There’s something refreshing about a dish that transports you straight to the seaside, and that’s precisely what my Lemony Scallops with Angel Hair Pasta does. Last week, as I stood by the stove, the bright smell of lemon and garlic wafted through my kitchen, instantly lifting my spirits. This meal is perfect for those nights when you crave something light yet satisfying, yet don’t want to spend hours in the kitchen.
In just 25 minutes, you can enjoy tender scallops seared to perfection, laid atop delicate angel hair pasta and complemented by the satisfying crunch of crisp radishes. It’s an elegant dinner that doesn’t skimp on flavor, yet remains simple enough for a weeknight culinary adventure. Whether you’re a busy professional or a home chef looking to impress without stress, this dish promises to deliver a burst of freshness and joy to your dinner table. Let’s dive in and whip up this delightful plate together!
Why Love Lemony Scallops with Angel Hair Pasta?
Simplicity at its best: With just 25 minutes, you can enjoy a gourmet meal that doesn’t compromise on flavor or technique.
Freshness shines through: The combination of juicy scallops and zesty lemon elevates your dining experience to a coastal paradise.
Quick prep: Minimal ingredients and straightforward steps make this ideal for busy weeknights.
Versatile substitutions: Easily swap protein and veggies to fit your personal taste—options are endless!
Crowd-pleaser: Impress your friends or family with this elegant dish that’s sure to be a hit at your dinner table.
Lemony Scallops with Angel Hair Pasta Ingredients
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For the Pasta
• Angel Hair Pasta – This delicate pasta provides a tender, airy base that complements the scallops wonderfully. -
For the Searing
• Olive Oil – Used for sautéing; adds richness and flavor—substitute with avocado oil if desired.
• Sea Scallops – The star of this dish; their delicate flavor elevates the recipe—can swap with shrimp or bay scallops. -
For the Vegetables
• Radishes – Bring a crunchy, peppery note; can replace with thinly sliced cucumbers for a milder taste.
• Garlic – Offers aromatic depth; fresh is preferred but dried can be used in a pinch.
• Green Onions – They provide a fresh and mild onion flavor; shallots work as an alternative. -
For Seasoning
• Crushed Red Pepper Flakes – Adds a kick; adjust to taste or omit for a milder dish.
• Kosher Salt – Enhances overall flavor; sea salt can be a substitute. -
For the Zesty Finish
• Lemon Zest – Imbues the dish with bright citrus notes; fresh zest is always best.
• Lemon Juice – Infuses acidity and brightness; opt for fresh juice rather than bottled when possible.
This vibrant dish of Lemony Scallops with Angel Hair Pasta is not only quick to prepare but also packed with flavor, making it perfect for those who appreciate homemade delights.
How to Make Lemony Scallops with Angel Hair Pasta
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Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions, usually about 2-4 minutes. Drain the pasta and return it to the pot.
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Heat the Skillet: While the pasta cooks, grab a large skillet and add 2 tablespoons of olive oil. Heat over medium-high until shimmering—this is where we’ll sear our scallops!
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Sear the Scallops: Carefully place the sea scallops in the skillet in a single layer. Sear them for about 2 minutes on each side, or until they turn opaque and develop a lovely golden crust. Remove them from the skillet and keep warm.
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Sauté the Vegetables: In the same skillet, add the remaining olive oil. Toss in the sliced radishes, minced garlic, and crushed red pepper flakes. Sauté for about 2-3 minutes until the radishes are tender but still crisp.
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Combine the Ingredients: Stir in the sliced green onions and kosher salt into the radish mixture, cooking for an additional minute to infuse the flavors.
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Mix with Pasta: Gently fold the sautéed radish mixture into the pasta, tossing everything together until combined.
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Finish the Dish: Finally, zest and juice a fresh lemon over the pasta, tossing one last time to bring all those amazing flavors together. Serve immediately, topping each plate with the perfectly seared scallops.
Optional: Garnish with freshly chopped parsley for an extra pop of color.
Exact quantities are listed in the recipe card below.
Lemony Scallops Variations
Feel free to get creative with this recipe, tailoring it to your family’s taste and dietary needs!
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Dairy-Free: Use olive oil or avocado oil instead of butter, making this dish completely dairy-free while keeping it rich and flavorful.
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Vegetable Boost: Add handfuls of baby spinach or arugula for a burst of color and nutrition, making each bite even more vibrant and satisfying.
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Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce for extra heat, transforming this dish into a spicy sensation.
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Herb Infusion: Replace green onions with fresh basil, cilantro, or dill for a fragrant twist that brightens the entire dish.
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Zesty Twist: Add a splash of white wine to the skillet after sautéing the radishes, creating a lovely sauce that envelops the pasta.
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Alternative Protein: Swap the scallops for shrimp, chicken, or even tofu for a unique yet equally delicious meal that caters to different preferences.
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Crispy Top: Sprinkle panko breadcrumbs mixed with olive oil over the pasta and broil briefly for a crunchy texture that balances the tender ingredients beautifully.
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Citrus Explosion: Experiment with other citrus fruits, like lime or orange, to give the dish a unique flavor profile while still keeping it light and refreshing.
Make Ahead Options
These Lemony Scallops with Angel Hair Pasta are perfect for meal prep, allowing you to savor gourmet flavors without the last-minute rush! You can prepare the angel hair pasta and the radish mixture up to 24 hours in advance. To do this, cook the pasta, drain it, and toss it with a touch of olive oil to prevent sticking before refrigerating. For the radish mixture, sauté it as directed, let it cool, and store it in an airtight container in the fridge. When you’re ready to serve, simply reheat the pasta and sauté the scallops, then combine everything with fresh lemon zest and juice for a dish that’s just as delicious as when it was freshly made!
What to Serve with Lemony Scallops with Angel Hair Pasta?
When planning your meal, think about how to elevate your dining experience with delightful pairings.
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Crisp Side Salad: A mix of fresh greens and a light vinaigrette adds a refreshing crunch that complements the scallops beautifully. The brightness of lemon in the salad ties everything together perfectly.
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Garlic Bread: Warm, buttery garlic bread provides a comforting side that balances the dish’s lightness. It’s perfect for savoring any leftover sauce from your plate!
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Steamed Asparagus: Tender, steamed asparagus adds a visual and taste contrast with its earthy flavor, while its texture pairs wonderfully with the tender scallops.
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Chilled White Wine: A glass of chilled Sauvignon Blanc enhances the dish’s zesty notes while providing a crisp, refreshing finish to each bite.
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Lemon Sorbet: To cleanse your palate, this light and refreshing dessert is an exquisite end to your meal. Its citrus notes will echo the flavors of your scallops for a delightful conclusion.
Each pairing offers unique textures and flavors that will make your dining experience unforgettable!
Expert Tips for Lemony Scallops with Angel Hair Pasta
- Pat Dry Scallops: Ensure scallops are thoroughly patted dry to achieve that perfect golden sear, avoiding excess moisture that can lead to steaming.
- Don’t Overcrowd: Sear scallops in batches if needed to prevent overcrowding the skillet, which can hinder browning and texture.
- Cooking Timing: Keep an eye on the cooking time for scallops—about 2 minutes per side should be perfect for a tender finish.
- Adjust for Taste: Feel free to adjust crushed red pepper flakes to your heat preference; if uncertain, start with a small pinch.
- Toss Gently: When mixing the radish mixture into the pasta, toss gently to avoid breaking the delicate scallops in your Lemony Scallops with Angel Hair Pasta.
- Zest with Care: Always use a microplane for lemon zest, ensuring you avoid the bitter white pith beneath the skin for a vibrant flavor.
Storage Tips for Lemony Scallops with Angel Hair Pasta
- Fridge: Store leftovers in an airtight container for up to 2 days. Make sure to cool the pasta and scallops before sealing to prevent condensation.
- Freezer: While not ideal due to the texture of the scallops, you can freeze the pasta without scallops for up to 1 month. Defrost in the fridge overnight before reheating.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of olive oil or a bit of water to retain moisture. Avoid microwaving to prevent toughening the scallops.
- Serving Fresh: For optimal flavor, this Lemony Scallops with Angel Hair Pasta is best enjoyed fresh. Consider preparing smaller batches to minimize leftovers and enhance taste.
Lemony Scallops with Angel Hair Pasta Recipe FAQs
How do I choose the best scallops?
Absolutely! When selecting scallops, look for ones that are translucent, plump, and slightly moist. Fresh scallops should have a sweet ocean smell and a firm texture. Avoid any that have dark spots or a milky appearance, as these indicate they are past their prime.
What is the best way to store leftovers?
Very! Leftover Lemony Scallops with Angel Hair Pasta can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to let it cool down before sealing to avoid condensation which can make the pasta soggy.
Can I freeze the pasta or scallops?
Of course! While it’s not ideal to freeze the scallops due to texture changes, you can freeze the cooked angel hair pasta without scallops for up to 1 month. To do so, let the pasta cool completely, then transfer it to a freezer-safe bag. When ready to enjoy, defrost it in the fridge overnight before reheating gently in a skillet.
What should I do if my scallops are rubbery?
No worries! If your scallops turn out rubbery, it’s often due to overcooking. To ensure they remain tender, aim for a cooking time of about 2 minutes per side. Additionally, make sure you start with dry scallops and avoid overcrowding the pan, which can also lead to steaming rather than searing.
Are there any dietary considerations with this recipe?
Definitely! This Lemony Scallops with Angel Hair Pasta is a light seafood dish that should be suitable for most diets, but do be cautious with shellfish allergies. If cooking for others, it’s wise to check for any seafood allergies. For a gluten-free variation, you can swap the angel hair pasta with a gluten-free pasta option.
How can I enhance the flavor profile?
The more the merrier! Consider adding fresh herbs like parsley or basil to your dish right before serving for an extra burst of flavor. You can also play with citrus by incorporating a bit of orange zest along with the lemon for a unique twist. If you’d like additional warmth, try varying the amount of crushed red pepper flakes to suit your taste.
Lemony Scallops with Angel Hair Pasta for Quick Gourmet Nights
Ingredients
Equipment
Method
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions, usually about 2-4 minutes. Drain the pasta and return it to the pot.
- Heat the Skillet: While the pasta cooks, grab a large skillet and add 2 tablespoons of olive oil. Heat over medium-high until shimmering.
- Sear the Scallops: Carefully place the sea scallops in the skillet in a single layer, searing for about 2 minutes on each side until opaque and golden. Remove and keep warm.
- Sauté the Vegetables: In the same skillet, add the remaining olive oil. Toss in the sliced radishes, minced garlic, and crushed red pepper flakes. Sauté for about 2-3 minutes.
- Combine the Ingredients: Stir in the sliced green onions and kosher salt into the radish mixture and cook for an additional minute.
- Mix with Pasta: Gently fold the sautéed radish mixture into the pasta, tossing everything together until combined.
- Finish the Dish: Zest and juice a fresh lemon over the pasta, tossing one last time. Serve immediately with the scallops on top.