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Lemon Butter Scallops with Angel Hair Pasta

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Plump, golden-brown scallops are nestled on a bed of silky angel hair pasta and tossed in a glossy lemon butter sauce for an easy yet elegant dinner. This dish comes together in under 30 minutes and is perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 1 pound sea scallops, dry-packed (fresh or frozen, thawed)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces angel hair pasta (or capellini)
  • Salt (for pasta water)
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/2 cup dry white wine (optional, or substitute chicken broth)
  • 1/2 cup reserved pasta water
  • Pinch red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Freshly grated Parmesan cheese (optional, for serving)
  • Lemon wedges (for serving)

Instructions

  1. Pat scallops dry with paper towels and season both sides with salt and pepper. Let rest on a towel for 5 minutes if damp.
  2. Bring a medium pot of salted water to a boil. Add angel hair pasta and cook until just al dente, about 3-4 minutes. Reserve 1/2 cup pasta water, then drain pasta.
  3. Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer (in batches if needed) and sear for 2-3 minutes on one side until golden brown. Flip and cook 1 minute more until opaque. Remove scallops to a plate.
  4. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Add minced garlic and lemon zest, stirring until fragrant, about 30 seconds.
  5. Pour in lemon juice and white wine (or broth). Let bubble for 2-3 minutes, scraping up any browned bits.
  6. Add drained pasta to the skillet with the sauce. Toss gently to coat, adding reserved pasta water as needed until the sauce clings to the noodles.
  7. Stir in remaining 2 tablespoons butter and red pepper flakes, if using. Taste and adjust seasoning.
  8. Return scallops to the skillet, nestling them into the pasta. Warm through for 1 minute, then remove from heat.
  9. Garnish with chopped parsley and Parmesan, if desired. Serve with lemon wedges.

Notes

For best results, use dry-packed scallops and pat them dry before searing. Don’t overcrowd the pan to ensure a golden crust. Reserve extra pasta water to adjust sauce consistency. Gluten-free and dairy-free adaptations are easy—use GF pasta and vegan butter. Scallops cook quickly, so keep an eye on them to avoid overcooking.

Nutrition

Keywords: scallops, lemon butter, angel hair pasta, seafood pasta, easy dinner, elegant dinner, weeknight meal, special occasion, quick recipe

Find it online: https://lucydishes.com/lemon-butter-scallops-with-angel-hair-pasta-easy-elegant-dinner-recipe/