Lemon-Butter Scallops with Angel Hair Pasta
Indulge in the exquisite flavors of tender sea scallops, perfectly seared and enveloped in a refreshing lemon, white wine, and caper sauce, served atop delicate, whole wheat angel hair pasta. This dish strikes a tantalizing balance between the savory richness of scallops and the bright acidity of lemon, making it an ideal choice for a sophisticated yet simple meal. Pair it with a chilled glass of crisp Sauvignon Blanc and a side of Asparagus with Anchovies & Garlic for an unforgettable dining experience. Perfect for a special occasion or a weekend treat!
4
Servings
155
Calories
13
Ingredients
Ingredients
Dry sea scallops
1 lb (Tough muscle removed, seasoned with salt and pepper)
Kosher salt
1/4 teaspoon (For seasoning)
Fresh ground pepper
1/4 teaspoon (For seasoning)
Extra virgin olive oil
1 tablespoon (For cooking scallops)
Whole wheat angel hair pasta
8 ounces (Cooked until slightly undercooked)
White wine
1/2 cup (For sauce)
Clam juice
1/2 cup (For sauce)
Cornstarch
2 teaspoons (For thickening sauce)
Chopped garlic
1/4 cup (For sautéing)
Lemon juice
3 tablespoons (Freshly squeezed)
Capers
1 tablespoon (Rinsed and chopped)
Butter
2 teaspoons (For finishing the sauce)
Chopped fresh parsley
2 tablespoons (For garnish)
Instructions
1
Begin by bringing a large pot of water to a rolling boil.
2
While the water heats, season the scallops generously on both sides with kosher salt and fresh ground pepper.
3
In a large nonstick skillet, heat the extra virgin olive oil over medium-high heat until shimmering. Carefully add the scallops to the skillet and cook for approximately 3 minutes on each side, or until they are golden brown and cooked through. Avoid overcrowding the pan; if necessary, cook in batches. Once done, transfer the scallops to a plate and set aside.
4
Once the water is boiling, add the angel hair pasta and cook until it is slightly undercooked, about 4 minutes. Drain the pasta and rinse it under cold water to stop the cooking process, then set aside.
5
In a small bowl, whisk together the white wine, clam juice, and cornstarch until fully combined and smooth.
6
Using the same skillet used for the scallops, reduce the heat to medium-high and add the chopped garlic. Sauté the garlic for 1 to 2 minutes, stirring frequently, until it is fragrant and just starting to soften.
7
Pour in the wine mixture and bring it to a gentle boil. Cook for about 2 minutes, or until the sauce thickens slightly.
8
Stir in the freshly squeezed lemon juice, capers, and butter. Continue cooking for an additional 1 to 2 minutes, allowing the flavors to meld and the butter to melt completely.
9
Return the seared scallops to the skillet, followed by the cooked angel hair pasta. Gently toss everything together until the pasta is heated through and well-coated with the luscious sauce, about 1 minute.
10
Finish by stirring in the chopped fresh parsley for a touch of color and flavor. Serve the dish immediately, ensuring each serving has an ample amount of scallops and sauce.
Nutrition Information
5.5g
Fat
17g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Lemon-Butter Scallops recipe?
The main protein used in this recipe is 1 lb of dry sea scallops with the tough muscle removed.
What type of pasta is recommended for this dish?
The recipe calls for 8 ounces of whole wheat angel hair pasta.
How many calories are in one serving of this scallop pasta?
Each serving contains approximately 155 calories.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How long should I sear the sea scallops?
Scallops should be seared for approximately 3 minutes on each side until golden brown.
What ingredients are used for the sauce base?
The sauce base consists of white wine, clam juice, cornstarch, lemon juice, capers, and butter.
How much garlic is needed for the Lemon-Butter Scallops?
The recipe requires 1/4 cup of chopped garlic.
What is the purpose of cornstarch in this recipe?
Cornstarch is used as a thickening agent for the white wine and clam juice sauce.
How long should the angel hair pasta be boiled?
The pasta should be cooked for about 4 minutes until it is slightly undercooked.
Why do I need to rinse the pasta under cold water?
Rinsing the pasta under cold water stops the cooking process, preventing it from becoming mushy.
How much fat is in a single serving?
There are 5.5 grams of fat per serving.
What is the protein content per serving?
Each serving provides 8.75 grams of protein.
What are the carbohydrate counts for this dish?
There are 17 grams of carbohydrates per serving.
What wine pairing is suggested for this meal?
A chilled glass of crisp Sauvignon Blanc is recommended to pair with this dish.
What side dish is recommended to accompany the scallops?
The recipe suggests serving it with Asparagus with Anchovies & Garlic.
How much lemon juice is used in the sauce?
The recipe calls for 3 tablespoons of freshly squeezed lemon juice.
How are the capers prepared for this recipe?
The capers should be rinsed and chopped before being added to the sauce.
What oil is used to sear the scallops?
Extra virgin olive oil is used to heat the skillet for searing.
When is the chopped fresh parsley added?
The parsley is stirred in at the very end just before serving for color and flavor.
How much butter is included in the sauce?
The recipe uses 2 teaspoons of butter to finish the sauce.
How many ingredients are required in total?
There are 13 ingredients in total for this recipe.
How should the scallops be seasoned?
Season the scallops generously on both sides with 1/4 teaspoon each of kosher salt and fresh ground pepper.
What heat setting should be used for the garlic?
The garlic should be sautéed over medium-high heat for 1 to 2 minutes.
How long should the wine mixture cook?
The wine mixture should boil for about 2 minutes until the sauce thickens slightly.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an elegant dinner option.
What type of scallops should I buy?
The recipe specifically recommends dry sea scallops.
How much clam juice is needed?
You will need 1/2 cup of clam juice for the sauce.
At what point do you return the scallops to the pan?
The scallops are returned to the skillet after the lemon juice, capers, and butter have been incorporated into the sauce.
How long do you toss the pasta in the sauce?
The pasta should be tossed in the sauce for about 1 minute until it is heated through.
What are some of the tags associated with this recipe?
Tags include scallops, seafood, light dish, healthy recipe, and elegant dinner.