The Art of Perfect Pan-Seared Scallops with Elegant Angel Hair Pasta

Perfect Scallop Searing Mastery

Master the technique of achieving golden caramelized crust while maintaining tender, sweet interior.

Pasta Cooking Excellence

Learn the skill of cooking angel hair pasta to perfect al dente texture for optimal sauce absorption.

Garlic Wine Sauce Creation

Perfect the method of creating silky, flavorful sauce that complements delicate seafood perfectly.

Timing Coordination Technique

Master the art of coordinating multiple components for perfect temperature and texture harmony.

Elegant Plating Strategy

Learn optimal presentation techniques for restaurant-quality visual appeal and flavor distribution.

Gourmet Seafood Pasta Mastery Secrets for Restaurant-Quality Scallop Perfection

Scallop Preparation: Ensure scallops are completely dry for best searing and golden crust development.

Heat Control: Use medium-high heat for searing but don't let oil smoke excessively.

Pasta Timing: Cook pasta while scallops rest to ensure everything finishes simultaneously.

Sauce Balance: Reserve pasta water to adjust sauce consistency and help it cling properly.

Fresh Herb Timing: Add delicate herbs at end to preserve their bright color and flavor.

Quality Matters: Use day-boat scallops when possible for best flavor and texture results.

Pan-Seared Sea Scallops with Angel Hair Pasta in Garlic White Wine Sauce

Name: Pan-Seared Sea Scallops with Angel Hair Pasta in Garlic White Wine Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: For the Perfect Sea Scallops:; 1.5 lbs large sea scallops (20-24 count); 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 teaspoon paprika; For the Angel Hair Pasta:; 1 lb angel hair pasta; 2 tablespoons kosher salt for pasta water; 2 tablespoons olive oil; For the Searing Base:; 3 tablespoons olive oil; 2 tablespoons butter; For the Garlic White Wine Sauce:; 6 garlic cloves, thinly sliced; 1/2 cup dry white wine; 1/2 cup chicken broth; 4 tablespoons cold butter; 1/4 cup heavy cream; For the Flavor Enhancement:; 2 shallots, finely minced; 1/4 cup fresh lemon juice; 2 tablespoons lemon zest; 1/4 teaspoon red pepper flakes; For the Fresh Herbs:; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; 2 tablespoons fresh basil, chiffonade; 1 tablespoon fresh thyme leaves; For the Finishing Touches:; 1/2 cup Parmigiano-Reggiano, grated

The ultimate seafood pasta featuring perfectly seared sea scallops with golden caramelized crusts paired with delicate angel hair pasta in a luxurious garlic white wine sauce. This restaurant-quality dish combines the sweet, tender texture of premium sea scallops with silky pasta strands bathed in a buttery, aromatic sauce infused with fresh herbs, creating an unforgettable fine dining experience that elevates any dinner to extraordinary heights perfect for special occasions, romantic evenings, or elegant entertaining.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Sea Scallops:

1.5 lbs large sea scallops (20-24 count)

2 teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon paprika

For the Angel Hair Pasta:

1 lb angel hair pasta

2 tablespoons kosher salt for pasta water

2 tablespoons olive oil

For the Searing Base:

3 tablespoons olive oil

2 tablespoons butter

For the Garlic White Wine Sauce:

6 garlic cloves, thinly sliced

1/2 cup dry white wine

1/2 cup chicken broth

4 tablespoons cold butter

1/4 cup heavy cream

For the Flavor Enhancement:

2 shallots, finely minced

1/4 cup fresh lemon juice

2 tablespoons lemon zest

1/4 teaspoon red pepper flakes

For the Fresh Herbs:

1/4 cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

2 tablespoons fresh basil, chiffonade

1 tablespoon fresh thyme leaves

For the Finishing Touches:

1/2 cup Parmigiano-Reggiano, grated

2 tablespoons capers, drained

Coarse sea salt

Freshly cracked black pepper

For the Garnish Options:

Lemon wedges for serving

Cherry tomatoes, halved

Microgreens for plating

For Special Equipment:

Large skillet

Large pasta pot

Tongs

Fine mesh strainer

Instructions

Remove scallops from refrigerator and pat completely dry with paper towels.

Remove side muscles from scallops and season both sides with salt and pepper.

Let scallops sit at room temperature for 15 minutes before cooking.

Bring large pot of salted water to rolling boil for pasta.

Heat olive oil in large skillet over medium-high heat until shimmering.

Carefully place scallops in hot skillet, leaving space between each one.

Sear scallops 2-3 minutes per side until golden crust forms, don't move early.

Remove seared scallops to plate and tent with foil to keep warm.

Cook angel hair pasta according to package directions until al dente.

Reserve 1 cup pasta cooking water before draining pasta completely.

In same skillet, reduce heat to medium and add butter.

Add minced shallots and sliced garlic, sautéing until fragrant.

Deglaze pan with white wine, scraping up any browned scallop bits.

Add chicken broth and simmer until liquid reduces by half.

Stir in heavy cream and lemon juice, whisking to combine smoothly.

Add drained pasta to skillet with sauce, tossing gently to coat.

Add pasta water gradually if needed to achieve silky sauce consistency.

Stir in fresh herbs, capers, and red pepper flakes gently.

Return seared scallops to skillet briefly to warm through.

Remove from heat and add cold butter pieces, tossing to create glossy finish.

Taste and adjust seasoning with salt, pepper, and lemon as needed.

Serve immediately in warmed bowls with grated Parmigiano-Reggiano.

Garnish with fresh herbs, lemon wedges, and additional black pepper.

Pan-Seared Sea Scallops with Angel Hair Pasta in Garlic White Wine Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Pan-Seared Scallops with Elegant Angel Hair Pasta

Pan-Seared Sea Scallops with Angel Hair Pasta in Garlic White Wine Sauce

Ingredients

Instructions