Lemony Scallops with Angel Hair Pasta is a light yet elegant dish that combines tender, seared scallops with delicate pasta in a bright and tangy lemon-garlic sauce. The sweet, buttery flavor of the scallops pairs beautifully with the fresh lemon and herbs, making this dish feel both indulgent and refreshing. Quick to prepare, this meal is perfect for a romantic dinner or a special occasion, yet simple enough to be a go-to weeknight favorite. Serve it with a side of fresh greens or a glass of white wine for a complete and satisfying experience.
Ingredients:
- 1 lb sea scallops, patted dry
- 8 oz angel hair pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges (for serving)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain and set aside.
- Sear the Scallops:
- Season the scallops with salt and black pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Remove from the skillet and set aside.
- Make the Lemon-Garlic Sauce:
- In the same skillet, add the remaining butter and garlic. Sauté for 1 minute until fragrant. Deglaze the pan with white wine and cook for 2-3 minutes to reduce slightly. Stir in the lemon juice, lemon zest, and season with salt and pepper.
- Combine and Serve:
- Add the cooked pasta to the skillet, tossing to coat in the lemon sauce. Return the scallops to the pan, gently mixing them into the pasta. Garnish with fresh parsley and serve with lemon wedges.
Lemony Scallops with Angel Hair Pasta is a delightful, zesty dish that combines the delicate flavors of scallops and lemon, creating a meal that’s as beautiful as it is delicious.
