Ingredients:

  • 1 pound (450g) large sea scallops, patted dry
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) angel hair pasta (capellini)
  • 4 tablespoons (56g) unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) chopped fresh parsley, plus extra for garnish
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for serving
  • Red pepper flakes (optional), to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. While the pasta is cooking, melt butter in the same pot (cleaned) over medium heat. Add garlic and cook until fragrant (about 30 seconds). Be careful not to burn it!
  3. Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce slightly, about 2-3 minutes. Stir in parsley and Parmesan cheese.
  4. Add the drained pasta to the sauce. Toss well to coat, adding reserved pasta water a little at a time if needed to create a creamy sauce. Season with salt and pepper to taste.
  5. While the pasta is simmering, heat olive oil and butter in a large skillet over medium-high heat.
  6. Pat scallops dry and season with salt and pepper. Place scallops in the hot skillet, making sure not to overcrowd the pan (work in batches if necessary). Sear for 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Divide the pasta between two plates. Top with seared scallops. Garnish with extra parsley and Parmesan cheese. Serve immediately with a squeeze of lemon, if desired.