Elegant Pan Seared Scallops with Angel Hair Pasta

If you ask me, pan seared scallops with angel hair pasta is one of those dishes that feels fancy but comes together so easily.

This seafood pasta combination brings together sweet, tender scallops with light, perfectly cooked angel hair pasta. The scallops get a nice golden crust from a quick sear in a hot pan, while the pasta soaks up the simple garlic butter sauce.

I love how the whole dish comes together in under 30 minutes, making it perfect for both weeknight dinners and special occasions. The sauce is light enough to let the scallops shine but flavorful enough to coat every strand of pasta.

It’s a restaurant-quality meal that’s surprisingly simple to make at home, and it always leaves everyone at the table feeling satisfied.

What Kind of Scallops Should I Use?

For pan-seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with sodium tripolyphosphate. Dry scallops will give you that beautiful golden-brown crust when seared, while wet scallops tend to release too much moisture and steam instead of sear. Size-wise, look for large sea scallops (often labeled as U10 or U12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops, since the larger ones are better suited for searing. Before cooking, make sure to pat your scallops completely dry with paper towels and remove the small side muscle if it’s still attached – this will help you achieve that perfect restaurant-style sear.

Options for Substitutions

While some ingredients in this recipe are essential, there are several swap options you can try:

• Sea scallops: For the best results, stick with sea scallops – they’re the star of the show. If you absolutely can’t find them, large shrimp can work, but cooking time will need to be reduced to 2-3 minutes per side.
• Angel hair pasta: Any long pasta will work here – try thin spaghetti, linguine, or even regular spaghetti. Just remember to adjust cooking times according to package directions.
• Heavy cream: You can use half-and-half for a lighter version, or mix whole milk with a bit of melted butter (for each 1/2 cup cream, use 1/3 cup milk plus 3 tablespoons butter).
• Fresh herbs: If fresh herbs aren’t available, use dried ones – but reduce the amount to 1 teaspoon dried basil and 1 teaspoon dried parsley since dried herbs are more concentrated.
• Parmesan cheese: Pecorino Romano or Grana Padano make good alternatives. For a dairy-free version, try nutritional yeast, though the flavor will be different.
• Butter: You can use olive oil instead, but butter really helps create that nice golden crust on the scallops. If using olive oil, add a small pat of butter at the end for flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not patting them completely dry before searing – excess moisture prevents that golden-brown crust from forming and leads to steamed, rubbery scallops instead. Another common error is overcrowding the pan, which causes the scallops to steam rather than sear – work in batches if needed, giving each scallop about an inch of space. The timing is crucial too – scallops only need about 2-3 minutes per side, and overcooking them will turn them tough and chewy like rubber bands. For perfect angel hair pasta, remember to cook it just until al dente (about 4-5 minutes) since it will continue cooking slightly when tossed with the hot cream sauce. Finally, resist the urge to move the scallops around in the pan while they’re searing – letting them sit undisturbed creates that beautiful golden crust that adds both flavor and texture to the dish.

What to Serve With Scallop Pasta?

This elegant pasta dish pairs beautifully with simple sides that won’t overshadow the delicate scallops and creamy sauce. A light green salad with a lemon vinaigrette makes the perfect starter, while some roasted asparagus or sautéed broccolini adds a nice pop of green to the plate. For bread lovers, a crusty baguette or garlic bread is perfect for soaking up the remaining sauce – trust me, you won’t want to leave any behind! If you’re serving wine, a crisp Pinot Grigio or Sauvignon Blanc would be lovely with the creamy pasta and seafood combination.

Storage Instructions

Keep Fresh: If you have leftover scallop pasta, place it in an airtight container and keep it in the fridge for up to 2 days. The sooner you eat it, the better though, as seafood is best enjoyed fresh. Try to store the scallops and pasta together since they’re already coated in the same sauce.

Make Ahead: While this dish is best made fresh, you can prep some components ahead of time. Clean and dry your scallops, chop the herbs, and measure out other ingredients. Store prepped items separately in the fridge until you’re ready to cook, but wait to cook the scallops and pasta until just before serving.

Warm Up: To enjoy your leftovers, gently warm the pasta and scallops in a pan over low heat with a splash of cream or butter. Keep a close eye on it and heat just until warm – about 2-3 minutes – as scallops can become tough if reheated too long. Give everything a gentle toss to redistribute the sauce.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 110-120 g
• Carbohydrates: 180-190 g

Ingredients

• 1 package (16 ounces) angel hair pasta
• 1/4 cup butter
• 2 cloves garlic, finely chopped
• 2 pounds sea scallops, cleaned and dried
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons lemon juice, fresh
• Salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream
• Grated parmesan cheese, to taste (about 1 tablespoon)

Step 1: Cook the Pasta

Start by bringing a large pot of lightly salted water to a boil.

Add the angel hair pasta and cook uncovered for 4 to 5 minutes or until al dente.

Once cooked, drain the pasta and set it aside.

Step 2: Sauté Garlic

While the pasta is cooking, melt some butter in a large skillet over medium heat.

Add the garlic and stir, cooking just until it becomes fragrant and softened, about 1 minute.

Be careful not to burn the garlic.

Step 3: Prepare and Cook Scallops

If any scallops are thicker than 3/4 inch, slice them in half so they cook evenly.

Add the scallops, along with basil and parsley, into the skillet.

Cook and gently stir the ingredients just until the scallops feel slightly firm to the touch, about 2 to 3 minutes.

Avoid overcooking as it can make the scallops tough and chewy.

Step 4: Finish the Sauce

Reduce the heat to low and stir in lemon juice.

Season with salt and pepper to taste.

For a thicker sauce, you can pour in some cream and slowly cook just until the sauce begins to simmer, stirring occasionally.

Step 5: Combine and Serve

Ladle the scallops and sauce over the hot, drained pasta.

For a delicious finishing touch, sprinkle some Parmesan cheese over the top.

Serve immediately and enjoy your flavorful scallop pasta dish!