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Close-up of angel hair pasta coated in a glossy lemon garlic butter sauce with visible minced garlic and golden-brown seared scallops. (Lemon Garlic Scallop Pasta)

Lemon Garlic Scallop Pasta with Pan-Seared Sea Scallops

This Lemon Garlic Scallop Pasta features succulent sea scallops with a golden-brown crust over delicate angel hair. Coated in a glossy lemon garlic butter sauce, it's a 20-minute gourmet meal perfect for Pinterest-worthy dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (454g) Sea Scallops Dry-packed, muscle removed
  • 8 oz (227g) Angel Hair Pasta Or Capellini
  • 4 tbsp (56g) Unsalted Butter Divided
  • 1 tbsp (15ml) Avocado Oil For high-heat searing
  • 4 cloves Garlic Minced
  • 1 large Lemon Juiced and zested
  • 2 tbsp (5g) Fresh Parsley Finely chopped
  • 0.5 tsp Red Pepper Flakes
  • To Taste Salt and Cracked Black Pepper Coarse grind preferred

Equipment

  • 1 Cast Iron Skillet Best for achieving a dark golden crust.
  • 1 Large Pasta Pot

Method
 

Preparation and Pasta
  1. Bring a large pot of salted water to a boil. Cook angel hair pasta for 2-3 minutes until just al dente. Reserve 1/2 cup (120ml) of pasta water, then drain.
  2. Pat the scallops extremely dry with paper towels. Season with salt and cracked black pepper just before cooking.
Searing and Sauce
  1. Heat oil in a skillet over medium-high. Add scallops and sear for 2 minutes without moving them until a dark golden-brown crust forms. Flip and sear for 1 more minute. Remove to a plate.
  2. Lower heat to medium. Melt butter and add minced garlic and red pepper flakes. Sauté for 1 minute. Stir in lemon juice, zest, and a splash of reserved pasta water.
  3. Add pasta to the skillet. Toss until coated in the glossy sauce. Fold in fresh parsley. Arrange 5 scallops on top per serving and garnish with a lemon wedge.

Notes

Always use 'dry' scallops for the best sear.
Don't overcook the angel hair; it should have a slight bite.