Angel Hair Pasta with Scallops and Tomatoes

Name: Angel Hair Pasta with Scallops and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb bay scallops; 2 tsp olive oil; 1 tsp butter; 3 cloves garlic; 1/2 cup white wine; 14 oz can diced petite tomatoes; salt and fresh pepper; 1 tsp fresh lemon juice; 1/4 cup chopped parsley; 7 oz angel hair pasta; *Use brown rice pasta or quinoa pasta for gluten free

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
345 kcal
Course
Others
Cuisine
Italian, Canadian, gluten-free

Angel Hair Pasta with Scallops and Tomatoes

Iris Warren

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Sauteed bay scallops with tomatoes and a touch of white wine and lemon juice served over angel hair pasta.

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Ingredients

Servings

1 lb bay scallops (dried well)
2 tsp olive oil (divided)
1 tsp butter
3 cloves garlic (sliced)
1/2 cup white wine
14 oz can diced petite tomatoes (drained)
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta (I used half whole wheat*)
*Use brown rice pasta or quinoa pasta for gluten free.

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Instructions

Put a large pot of salted water to boil.
Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

Nutrition Information

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Serving 11/4 cup Calories 345kcal (17%) Carbohydrates 43g (14%) Protein 27g (54%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 40mg (13%) Sodium 318mg (13%) Fiber 6g (24%) Sugar 2.5g (5%)