce
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In the same skillet used for scallops, lower the heat to medium.
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Add 2 tablespoons of olive oil and the minced garlic. Sauté for 30–60 seconds until fragrant but not browned.
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Add the crushed red pepper flakes (if using), followed by the white wine. Let it simmer for 2–3 minutes to reduce slightly.
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Stir in the chicken broth (or seafood stock) and lemon juice. Simmer another 2 minutes.
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Whisk in the butter and allow it to melt into the sauce. Taste and adjust with salt or lemon juice if needed.
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Combine Pasta and Sauce
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Add the cooked pasta into the skillet with the sauce. Toss gently to coat all strands.
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If needed, add a bit of reserved pasta water to loosen the sauce.
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Plate and Garnish
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Divide the pasta among serving plates or bowls.
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Top with 4–5 seared scallops per plate.
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Garnish with chopped parsley and freshly grated Parmesan cheese, if desired.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 90mg30%
- Sodium 700mg30%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sea scallops paired with delicate angel hair pasta create a light yet indulgent seafood dish perfect for special occasions or an elegant weeknight dinner.
The sweet, tender scallops complement the thin, delicate strands of pasta, while a simple garlic, lemon, and butter sauce elevates the flavors without overpowering the seafood.
Here’s everything you need to know to master this dish, including tips for cooking, serving, and making it memorable.
Cooking Tips for Perfect Sea Scallops
- Choose Fresh, Dry Sea Scallops
When buying scallops, look for “dry” or “dry-packed” scallops rather than “wet.” Wet scallops are treated with preservatives and can release water when cooked, resulting in less caramelization. Dry scallops sear better and have a sweeter flavor. - Pat Scallops Completely Dry
Before cooking, use paper towels to pat scallops dry. Moisture is the enemy of a good sear, so this step ensures you get that golden-brown crust. - Use High Heat and a Heavy Pan
Heat a heavy skillet—cast iron is ideal—over medium-high heat. Add oil with a high smoke point, like canola or grapeseed oil. When the oil is shimmering hot, place scallops in the pan without overcrowding. - Don’t Move Them Too Soon
Let scallops sear undisturbed for 2-3 minutes until a deep golden crust forms on the bottom. Then flip gently and cook the other side for 1-2 minutes. They cook fast and become rubbery if overdone. - Season Simply
Salt and pepper are enough before searing. Additional seasoning or sauce can be added after.
Angel Hair Pasta Preparation Tips
- Cook Pasta Al Dente
Angel hair pasta cooks quickly—usually 2-3 minutes. Drain it just before it reaches full tenderness to avoid mushiness, especially since it will be tossed again with sauce. - Reserve Pasta Water
Before draining, save a cup of pasta cooking water. This starchy water can help loosen the sauce and bind it to the pasta for a silky finish. - Toss Pasta in Sauce Immediately
Mixing the pasta with the sauce while still warm allows it to absorb flavors evenly.
Serving Tricks to Impress
- Make a Simple Garlic Lemon Butter Sauce
A classic sauce with minced garlic, butter, fresh lemon juice, and a touch of white wine or chicken broth is perfect. Finish with fresh parsley for color and brightness. - Add Fresh Herbs and Garnishes
Sprinkle chopped parsley, basil, or chives on top. A little grated Parmesan cheese can add richness if desired, though scallops shine best with lighter flavors. - Serve with a Crunchy Side or Salad
Complement the softness of pasta and scallops with a crisp green salad or roasted vegetables for texture contrast. - Use Warm Plates
Serving on warm plates keeps the dish from cooling too quickly, maintaining the best texture and flavor. - Pair with the Right Wine
A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs beautifully with the seafood and citrus notes.
Portion and Serving Size
- For a main course, plan about 5-6 large sea scallops and 3-4 ounces of cooked angel hair pasta per person.
- For lighter meals or appetizers, halve the portions accordingly.
Pairing Suggestions
- Wine: A crisp white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc complements the lemony garlic butter sauce beautifully.
- Side: Serve with steamed asparagus, a crisp green salad, or crusty bread for a complete meal.
Tips for Perfect Scallops
- Use dry scallops: "Dry-packed" scallops are not treated with preservatives and sear better than "wet-packed" ones.
- Don’t move them while searing: Let the scallops develop a golden crust before flipping.
- Room temperature scallops: Let them sit at room temp for 10–15 minutes before cooking for even searing.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently on the stovetop with a splash of broth or butter. Avoid microwaving scallops—they become rubbery.
Variations & Add-Ons
- Add cherry tomatoes or spinach to the sauce for a pop of color and freshness.
- Use shrimp instead of scallops if preferred.
- Make it creamy by stirring in ¼ cup of heavy cream or a dollop of mascarpone.
Why You’ll Love This Recipe
- Quick and easy (under 30 minutes)
- Light yet rich in flavor
- Elegant presentation with minimal effort
- Balanced with garlic, lemon, herbs, and umami from scallops
Ready to impress your dinner guests—or yourself? This Sea Scallops with Angel Hair Pasta is a showstopper you’ll return to again and again.
Conclusion
Sea Scallops with Angel Hair Pasta is an elegant, flavorful dish that balances the sweet, tender texture of scallops with the delicate bite of angel hair pasta.
The key to success lies in properly searing the scallops for a golden crust and cooking the pasta al dente to maintain structure and mouthfeel.
Complementing the dish with a bright garlic lemon butter sauce and fresh herbs brings harmony to the flavors without overshadowing the seafood’s natural sweetness.
This dish is versatile enough to suit both special occasions and simple weeknight dinners, impressing guests or family with minimal effort. With the right ingredients and attention to technique, you can create a restaurant-quality meal at home that feels indulgent yet light.
Serve it with a crisp salad and a glass of white wine, and you have a winning combination sure to delight any seafood lover.
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Frequently Asked Questions
What are sea scallops, and how do I choose fresh ones?
Sea scallops are tender, mildly sweet shellfish prized for their delicate flavor and texture. When buying, look for scallops that are dry (not soaked in chemicals), firm, and have a fresh, mild ocean scent. Avoid scallops that are slimy or have a strong fishy odor.
How do I cook sea scallops without overcooking them?
Scallops cook quickly—usually 2 to 3 minutes per side over medium-high heat. To avoid rubbery texture, pat them dry before cooking, use a hot pan with a little oil or butter, and sear them until they develop a golden crust. Remove them from heat as soon as they’re opaque in the center.
Why use angel hair pasta with scallops?
Angel hair pasta is very thin and light, complementing the delicate nature of scallops without overpowering them. Its quick cooking time also pairs well with the fast searing of scallops, making the dish easy to prepare together.
What sauces or flavors work best with sea scallops and angel hair pasta?
Light, fresh flavors enhance scallops best. Common choices include lemon butter sauce, garlic and white wine reduction, or a simple olive oil and herb dressing. Avoid heavy cream sauces that can mask the scallops’ natural sweetness.
