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 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.
Clean the scallops: Rinse them briefly under cold water and pat dry thoroughly with paper towels. Remove the tough side muscle if still attached.
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.
Heat 2 tablespoons of olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
Add scallops in a single layer (don’t overcrowd). Sear undisturbed for 2–3 minutes on the first side until a golden crust forms.
Flip and cook another 1–2 minutes until just opaque and slightly firm. Remove from pan and tent with foil to keep warm.
While the scallops cook, bring a pot of salted water to a boil.
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.
In the same skillet used for scallops, lower the heat to medium.
Add 2 tablespoons of olive oil and the minced garlic. Sauté for 30–60 seconds until fragrant but not browned.
Add the crushed red pepper flakes (if using), followed by the white wine. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the chicken broth (or seafood stock) and lemon juice. Simmer another 2 minutes.
Whisk in the butter and allow it to melt into the sauce. Taste and adjust with salt or lemon juice if needed.
Add the cooked pasta into the skillet with the sauce. Toss gently to coat all strands.
If needed, add a bit of reserved pasta water to loosen the sauce.
Divide the pasta among serving plates or bowls.
Top with 4–5 seared scallops per plate.
Garnish with chopped parsley and freshly grated Parmesan cheese, if desired.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
