Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe

If you’re looking for an irresistible weeknight dinner that feels both elegant and effortlessly quick, the Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe is going to sweep you off your feet. Picture tender, juicy sea scallops seared to perfection, lounging on a bed of delicate angel hair pasta tossed in a buttery garlic sauce with fresh herbs and a bright zing of lemon. It’s a perfect harmony of flavors and textures that feels fancy but comes together in about 20 minutes. Whether you’re treating yourself or impressing friends, this dish will soon become a beloved staple in your kitchen.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but every single one plays a crucial role in building the flavor profile and texture of this dish. From the luxurious butter and garlic that create a fragrant sauce to the fresh herbs and lemon juice that brighten everything up, each item brings its own magic to the table.

• Angel hair pasta (16 ounces): Delicate and thin, it cooks quickly and perfectly cradles the sauce without overpowering the scallops.
• Butter (6 tablespoons): Adds richness and helps sauté the garlic and scallops to golden perfection.
• Garlic (3 cloves, minced): Infuses the dish with a warm, aromatic depth that complements the seafood beautifully.
• Sea scallops (2 pounds): The star of the dish; rinsed and dried for optimal searing and tender sweetness.
• Fresh basil (2 tablespoons, chopped): Brings a subtle peppery fragrance that lifts the flavors.
• Fresh parsley (2 tablespoons, chopped): Adds a fresh, herbaceous brightness and a splash of green color.
• Fresh lemon juice (2 tablespoons): Offers a zesty punch that cuts through the butter and cream for perfect balance.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing all other ingredients.
• Heavy cream (1/2 cup, optional): Creates a silky sauce that gently wraps the pasta and scallops, though you can skip it for a lighter dish.
• Grated Parmesan cheese (1/4 cup, optional): A nutty topping that adds a savory finish if you desire an extra layer of flavor.

How to Make Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe

Step 1: Cook the Angel Hair Pasta

Start by bringing a large pot of salted water to a rolling boil. Add the angel hair pasta and cook until just al dente, about 4 minutes—these delicate noodles cook incredibly fast so keep a close eye. Once done, drain immediately and set aside. This quick step ensures the pasta stays tender with a slight bite that perfectly complements the scallops.

Step 2: Sauté Garlic in Butter

In a large skillet over medium heat, melt the butter slowly to avoid burning. Toss in the minced garlic and let it sauté for about a minute until fragrant but not browned. This step creates a fragrant buttery base that’s rich without overwhelming the freshness of the herbs and lemon to come.

Step 3: Cook the Sea Scallops with Herbs

Gently place the sea scallops into the hot skillet along with the chopped basil and parsley. Let them cook undisturbed for around 2 minutes on one side until a gorgeous golden crust forms, then flip and cook another 2-3 minutes until they’re firm and opaque. Their natural sweetness and tender texture are the centerpiece here, so avoid overcrowding the pan to ensure even cooking.

Step 4: Add Lemon Juice, Seasoning, and Cream

Lower the heat and pour in the fresh lemon juice to brighten the dish. Sprinkle in salt and freshly ground black pepper to taste—the seasoning brings out the scallops’ natural flavors. If you want a creamier texture, stir in the heavy cream carefully to thicken the sauce just slightly, allowing it to envelop each strand of pasta and scallop beautifully.

Step 5: Combine Pasta and Sauce

Now, toss the cooked angel hair pasta right into the skillet with the scallops and sauce. Gently mix everything together so the pasta is evenly coated with the buttery lemon garlic sauce, and the scallops are nestled throughout. This final step marries the components and prepares the dish to be served piping hot.

How to Serve Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe

Garnishes

Finishing touches elevate this simple but luxurious dish. Sprinkle a handful of freshly grated Parmesan cheese over the top for a rich, savory layer. You can also add a few extra torn basil or parsley leaves to brighten the presentation and flavor. A delicate drizzle of olive oil or a sprinkle of red pepper flakes can also add a lovely nuance without overshadowing the scallops.

Side Dishes

This Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe pairs wonderfully with light and fresh sides. Consider a crisp mixed greens salad with a tangy vinaigrette to offset the buttery pasta. Roasted asparagus or steamed broccoli add a satisfying crunch and a pop of vibrant green that complements the lemony notes in the dish. A crusty baguette is also perfect for soaking up every last drop of the sauce.

Creative Ways to Present

Serve the pasta elegantly twirled onto individual plates with scallops elegantly arranged atop. You can also serve it family-style in a large shallow bowl, letting diners help themselves so the aroma fills the air. For a special occasion, serve with a lemon wedge on the side for guests to add an extra touch of zest. White wine glasses nearby make for a perfect pairing to enhance this delightful meal.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of the Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe, store them in an airtight container in the refrigerator for up to 2 days. The sauce and pasta may absorb flavors, so storing separately from the scallops can help maintain the best texture for both components.

Freezing

Freezing is not ideal for this dish because scallops can become rubbery and the delicate angel hair pasta may lose its fine texture. For best enjoyment, it’s recommended to make this recipe fresh or only freeze cooked pasta (without sauce) if necessary and prepare the scallops fresh when serving.

Reheating

To reheat, gently warm the pasta and scallops in a skillet over low heat, adding a splash of water or broth to revive the sauce’s creaminess without drying it out. Avoid microwave reheating which can toughen the scallops and overcook the pasta. Stir carefully and heat until just warmed through before serving.

FAQs

Can I use frozen sea scallops for this recipe?

Absolutely! Just make sure to thaw them fully in the refrigerator overnight and pat dry thoroughly—moisture will prevent a good sear. Fresh scallops are ideal, but quality frozen scallops work well too.

Is it necessary to add the heavy cream?

No, the heavy cream is optional. Adding it creates a richer, silkier sauce, but the dish is equally delicious without it, relying on butter, lemon, and herbs for flavor.

How do I know when scallops are cooked perfectly?

Scallops are done when they turn opaque all the way through and develop a golden crust. They should be firm but still tender inside. Overcooking makes them rubbery, so keep a close eye.

Can I substitute angel hair pasta with other types?

You can, but angel hair’s thin strands complement the delicate scallops best. Thicker pastas might overwhelm the dish, but linguine or thin spaghetti can work if needed.

What wine pairs well with this dish?

Choose a crisp white wine with bright acidity such as Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay to enhance the lemon garlic flavors and seafood notes.

Final Thoughts

This Sea Scallops with Lemon Garlic Angel Hair Pasta Recipe is one of those rare dishes that feels both special and approachable. The beauty lies in its simplicity—fresh ingredients, minimal fuss, and flavors that sparkle together perfectly. If you haven’t tried it yet, I truly encourage you to give it a whirl at your next dinner. You might just find a new favorite that’s as impressive as it is comforting.

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