Sauteed Scallops With Angel Hair Pasta Recipes

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LEMONY SCALLOPS WITH ANGEL HAIR PASTA



Lemony Scallops with Angel Hair Pasta image

This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked multigrain angel hair pasta
3 tablespoons olive oil, divided
1 pound sea scallops, patted dry
2 cups sliced radishes (about 1 bunch)
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
6 green onions, thinly sliced
1/2 teaspoon kosher salt
1 tablespoon grated lemon zest
1/4 cup lemon juice

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

SCALLOPS WITH ANGEL HAIR



Scallops with Angel Hair image

Scallops taste extravagant, but they're actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. -Nancy and John Mueller, Menomonee Falls, WI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup minced fresh parsley
Shredded Parmesan cheese and thinly sliced green onions, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

Nutrition Facts : Calories 340 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

GARLIC SCALLOPS WITH ANGEL HAIR PASTA



Garlic Scallops With Angel Hair Pasta image

Make and share this Garlic Scallops With Angel Hair Pasta recipe from Food.com.

Provided by Katanashrp

Categories     Low Cholesterol

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

20 large scallops, muscle removed
8 ounces angel hair pasta
1/2 cup extra virgin olive oil
2 garlic cloves
1/4 cup white wine
1 tablespoon lemon juice
4 ounces baby arugula

Steps:

  • Wash the scallops and pat dry well with a paper towel.
  • Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking.
  • Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat.
  • Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
  • Gently reheat the garlic mixture, add the rocket and stir over medium heat for 1-2 minutes, or until wilted.
  • Toss through the pasta with the remaining oil, and scallops.

TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA



Tarragon Lime Bay Scallops Over Angel-Hair Pasta image

Categories     Citrus     Pasta     Shellfish     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 4 generous servings

Number Of Ingredients 5

3/4 lb dried angel-hair pasta (capelli d'angelo)
1 1/2 lb bay scallops or quartered sea scallops, tough muscle removed from side of each if necessary
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons fresh lime juice, or to taste
2 tablespoons finely chopped fresh tarragon, or to taste

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
  • While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
  • Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA



Blackened Scallops over Angel Hair Pasta image

A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!

Provided by Divinity Turley

Categories     Seafood     Shellfish     Scallops

Time 3h45m

Yield 6

Number Of Ingredients 15

1 tablespoon ground black pepper
1 teaspoon ground white pepper
¼ tablespoon salt
¾ teaspoon dry mustard
¾ teaspoon cayenne pepper
½ teaspoon garlic powder
⅛ teaspoon dried thyme leaves
1 pound scallops
2 tablespoons butter, or as needed
½ onion, chopped
1 cup mushrooms, sliced
1 (12 ounce) package angel hair pasta
olive oil
½ tomato, chopped
1 tablespoon lemon juice

Steps:

  • Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
  • Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
  • Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.4 g, Cholesterol 55.8 mg, Fat 8.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 2.8 g, Sodium 652.1 mg, Sugar 2.5 g

ANGEL HAIR PASTA WITH SEA SCALLOPS



Angel Hair Pasta With Sea Scallops image

Make and share this Angel Hair Pasta With Sea Scallops recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup soft breadcrumbs
8 ounces angel hair pasta, uncooked
1 tablespoon olive oil
1/2 cup chopped fresh parsley, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice
1 teaspoon olive oil, for scallops
16 ounces fresh sea scallops, cut into 1/2-inch pieces

Steps:

  • Preparation:.
  • Place breadcrumbs on a baking sheet. Bake at 375 degrees for 5 minutes or until golden brown; set aside.
  • Cook pasta according to package directions.
  • Cook with salted water.
  • Drain well. Place in a large bowl and set aside.
  • At the same time heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; sauté 1 minute.
  • Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly.
  • Cook 1 minute or until thickened, stirring constantly. Pour over pasta and toss well. Set aside and keep warm.
  • Heat remaining 1 teaspoon oil in skillet over medium heat, add scallops and sauté 4 minutes or until scallops are done. Add to pasta mixture, toss gently.
  • Spread the bread crumbs on top of the pasta and serve.

Nutrition Facts : Calories 405, Fat 6.6, SaturatedFat 0.9, Cholesterol 37.4, Sodium 578.8, Carbohydrate 56.7, Fiber 2.7, Sugar 3.2, Protein 27.7

CREAMY SCALLOPS WITH ANGEL HAIR PASTA



Creamy Scallops with Angel Hair Pasta image

Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

8 oz. uncooked angel hair pasta (capellini)
2 tablespoons olive oil
3/4 lb. fresh or frozen small scallops, thawed, drained
2 medium tomatoes, peeled, seeded and diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup whipping cream
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
4 oz. (1 cup) crumbled feta cheese

Steps:

  • Cook pasta as directed on package. Drain; place in large serving bowl.
  • Meanwhile, heat oil in large skillet over medium-high heat until hot. Add scallops, tomatoes and garlic; sprinkle with salt and pepper. Cook about 2 minutes or just until surface of scallops turns opaque, stirring occasionally.
  • Stir in cream and oregano. Bring just to a boil. Add to hot pasta in bowl; toss gently to mix. Sprinkle with cheese. If desired, garnish each serving with sprig of fresh oregano.

Nutrition Facts : Calories 600, Carbohydrate 53 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 1/2 Cups, Sodium 830 mg, Sugar 6 g

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Top Asked Questions

How to cook scallops and shrimp over Angel hair pasta?
How to Make Seared Scallops & Shrimp Over Angel Hair Pasta. Cook another 3 minutes. Drain the liquid and set aside When the water is rapidly boiling, add all but 1/2 tsp of the salt to the boiling water and add the pasta. Cook for 2 minutes. Drain the pasta, pour out all but 1/2 cup of the water from your pasta pan,...
How do you Cook Pasta with scallops and garlic?
Cook the pasta in salted water, drain and toss with 1 tbsp of oil to keep it from sticking. Meanwhile, heat 1 tbsp oil in frying pan, add the garlic and cook for a few seconds. Add wine, and lemon juice and remove from the heat. Season the scallops with salt and pepper and grill for about a minute on each side, or until just cooked.
How to cook scallops?
Add wine, lemon juice and chives to skillet. Cook over medium heat 2 minutes, stirring occasionally. Add garlic salt, garlic& pepper. Remove from heat. To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.
How do you cook veal scallops in spaghetti sauce?
Cook over medium heat 2 minutes, stirring occasionally. Add garlic salt, garlic& pepper. Remove from heat. To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley. Sauteed Veal Scallops in a Wild Mushroom Cr...

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