Lemony Scallops with Angel Hair Pasta
Lemony Scallops with Angel Hair Pasta is a light and elegant seafood dish featuring tender, seared scallops tossed with delicate angel hair pasta in a bright, zesty lemon-garlic sauce. Finished with fresh herbs and a touch of Parmesan, it's a quick yet impressive meal perfect for weeknights or entertaining.
Ingredients
- 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
Instructions
- 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 same skillet, saute radishes, garlic and pepper flakes in remaining 1 tablespoon oil until radishes are tender, 2-3 minutes. Stir in green onion and salt; cook 1 minute longer. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.
Nutrition
Calories: 404kcalCarbohydrates: 48gProtein: 25gFat: 13gSaturated Fat: 2gCholesterol: 27mgSodium: 737mgFiber: 6gSugar: 4g
Tried this recipe?Let us know how it was!