Ingredients:

  • 8 large sea scallops, patted dry (approximately 200g/7oz)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • ¼ cup dry white wine, such as Pinot Grigio (60ml)
  • ¼ cup chicken broth (60ml)
  • Juice of ½ lemon
  • 8 ounces angel hair pasta (225g)
  • ¼ cup chopped fresh parsley, plus extra for garnish
  • 1 tablespoon grated Parmesan cheese (optional)
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Cook angel hair pasta according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
  2. Season scallops generously with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer (don’t overcrowd the pan!). Sear for 2-3 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
  3. Reduce heat to medium. Add remaining butter to the skillet. Add minced garlic and cook until fragrant, about 30 seconds. Pour in white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, reducing the sauce slightly. Stir in lemon juice.
  4. Add cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Add parsley and Parmesan cheese (if using). Toss to combine.
  5. Divide pasta between two plates. Top with seared scallops. Garnish with extra parsley and a sprinkle of red pepper flakes (if using). Serve immediately.