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Seared Scallops with Angel Hair Pasta and Arugula

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Angel Hair Pasta with Scallops and Arugula

This delectable dish features the lightness of angel hair pasta combined with the delicate flavor of seared scallops, the richness of capers, and a bright, fresh burst from arugula. The addition of shallots, pine nuts, and fresh thyme creates an aromatic backdrop for this elegant, yet simple, meal. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress. Inspired by the Williams-Sonoma Collection series, Pasta by Erica De Mane, it balances fresh ingredients with rich textures for a well-rounded and satisfying dish.

Prep & Cook Time

  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes

Ingredients

Ingredient Quantity
Extra virgin olive oil ½ cup
Lemon, zest of 1
Fresh thyme sprigs ¼ cup
Unsalted butter 1 tablespoon
Shallots (finely chopped) 2-3
Angel hair pasta 4 oz
Chicken broth 1 cup
Salt-packed capers 1 tablespoon
Pine nuts (lightly toasted) ¼ cup
Arugula (fresh, washed) 1 cup
Salt and freshly ground pepper To taste

Nutritional Information (per serving)

Nutrient Amount
Calories 826.9 kcal
Fat Content 39 g
Saturated Fat Content 10.5 g
Cholesterol Content 44.1 mg
Sodium Content 675.8 mg
Carbohydrate Content 94.4 g
Fiber Content 4.6 g
Sugar Content 4.2 g
Protein Content 26.1 g

Recipe Instructions

  1. Prepare the Scallops:
    Begin by rinsing the scallops gently under cool water. Pat them dry with paper towels to ensure they sear properly. Season both sides generously with salt and freshly ground black pepper.

  2. Sear the Scallops:
    In a large, heavy frying pan, heat the extra virgin olive oil over high heat until it shimmers. Carefully add the scallops in batches, ensuring they are not overcrowded. Sear each side until golden brown, about 2 minutes on the first side, and 1 minute on the other. Once seared, remove the scallops from the pan and set them aside in a bowl.

  3. Add Aromatics:
    In the same pan, lower the heat to medium-low. Add the unsalted butter and finely chopped shallots, sautéing them until softened and aromatic, about 4 minutes. The shallots should become translucent, infusing the pan with a rich flavor base.

  4. Cook the Pasta:
    While the shallots are cooking, bring a large pot of salted water to a boil. Add the angel hair pasta to the boiling water and cook for 3 to 4 minutes, or until al dente (tender but firm to the bite). Be sure not to overcook the pasta, as angel hair cooks quickly.

  5. Deglaze the Pan:
    Once the pasta is cooking, return to the pan with the shallots. Add the chicken broth and lemon juice, scraping up any flavorful browned bits stuck to the bottom of the pan. Simmer the sauce for 3 to 4 minutes, allowing it to slightly thicken.

  6. Combine the Pasta and Scallops:
    Drain the pasta well and add it directly into the pan with the sauce. Stir gently to coat the pasta with the flavorful broth. Add the scallops back into the pan, along with any juices that have accumulated in the bowl. Toss everything together over low heat, allowing the scallops to finish cooking in the sauce and ensuring the pasta absorbs all the savory flavors.

  7. Finish the Dish:
    Add the salted capers and toasted pine nuts, tossing once more to evenly distribute. Taste the dish and adjust the seasoning with more salt and pepper if desired.

  8. Add Fresh Arugula:
    Transfer the pasta and scallop mixture to a large, shallow serving bowl. Gently fold in the fresh arugula leaves, allowing them to wilt slightly from the residual heat of the pasta and sauce.

  9. Serve Immediately:
    Serve the pasta immediately, garnished with additional lemon zest and a sprinkle of pine nuts, if desired. This dish is best enjoyed fresh, with its vibrant flavors and delicate textures.

Tips & Variations

  • Salt-Packed Capers: For an authentic flavor, always use salt-packed capers rather than brine-packed ones. Salt-packed capers have a milder, more delicate taste and floral fragrance that enhance the dish’s overall complexity. Remember to soak them in cool water for 15 minutes, changing the water once or twice to remove excess salt before using them in the recipe.

  • Scallops: Ensure you don’t overcrowd the pan when searing the scallops, as they need space to develop a golden, crispy crust. If necessary, sear them in batches to avoid steaming them instead of browning.

  • Pasta Options: While angel hair pasta works wonderfully in this recipe, feel free to substitute it with spaghetti or fettuccine for a slightly different texture.

  • Adding Fresh Herbs: In addition to the fresh thyme, you can experiment with other herbs like basil or parsley, which can add even more brightness to the dish.

  • Pine Nuts: Toasting the pine nuts adds a crunchy, nutty depth to the dish. You can toast them in a dry pan for 3-4 minutes or until golden brown, but be careful not to burn them.

Serving Suggestions

This elegant pasta dish pairs beautifully with a crisp white wine like a Sauvignon Blanc or Pinot Grigio. For a light side, serve it with a fresh mixed green salad, dressed simply with olive oil and balsamic vinegar. To round off the meal, a delicate lemon sorbet would make the perfect refreshing dessert.

Enjoy this flavorful, sophisticated recipe that brings together tender scallops, fresh herbs, and the richness of capers in a way that will leave everyone at the table asking for seconds!

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