Angel Hair Pasta with Scallops and Tomatoes
Indulge in a delightful dish featuring tender bay scallops sautéed to perfection, accompanied by fresh tomatoes, a splash of white wine, and a hint of zesty lemon juice. This savory mixture is elegantly nestled atop a bed of delicate angel hair pasta, creating a harmonious and satisfying meal.
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Ingredients
- 1 lb bay scallops
- 1/2 cup white wine
- 14 oz can diced petite tomatoes
- salt and fresh pepper
- 1 tsp fresh lemon juice
- 1/4 cup chopped parsley
- 7 oz angel hair pasta
- *Use brown rice pasta or quinoa pasta for gluten free.
- 2 tsp olive oil
- 3 cloves garlic
- 1 tsp butter
Instructions
- 1
Begin by bringing a sizable pot of water seasoned with salt to a rolling boil.
- 2
In the meantime, place a large, heavy skillet over high heat. Once it's hot, pour in 1 teaspoon of oil and add the butter, allowing it to melt and bubble until it develops a golden color.
- 3
ENSURE THAT THE SKILLET AND OIL ARE EXTREMELY HOT - Carefully add HALF of the scallops to the skillet, allowing them to cook UNTOUCHED for about 30 SECONDS until they form a nice crust. Gently turn them over and sear the opposite side for another 20 to 30 SECONDS. Once cooked, remove them from the skillet and keep them warm; repeat this process with the remaining scallops and set aside with the first batch.
- 4
Once the water is boiling, add the angel hair pasta and cook according to the package directions until it reaches an al dente texture.
- 5
Lower the heat on the skillet to medium-high, then introduce the remaining teaspoon of oil. Once the oil is heated, add the minced garlic and sauté for 1 minute. Next, stir in the tomatoes, wine, salt, and pepper, cooking everything together for an additional 2 minutes. Finish by mixing in the lemon juice and 2 tablespoons of parsley, then take the skillet off the heat.
- 6
Carefully drain any excess liquid from the scallops, then return them to the skillet, giving everything a gentle toss before removing from heat.
- 7
Drain the cooked pasta and transfer it to a large serving dish. Top it with the scallops and sauce, sprinkle with additional fresh parsley, and serve with grated Parmigiano if desired.