Savory Sea Scallops and Angel Hair Pasta with Garlic Butter
Savory Sea Scallops and Angel Hair Pasta is a light yet indulgent seafood dish featuring perfectly seared scallops tossed with delicate angel hair pasta in a flavorful garlic butter lemon sauce. The scallops develop a golden crust while remaining tender and juicy inside. Fresh garlic, herbs, and citrus create a vibrant sauce that enhances the sweetness of the seafood without overpowering it. Angel hair pasta absorbs the buttery sauce beautifully, creating a silky and satisfying texture in every bite. This recipe is quick enough for busy evenings but elegant enough for entertaining guests. The balance of savory butter, fresh herbs, and bright lemon makes the dish refreshing and rich at the same time. It is a timeless seafood pasta recipe perfect for special occasions or luxurious comfort meals.
Ingredients
For the Pasta
- 12 ounces angel hair pasta
- 1 pound sea scallops
- 3 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ cup white wine or chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Black pepper to taste
Instructions
- Cook angel hair pasta according to package instructions until al dente. Drain and set aside.
- Pat scallops dry thoroughly using paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear scallops for 2–3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add red pepper flakes and white wine, allowing the sauce to simmer slightly.
- Toss cooked angel hair pasta into the sauce.
- Return scallops to the skillet and gently combine.
- Garnish with parsley and serve immediately.
Notes
- Dry scallops thoroughly to achieve a perfect golden crust.
- Fresh sea scallops provide the best flavor and texture.
- Avoid overcrowding the skillet while searing scallops.
- Angel hair pasta cooks quickly, so monitor carefully.
- White wine adds depth, but broth works well too.
- Fresh lemon juice creates brighter flavor than bottled juice.
- Serve immediately for the best texture and taste.