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A delicious plate of Garlic Chili Scallops over Angel Hair

Garlic Chili Scallops over Angel Hair

A quick and elegant seafood pasta dish featuring perfectly seared scallops with garlic and a hint of chili, tossed with angel hair pasta and a glossy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces angel hair pasta Cook according to package directions for al dente.
  • 1 pound large sea scallops Pat dry thoroughly to ensure a perfect sear and no-rubber texture.
  • 4 tablespoons unsalted butter Divided for searing scallops and finishing the sauce.
  • 3 tablespoons olive oil Divided for searing scallops and sautéing garlic.
  • 4 cloves garlic Sliced thinly for quick fragrance release in the sauce.
  • 1 tsp red chili flakes Adjust amount to your preferred level of spice.
  • 0.25 cup fresh parsley Adds a burst of freshness and color to the finished dish.
  • 0.5 tsp Salt Season generously to taste, especially for the pasta water and scallops.
  • 0.5 tsp black pepper Freshly ground black pepper adds the best flavor; adjust to taste.

Equipment

  • Large Skillet

Method
 

  1. Cook angel hair pasta in salted boiling water according to package for al dente. Drain, reserving 1/2 cup pasta water. Set aside.
  2. Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering and very hot (just smoking). Add scallops in a single layer, without crowding. Sear undisturbed for 2 minutes until deep golden crust forms.
  4. Flip once, add remaining 2 tablespoons butter, and sear other side 1-2 minutes more until opaque in center but still tender. Remove to plate.
  5. In same skillet, lower heat to medium. Add sliced garlic and chili flakes. Saute 30 seconds until fragrant, scraping up browned bits. Toss in cooked pasta, parsley, and reserved pasta water to create glossy sauce. Season with salt and pepper.
  6. Add seared scallops back to skillet. Gently toss 30 seconds to warm through and coat. Serve immediately.

Notes

Ensure scallops are completely dry before searing for the best crust; this also helps prevent them from becoming rubbery. Do not overcrowd the pan when searing to allow for proper browning. The reserved pasta water is key to creating a silky, flavorful sauce that coats the angel hair beautifully.