Sea Scallops with Angel Hair Pasta
A creamy, flavorful dish featuring seared sea scallops on a bed of angel hair pasta, drizzled with a garlic-infused sauce.
Ingredients
Main Ingredients
- 8 ounces angel hair pasta Cook according to package instructions.
- 1 pound sea scallops, patted dry Ensure they are dry for better searing.
- 2 tablespoons olive oil Used for searing the scallops.
- 4 cloves garlic, minced For flavoring the sauce.
- 1 cup heavy cream Base for the creamy sauce.
- 1 cup grated Parmesan cheese For added richness.
- Salt and black pepper to taste
- for garnish Fresh parsley To add color and freshness.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water.
Searing the Scallops
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the sea scallops to the skillet, making sure not to overcrowd. Sear for 2-3 minutes on each side, or until a golden crust forms. Remove the scallops from the skillet and set aside.
Preparing the Sauce
- In the same skillet, add the minced garlic. Sauté for about 30 seconds until fragrant, then pour in the heavy cream. Stir well and let it simmer for a minute. Gradually add the grated Parmesan cheese, stirring until it’s melted and combined.
Combining Everything
- Toss the cooked angel hair pasta in the sauce, adding reserved pasta water as needed to reach your desired consistency. Season with salt and pepper.
Serving
- Add the seared scallops on top of the pasta, garnish with fresh parsley, and serve immediately.
Notes
To make searing easier, ensure scallops are dry. Allow the sauce to simmer for better flavor integration. Freshly grated Parmesan yields superior taste. For a little kick, consider adding red pepper flakes.