Tasty Sea Scallops with Angel Hair Pasta

Wow your guests with this highly-rated scallop pasta dish.

Ingredients for Scallop Pasta

Here are the basic ingredients you'll need to make this top-rated scallop pasta dish:

· Pasta: Start with a package of angel hair pasta.
· Garlic and butter: Sauté minced garlic in butter until fragrant and tender.
· Scallops: You'll need two pounds of fresh (rinsed and dried) sea scallops.
· Herbs: Fresh basil and parsley add vibrant color and flavor.
· Lemon juice: A splash of fresh lemon juice brings a hint of brightness.
· Seasonings: This recipe uses simple salt and pepper to enhance the natural flavors.
· Cream: Heavy cream is optional, but it creates a richer, thicker sauce if you prefer.
· Parmesan: Grated Parmesan is optional but adds a savory finishing touch.

Can Frozen Scallops Be Used?

Absolutely! Just be sure to fully thaw the scallops before cooking. The best way to do this is by placing them in the refrigerator overnight.

How to Prepare Scallop Pasta

The full recipe is outlined below, but here's a quick preview of what to expect when making scallop pasta at home:

1. Cook the pasta.
2. Sauté the garlic in butter, then add the scallops and herbs, cooking until the scallops are firm.
3. Lower the heat, then add lemon juice and seasonings. Optionally, thicken the sauce with cream.
4. Top with Parmesan cheese, if desired.

What Pairs Well with Scallop Pasta?

While this scallop pasta is delicious on its own, you can serve it with a few sides if you prefer. Here are some great pairing options:

· Supreme Caesar Salad
· Garlic Lemon Roasted Broccoli
· Fresh French Bread

Dinogo Community Tips and Praise

"I love this recipe!" says a Dinogo community member. "It's so simple and quick, perfect for any night of the week... I skipped the cream and it was still amazing!"

"This was so easy to make, yet tasted just as good—if not better—than something you'd find at a fine dining restaurant," shares pattyguepgtx. "I paired it with a glass of Pinot Grigio and finished the meal with a lemon raspberry cupcake!"

"This recipe was easy to make and absolutely delicious," says Lydia Crossman Parchment. "It could easily be adapted for shrimp. I’ll definitely make this again."

Editorial contributions by Corey Williams

Ingredients List

• 1 (16 ounce) package angel hair pasta

• ¼ cup butter

• 2 cloves garlic, minced

• 2 pounds sea scallops, rinsed and patted dry

• 3 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons fresh lemon juice

• salt and freshly ground black pepper to taste

• ½ cup heavy cream (Optional)

• 1 tablespoon grated Parmesan cheese to taste (Optional)

Instructions

Bring a large pot of water, lightly salted, to a boil. Add the angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente. Drain the pasta.

While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook for about 1 minute, or until fragrant and softened.

If any scallops are thicker than 3/4 inch, slice them in half to ensure even cooking.

Add the scallops, basil, and parsley to the skillet. Cook and stir gently until the scallops are slightly firm to the touch, about 2 to 3 minutes. Be careful not to overcook, as scallops become tough and chewy if cooked too long.

Reduce the heat to low, stir in lemon juice, and season with salt and pepper. Add cream if you prefer a thicker sauce and cook until the sauce begins to simmer.

Spoon the scallops and sauce over the hot pasta, then sprinkle with Parmesan cheese.

Nutritional Information (per serving)