Lemon Basil Scallop Angel Hair is an elegant and straightforward dish that combines tender scallops, delicate angel hair pasta, and a zesty lemon garlic sauce with fresh basil. It caters to those who appreciate Mediterranean-inspired cuisine’s light, fresh flavors. Whether a special dinner for guests or a personal indulgence, this dish promises to leave a lasting impression with its elegant blend of ingredients.
Using 41-60 count scallops, which are small but full of flavor, ensures that each bite offers a tender and slightly sweet taste of the sea. The scallops are patted dry and seasoned with salt and ground black pepper before being seared in a hot skillet with extra virgin olive oil. The goal is to achieve a beautiful golden-brown crust on each side while keeping the inside moist and tender. Searing them briefly ensures they don’t become overcooked or rubbery. Once seared, the scallops are set aside to rest while the sauce is prepared.
The lemon garlic sauce infuses a lively, tangy flavor that enhances the scallops’ inherent sweetness. It begins by sautéing minced garlic in melted butter. Freshly squeezed lemon juice and some reserved pasta water are then added to the pan, forming a light, slightly creamy sauce that adheres to the pasta without overpowering it. The lemon’s acidity balances the butter’s richness, while the garlic offers a savory depth. The pasta water helps emulsify the sauce, creating a silky texture that beautifully coats the angel hair noodles.
Once the sauce is ready, the cooked angel hair pasta is added to the skillet. This type of pasta is ideal for light sauces like this one, as its thin strands absorb flavors beautifully without feeling heavy. The pasta is tossed in the lemon garlic sauce, ensuring each strand is coated evenly. Freshly torn basil leaves are added, infusing the dish with a sweet, aromatic freshness that pairs wonderfully with the citrus and garlic. The Parmesan cheese is stirred next, adding a subtle creaminess and a savory, nutty note that enhances the overall flavor profile.
After the pasta is well-mixed, the seared scallops are gently placed back into the skillet. This final step allows the scallops to warm through and absorb a bit of the sauce’s flavor, tying all the components together. The dish is then served with a sprinkle of Parmesan cheese for garnish, reinforcing its lovely umami flavor.
Lemon Basil Scallop Angel Hair is a delightful blend of tender scallops, aromatic basil, light pasta, and a refreshing lemon garlic sauce. It’s an impressive yet straightforward dish that showcases the natural flavors of fresh ingredients. Perfect for any occasion, this dish is sure to become a favorite for seafood and pasta lovers alike.
Lemon Basil Scallop Angel Hair
4
servings15
minutes20
minutes35
minutesLemon Basil Scallop Angel Hair features tender seared scallops paired with delicate angel hair pasta, all tossed in a vibrant lemon garlic sauce and with fresh basil and Parmesan cheese. It’s a light, flavorful dish perfect for a special dinner or a refined weeknight meal.
Ingredients
1 pound scallops (41-60 count), patted dry
16 ounces angel hair pasta
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 cloves of garlic, minced
2 lemons, juiced
1 cup basil leaves, torn
1/2 cup Parmesan cheese, grated
to taste, salt and ground black pepper
Directions
- Cook the Angel Hair 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. Reserve 1/2 cup of pasta water, then drain and set the pasta aside. - Sear the Scallops:
Pat the scallops dry with paper towels and season with salt and ground black pepper. Heat the extra virgin olive oil over medium-high heat in a large skillet. Add the scallops in a single layer without crowding the pan. Sear for 1-2 minutes per side until they are cooked through. Remove them from the skillet and set aside. - Prepare the Sauce:
Reduce the heat to medium in the same skillet and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn. Stir in the lemon juice and reserved pasta water, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-5 minutes until it’s slightly reduced. - Combine:
Add the cooked angel hair pasta to the skillet with the sauce. Toss to coat the pasta evenly. Stir in the torn basil leaves and most of the Parmesan cheese, reserving some for garnish. Season with salt and ground black pepper to taste. Return the scallops to the skillet, stirring well to combine. - Serve:
Divide the pasta among serving plates. Garnish with a sprinkle of Parmesan cheese.