Description
An elegant yet simple seafood pasta featuring buttery lemon-garlic sea scallops tossed with delicate angel hair pasta. This dish is fast, restaurant-worthy, and perfect for weeknights or special occasions. With fresh herbs, optional cream and Parmesan, and a bright splash of lemon, it transforms an ordinary dinner into a coastal-inspired experience in just 20 minutes.
Ingredients
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450 g (1 lb) angel hair pasta
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85 g (6 Tbsp) butter
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3 cloves garlic, minced
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900 g (2 lbs) sea scallops, rinsed and patted dry
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2 Tbsp chopped fresh basil
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2 Tbsp chopped fresh parsley
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2 Tbsp fresh lemon juice
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Salt and freshly ground black pepper, to taste
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120 ml (1/2 cup) heavy cream (optional)
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25 g (1/4 cup) grated Parmesan cheese (optional)
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Cook angel hair pasta for about 4 minutes until al dente. Drain and set aside.
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Sauté garlic: In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute.
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Cook scallops: Add scallops, basil, and parsley. Cook 4–5 minutes, turning once, until scallops are firm, opaque, and lightly golden.
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Season: Reduce heat. Stir in lemon juice, salt, and pepper.
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Make it creamy (optional): Stir in heavy cream for a richer sauce.
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Combine: Toss drained pasta in the skillet, coating noodles with the buttery sauce.
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Serve: Plate the pasta, top with Parmesan, extra herbs, and a wedge of lemon.
Notes
Dry scallops thoroughly before cooking for a golden sear.
Use a hot skillet to prevent steaming instead of searing.
Don’t overcrowd the pan—cook in batches if needed.
Add lemon juice at the end to maintain bright flavor.
Reheat leftovers gently with a splash of cream or broth; avoid microwaving scallops.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Wraps
- Method: Skillet
- Cuisine: American