Lemon Garlic Scallops with Arugula Angel Hair
Elevate your dining experience with this exquisite Lemon Garlic Scallops with Arugula Angel Hair recipe. Succulent large scallops are seared to perfection and tossed with al dente angel hair pasta, infused with a fragrant garlic white wine sauce. Fresh baby arugula adds a delightful peppery contrast, while a splash of lemon juice brightens the dish, making it a perfect low-cholesterol option for any occasion. Ideal for a romantic dinner or a simple gourmet meal at home, this dish not only pleases the palate but also brings elegance to your table.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
large scallops
20 (muscle removed and patted dry)
angel hair pasta
8 ounces (cooked according to package instructions)
extra virgin olive oil
1/2 cup (divided for cooking and dressing)
garlic cloves
2 (minced)
white wine
1/4 cup (for deglazing)
lemon juice
1 tablespoon (freshly squeezed)
baby arugula
4 ounces (washed and drained)
Instructions
1
Begin by thoroughly washing the scallops and patting them dry with a paper towel to ensure they sear nicely.
2
Cook the angel hair pasta in a pot of salted boiling water according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
3
While the pasta is cooking, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
4
Pour in the white wine and lemon juice, then remove from the heat to allow the flavors to meld.
5
Season the scallops with salt and pepper. In another heated pan or grill, sear the scallops for about 1 minute on each side or until they are opaque and just cooked through.
6
Return to the garlic mixture, gently reheat, and add the baby arugula. Stir over medium heat for about 1-2 minutes, or until the arugula is wilted.
7
Combine the cooked pasta, the remaining olive oil, wilted arugula, and scallops in a large serving bowl. Toss gently to mix everything together and evenly coat.
8
Serve immediately, garnished as desired, for a deliciously light meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Lemon Garlic Scallops recipe?
The primary protein used in this recipe is large scallops.
How many scallops are required for this dish?
You will need 20 large scallops with the muscle removed.
What type of pasta is used in this recipe?
This recipe calls for angel hair pasta.
How much angel hair pasta should I prepare?
You should use 8 ounces of angel hair pasta.
Why do I need to pat the scallops dry before cooking?
Patting the scallops dry with a paper towel ensures they achieve a proper sear rather than steaming in the pan.
How long should I sear the scallops on each side?
Sear the scallops for about 1 minute on each side until they are opaque and just cooked through.
What ingredients are used for the sauce base?
The sauce base consists of minced garlic, white wine, and freshly squeezed lemon juice.
How much olive oil is required for this recipe?
A total of 1/2 cup of extra virgin olive oil is used, divided for cooking and dressing.
What type of greens are included in this pasta dish?
The recipe uses 4 ounces of baby arugula.
How long should the garlic be sautéed?
Sauté the minced garlic for about 30 seconds until it is fragrant but not browned.
Is this recipe suitable for a low-cholesterol diet?
Yes, this dish is described as a perfect low-cholesterol option.
How much white wine is used for deglazing?
You will need 1/4 cup of white wine.
What flavor does the baby arugula add to the dish?
Baby arugula adds a delightful peppery contrast to the scallops and pasta.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
How should the pasta be cooked?
The angel hair pasta should be cooked in salted boiling water until it is al dente.
How much lemon juice is included?
One tablespoon of freshly squeezed lemon juice is used to brighten the dish.
When should the baby arugula be added to the recipe?
Add the arugula to the reheated garlic mixture and stir for 1-2 minutes until wilted.
How do I prevent the pasta from sticking after draining?
Toss the drained pasta with 1 tablespoon of olive oil to keep the strands separate.
What seasonings are suggested for the scallops?
The scallops should be seasoned with salt and pepper before searing.
Is this recipe considered a quick dinner option?
Yes, it is tagged as a quick dinner and a healthy recipe.
How do I combine the ingredients for serving?
Toss the cooked pasta, remaining olive oil, wilted arugula, and scallops together in a large serving bowl.
Can I grill the scallops instead of pan-searing?
Yes, the instructions mention you can sear the scallops in a heated pan or on a grill.
What is the total number of ingredients in this recipe?
There are 7 main ingredients in this recipe.
Should I wash the scallops?
Yes, the instructions begin by washing the scallops thoroughly before drying them.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for both cooking and dressing.
How should the dish be served?
It should be served immediately and can be garnished as desired.
What kind of meal is this recipe best for?
It is ideal for a romantic dinner or a simple gourmet meal at home.
Does the recipe contain any fiber information?
No, specific fiber, calorie, or protein counts are not provided in this recipe data.
What should the garlic mixture look like before adding wine?
The garlic should be fragrant but should not be allowed to brown.
How is the arugula prepared?
The baby arugula should be washed and drained before being added to the sauce.