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Pan-Seared Sea Scallops with Angel Hair Pasta

Elegant and easy pan-seared sea scallops served over delicate angel hair pasta tossed in a rich garlic butter and white wine sauce. Perfect for date nights or quick weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Scallops
  • 1 lb sea scallops side muscle removed and patted dry
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly cracked
Pasta & Sauce
  • 8 oz angel hair pasta capellini
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.25 cup dry white wine optional, or chicken broth
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup parsley freshly chopped
  • 0.25 cup parmesan cheese grated, for garnish

Equipment

  • Large Skillet (Stainless Steel or Cast Iron)
  • Large Pot
  • Tongs
  • Colander

Method
 

  1. Pat scallops extremely dry with paper towels. Season both sides generously with salt and black pepper.
  2. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions (usually 3-4 minutes) until al dente. Reserve 1/2 cup pasta water, then drain.
  3. While water boils, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until hot.
  4. Add scallops in a single layer, ensuring they don't touch. Sear undisturbed for 2 minutes until a golden crust forms.
  5. Flip scallops and cook for another 1-1.5 minutes until opaque. Remove from pan and set aside on a plate.
  6. Reduce heat to medium. Add remaining 3 tbsp butter to the same skillet. Once melted, add garlic and red pepper flakes, sautéing for 30 seconds.
  7. Pour in white wine (or broth) and lemon juice. Scrape up brown bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
  8. Add the drained pasta and half the parsley to the skillet. Toss to coat in the sauce, adding a splash of reserved pasta water if needed to loosen.
  9. Divide pasta among plates, top with seared scallops, and garnish with remaining parsley and parmesan cheese.

Notes

Ensure scallops are dry before searing to get a good crust. Wet scallops will steam instead of sear.