Pan-Seared Scallops with Lemon-Garlic Angel Hair Pasta

Looking for a delicious scallops and pasta recipe? My lemon-garlic angel hair pasta with pan-seared scallops is quick, easy, and restaurant-worthy! Get the recipe now.

Lemon-Garlic Scallops &amp Pasta: An Easy Weeknight Treat!

May 30, 2025
By Laura Tide.

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Right then, let's dive into this scallops and pasta recipe , shall we? ever had one of those days where you just crave something fancy, but can't be bothered with a massive effort? yeah, me too.

Honestly, this recipe is perfect for that.

Scallops and Pasta: A Seaside Symphony on Your Plate

This ain't your nan's shepherd's pie, alright? think italian coast vibes. i reckon this dish, our scallops and pasta recipe , is the biz.

This is one of my best scallop recipe . it's light, it's lemony, it's just chef's kiss .

Where Does This Goodness Come From?

It is inspired by italian seaside dishes. imagine sun-drenched shores and the freshest seafood. we're talking la dolce vita on a plate.

It's surprisingly easy to whip up. it takes about 30 mins tops. you can easily feed two hungry souls with it.

Why You'll Love This Dish

Honestly? it feels posh without needing loads of effort. plus, scallops are packed with good stuff! think protein and a whole load of lovely omega-3s.

I would say it is also one of the scallop recipes healthy to try and also super easy. this easy scallop recipes will definitely be a favorite.

From My Kitchen To Yours

I remember the first time i made this. i nearly burnt the garlic (who hasn't?), but even with that slight mishap, it was still amazing.

Trust me, even if you're not a pro, you can nail this.

So, what makes this recipe special? well, it's not just another scallop pasta . it's the zingy lemon-garlic sauce that brings the whole thing together.

It brightens up everything. it is truly a seafood dish recipes at its finest.

Pan-Seared Scallops with Lemon-Garlic Angel Hair Pasta presentation

What You Need To Make This Delight

Right, let's get down to brass tacks. Here's what you need to raid your cupboards for. Next up is Scallop and Shrimp Pasta .

Alright, let's dive into the good stuff – the ingredients and gear you'll need to whip up this ridiculously tasty scallops and pasta recipe .

Honestly, it's easier than making toast, almost! we will explore scallop recipes pasta .

Ingredients & Equipment: Get Your Gear Ready!

Alright, before we even think about turning on the hob, let's make sure we have everything sorted. this scallop and shrimp pasta dish is all about fresh, simple flavours.

We want the best scallop recipe , so we need to make sure that our ingredients are premium.

Main Ingredients

Time to gather the troops! Here’s what you'll need for our incredible scallops and pasta recipe .

Scallops: 1 pound (450g) large sea scallops. Quality is key! Look for dry-packed scallops. They should smell fresh, not fishy. Avoid scallops that look dull or slimy. They should be plump.
Angel Hair Pasta: 8 ounces (225g) . This is linguine recipes territory. Its light and airy texture pairs perfectly with the delicate scallops.
Olive Oil: 1 tablespoon (15ml) . Use extra virgin for the best flavour.
Unsalted Butter: 5 tablespoons (70g) . Because everything tastes better with butter, right?
Garlic: 3 cloves , minced. Don't be shy!
Dry White Wine: 1/4 cup (60ml) . Pinot Grigio or Sauvignon Blanc are fab. If you are off the booze, chicken stock works.
Fresh Lemon Juice: 1/4 cup (60ml) . Freshly squeezed is a MUST.
Fresh Parsley: 1/4 cup (15g) , chopped. Adds a pop of colour and freshness.
Parmesan Cheese: 1/4 cup (30g) , grated. Because cheese makes everything better.
Red Pepper Flakes: A pinch, if you're feeling brave.

Seasoning Notes

Seasoning is where the magic happens! These combinations will make your Scallop Dishes sing.

Essential Spice Combinations: Salt, pepper, and garlic are your best mates here. Don't be afraid to season generously!
Flavor Enhancers and Aromatics: A splash of white wine deglazes the pan. This adds a depth of flavour you won't believe. Fresh lemon juice brightens everything up.
Quick Substitution Options: No parsley? Chives or basil work in a pinch. Parmesan can be subbed with Pecorino Romano.

Equipment Needed

Let's be honest, you probably have most of this already.

Large Skillet: For searing those glorious scallops.
Large Pot: For cooking the pasta.
Tongs: Essential for flipping scallops without stabbing them.
Colander: For draining the pasta.
Citrus Juicer: Optional, but makes juicing lemons a breeze.

See? nothing too scary. now, are you ready to turn this into some amazing scallop pasta ? i know i am.

Let’s get cooking and create one of the easy scallop recipes ! and remember, it's all about having fun. let’s dive into these seafood entrees

Alright, let's dive into the nitty-gritty of how to nail this scallops and pasta recipe . it's easier than you think, promise! we are going to be looking at how to properly pan sear these scallop dishes .

Prep Like a Pro: Your Mise en Place Matters

Honestly, folks, getting your ducks in a row before you even turn on the hob is crucial. this is the essential mise en place.

You want to pat those scallops dry with kitchen paper. get all the moisture off. mince your garlic, chop your parsley and juice that lemon before you start.

It sounds like a right faff, but trust me, it saves so much stress.

Safety first, obviously! Make sure your hob is clean. Have a fire blanket handy (just in case!). Remember, oil and water do not mix.

Searing Perfection: Step-by-Step

Okay, here's the part where we turn delicious ingredients into culinary magic! It is worth searching for the best scallop recipe .

Cook the pasta as per the packet instructions. Drain but keep ½ cup of the water.
Melt 4 tablespoons of butter in the same pan. Add the garlic, cook for around 30 seconds .
Pour in ¼ cup of white wine and ¼ cup lemon juice. Simmer and scrape all the tasty bits! Stir in parsley and parmesan.
Add drained pasta to sauce. Toss to coat. Add pasta water to create a creamy sauce. Season with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear those scallops, making sure they aren't crowded. 2- 3 minutes per side. Aim for golden brown. The internal temp should be 145° F ( 63° C) .
Serve that scallop pasta immediately. Garnish with extra parsley and parmesan.

Pro Tips and Tricks

Here's a few bits of magic to make your life easier, just like an angeloni!

High Heat is King : You need a screaming hot pan to get that nice crust.
Don't Overcrowd : Sear in batches if you need to. Overcrowding makes them steam.
Taste, Taste, Taste : Check the sauce seasoning as you go. Seasoning is key!

A common mistake is overcooking the bay scallop recipes . they turn rubbery. you can prep the sauce ahead of time.

Keep it in the fridge for up to 24 hours. honestly, this scallop and shrimp pasta will wow everyone. even picky eaters! you can also search online for more scallop recipes healthy .

Alright, let's chat about some extra tips for that amazing scallops and pasta recipe . i'm thinking this is the bit where we elevate it from "tasty" to "oh my gosh, i need to make this again!".

Recipe Notes

Time to deep-dive into perfecting your scallop pasta , folks! Honestly, these are the bits that make all the difference.

Serving Suggestions

Think about how you want to present your seafood dish recipes . plating can be a game-changer! a swirl of pasta, scallops artfully arranged on top, and a sprinkle of fresh parsley? chef's kiss! for sides, a simple green salad is perf.

Or, steam some asparagus. a crisp white wine like sauvignon blanc? heaven. want to impress? a small dish of chili oil lets folks customize the heat.

Storage Tips

Got leftovers? no worries! pop that scallop and shrimp pasta in an airtight container and into the fridge. it will be fine for up to two days.

Reheating is simple; gently warm it in a pan over low heat, adding a splash of water or broth if needed.

I don't recommend freezing this, as the scallops can get a bit rubbery. nobody wants that!

Variations

Want to mix things up? swap out the scallops for shrimp! boom, scallop and shrimp pasta just became shrimp scampi.

Need a gluten-free option? easy peasy, use gluten-free pasta. for a different flavor, try a creamy pesto sauce instead of the lemon-garlic butter.

It adds a lovely richness to the linguine recipes . this best scallop recipe can be customized!

Nutrition Basics

Okay, let's keep it real. this scallop recipes healthy dish is yummy and has some good stuff! scallops are packed with protein and omega-3s.

The lemon adds vitamin c. it's a balanced meal, but keep in mind the butter and cheese add calories. you know, a little bit of what you fancy does you good!

So there you have it. now you are ready to make this easy scallop recipes dish. remember: cooking should be fun.

Don't be afraid to experiment and make it your own. with these notes, you're on your way to creating a scallops and pasta recipe masterpiece! happy cooking! this might just be the best scallop recipe you've ever tried!

Stunning Scallop Pasta: The Secret to Perfect Scallops!

Frequently Asked Questions

How do I stop my scallops from being rubbery in this scallops and pasta recipe?

Ah, the dreaded rubbery scallop! The key is not to overcook them. Pat your scallops completely dry before searing and cook them for only 2-3 minutes per side until they're opaque and slightly firm. Think of them like a perfectly cooked egg – you want them just set, not hard-boiled.

Can I use frozen scallops for this scallops and pasta recipe, and if so, how?

Absolutely! Frozen scallops work just fine, but proper thawing is crucial. Place them in the fridge overnight, or for a quicker thaw, put them in a sealed bag in a bowl of cold water. Make sure to pat them extra dry after thawing to get a good sear – we don't want them steaming instead of browning!

What's a good substitute for white wine in the lemon-garlic sauce?

No worries if you're teetotal or just out of vino! Chicken broth makes an excellent substitute for white wine in the lemon-garlic sauce. You can also use vegetable broth if you prefer. Just remember to taste and adjust the seasoning, as you might need a touch more lemon juice to achieve that same bright, zesty flavour. It won't be exactly the same, but it'll still be delicious!

Can I make this scallops and pasta recipe ahead of time?

Ideally, scallops and pasta are best served fresh, like fish and chips straight from the fryer! However, you can prep some components in advance. The lemon-garlic sauce can be made a day ahead and stored in the fridge. Also, you can cook the pasta ahead of time, rinse it in cold water to stop the cooking process, toss it with a little olive oil, and refrigerate it. When you're ready to eat, just sear the scallops and reheat the sauce and pasta before combining.

Is there a healthier way to make this scallops and pasta recipe?

You bet! You can reduce the amount of butter used or substitute some of it with olive oil. Whole wheat pasta is a great alternative to regular pasta for added fiber. You can also load up on veggies by adding some spinach or asparagus to the pasta during the last few minutes of cooking. And remember, portion control is key! Even healthy food can contribute to weight gain if you overdo it – everything in moderation, like a good cuppa.

My sauce is too thin, how do I thicken the lemon-garlic sauce?

If your lemon-garlic sauce is a bit on the watery side, there are a few simple fixes! First, let it simmer for a few extra minutes to reduce and concentrate the flavors. If it's still too thin, try adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to the simmering sauce, stirring constantly until it thickens. Alternatively, whisk in a tablespoon of cold butter at the very end – this will emufy the sauce and give it a richer, more velvety texture.