Scallops with Angel Hair Pasta: 35 Min Miracle

Seriously, if you’re looking for a meal that feels fancy but is secretly super easy, you HAVE to try my Scallops with Angel Hair Pasta. Every time I make this, I feel like I’m at a little Italian bistro, but the truth is, it comes together so fast! It’s my go-to when I want something impressive without spending hours in the kitchen. I remember making this for my brother when he had a rough week, and just the smell of the garlic and wine simmering made the whole place feel cozy. You get that beautiful sear on the scallops, the delicate pasta, and a light, bright sauce – it’s just perfection on a plate.

Why You’ll Love This Scallops with Angel Hair Pasta

This dish is seriously a winner for so many reasons!

• It’s lightning fast: We’re talking dinner on the table in about 35 minutes total, maybe even less!
• Super elegant: Scallops and angel hair just scream “special occasion,” but it’s easy enough for a Tuesday night.
• Incredible flavor: That garlicky, lemony white wine sauce is light but packs a huge punch.
• Minimal fuss: Seriously, the ingredients are straightforward, and the steps are so simple.

Ingredients for Perfect Scallops with Angel Hair Pasta

Alright, so grabbing the right stuff is half the battle, right? For this Scallops with Angel Hair Pasta, you want good quality ingredients because it’s such a simple dish – they really shine through! I always try to get the freshest scallops I can find; they make all the difference. And don’t skimp on the garlic, it’s practically the star of the sauce!

• 1 pound large sea scallops, patted *really* dry – this is key for searing!
• 8 ounces angel hair pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced so fine it’s almost a paste
• 1/2 cup dry white wine – something you’d actually drink!
• 1/4 cup fresh lemon juice – trust me, fresh is so much better
• 2 tablespoons chopped fresh parsley, for that pop of green
• Salt and black pepper to taste – a good pinch does wonders

How to Prepare Scallops with Angel Hair Pasta

Okay, so getting this Scallops with Angel Hair Pasta on the table is super straightforward, I promise! It’s all about having your ducks in a row before you start cooking, and then it just flows. Don’t be intimidated by the scallops; they cook up in a flash!

Preparing the Angel Hair Pasta

First things first, get a big pot of water boiling for your angel hair. Make sure you salt that water generously – it’s like seasoning the pasta from the inside out! Cook the angel hair according to the package directions, usually just a few minutes. You want it perfectly al dente, not mushy. Drain it really well and set it aside; maybe give it a tiny toss with a little bit of olive oil to keep it from clumping up while you do the rest.

Searing the Scallops to Perfection

Now for the stars of the show: the scallops! Pat them *super* dry with paper towels – I can’t stress this enough. If they’re wet, they’ll steam instead of sear, and nobody wants that! Season them generously with salt and pepper right before they hit the pan. Get a large skillet nice and hot over medium-high heat, then add your olive oil and that lovely butter. Once the butter melts and the pan is shimmering, carefully lay the scallops down in a single layer. Don’t crowd the pan! Seriously, if you have to do it in two batches, do it. Sear them for about 1-2 minutes per side. You’re looking for a gorgeous golden-brown crust. They should feel firm to the touch, but still a little bouncy. Quickly whisk them out of the pan and onto a plate.

Creating the Garlic White Wine Sauce

In that same skillet you used for the scallops (don’t wipe it out, all those little browned bits are FLAVOR!), toss in your minced garlic. Give it a quick sauté for maybe 30 seconds until it smells amazing, but don’t let it burn! Then, pour in that dry white wine and the fresh lemon juice. Those browned bits? Scrape them up from the bottom of the skillet with your spoon; that’s where all the magic is! Let the sauce simmer and reduce just a little bit for a couple of minutes. It’ll start to thicken slightly.

Combining and Finishing the Dish

Now, gently return those beautifully seared scallops to the skillet. Toss them around in the sauce for a moment just to coat them. Then, add your drained angel hair pasta right into the skillet with the scallops and sauce. Give it all a gentle toss to combine everything. Stir in that fresh chopped parsley for a burst of color and freshness. Taste it and add a little more salt or pepper if you think it needs it. Serve it up right away! If you loved making this quick pasta dish, you might also enjoy our Garlic Parmesan Chicken Pasta recipe.

Tips for Success with Scallops with Angel Hair Pasta

Honestly, making this Scallops with Angel Hair Pasta is pretty foolproof, but a few little tricks really make it shine. My biggest tip? Don’t skip patting those scallops dry! Seriously, it’s the key to getting that gorgeous golden sear instead of sad, mushy scallops. Also, make sure your pan is nice and hot before they go in. You want to hear that gentle sizzle immediately. For the sauce, don’t boil the wine and lemon too long, or it can get a little sharp. Just a quick simmer is all it needs to meld those flavors together. And if your sauce seems a bit thin, just toss the pasta in and give it a good stir; the starch from the pasta will help thicken it beautifully.

Ingredient Notes and Substitutions

So, about these ingredients for our Scallops with Angel Hair Pasta – they’re pretty straightforward, but a few little notes can help make it even better! If you don’t have dry white wine, a splash of chicken broth with a tiny bit more lemon juice can work in a pinch, but honestly, the wine adds such a lovely depth. And while parsley is my go-to for freshness, a little dill or chives would be delicious too. Just fresh herbs in general give it that perfect finishing touch!

Serving Suggestions for Scallops with Angel Hair Pasta

This amazing Scallops with Angel Hair Pasta is lovely all on its own, but if you want to make it a real feast, I love pairing it with a light, fresh salad. A simple-grilled zucchini salad or a nice quinoa salad would be absolutely perfect! Just a little something green to balance out that rich pasta.

Storage and Reheating Instructions

Got leftovers of this amazing Scallops with Angel Hair Pasta? Lucky you! Store any extra in an airtight container in the fridge for up to 2 days. Reheat it gently in a skillet over low heat with a tiny splash of water or broth to help loosen things up. Avoid the microwave if you can; it can make the pasta a bit soggy and the scallops a little rubbery.

Frequently Asked Questions about Scallops with Angel Hair Pasta

Got questions about making this gorgeous Scallops with Angel Hair Pasta? I’ve got answers! It’s a pretty simple dish, but a few little things can make all the difference. Let’s dive in!

What is the best way to ensure scallops sear properly?

The absolute secret is making sure those scallops are *bone dry* before they hit the pan. Seriously, pat them with paper towels until they feel a bit grippy. Then, get your pan nice and hot with the oil and butter so they sizzle the second they land!

Can I use a different type of pasta?

Absolutely! While angel hair is my favorite because it’s so delicate and cooks in a flash, you could totally use linguine, spaghetti, or even fettuccine. Just be aware that thicker pastas will need a little longer to cook through.

How can I make the sauce richer?

If you’re craving something a little more decadent, you can definitely enrich the sauce! My favorite trick is to swirl in an extra tablespoon of butter right at the very end, off the heat. A tiny splash of heavy cream also works wonders for a luxurious finish.

Nutritional Information

Just a heads-up, the nutrition info for this amazing Scallops with Angel Hair Pasta is an estimate, since everyone’s ingredients and cooking styles can vary a bit! This generally comes in around 450 calories per serving, with about 30g of protein and 15g of fat. Super satisfying!

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