Angel Hair Pasta with Scallops and Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
345 kcal
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Course
Others
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Cuisine
Italian, Canadian, gluten-free
Angel Hair Pasta with Scallops and Tomatoes
Description
This recipe begins by drying bay scallops thoroughly and searing them in a hot skillet with butter and olive oil to achieve a light brown crust. Half the scallops are cooked first, then removed while the second batch cooks similarly. Meanwhile, angel hair pasta is cooked to al dente in salted boiling water. The skillet is deglazed with white wine, and garlic is sautéed briefly before adding drained canned diced tomatoes, salt, pepper, lemon juice, and some parsley for flavor. The cooked scallops are returned to the skillet to warm gently in the sauce off the heat.
The finished dish delivers tender pasta coated in a bright tomato and wine sauce with the sweet, slightly caramelized scallops providing rich bites throughout. Fresh parsley adds herbaceous notes while lemon juice adds a subtle acidity to balance the richness of the butter and seafood. The garlic lends mellow depth without overpowering the scallops.
This pasta pairs well with a simple green salad or steamed vegetables for a light and elegant dinner. Whole wheat or gluten-free pasta alternatives can be used without losing the dish’s delicacy.
Ingredients
- 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 diced tomatoes drained, petite, canned
- salt
- black pepper
- 1 tsp lemon juice fresh
- 1/4 cup parsley chopped
- 7 oz angel hair pasta (I used half whole wheat*)
- *Use brown rice pasta or quinoa pasta for gluten free.
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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