Lemony Scallops with Angel Hair Pasta
This lemony scallops with angel hair pasta recipe combines tender scallops, zesty lemon, and multigrain pasta into a light yet flavorful dish 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
- Cook the angel hair pasta in a large stockpot according to package instructions. Drain and return to the pot to keep warm.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high. Sear the sea scallops in batches. Cook each side for about 2 minutes, until they’re opaque and develop a golden crust. Remove scallops from the skillet and set aside to keep warm.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced radishes, garlic, and red pepper flakes for 2-3 minutes until the radishes turn tender and lightly golden.
- Add in the green onions and kosher salt. Cook for another minute to enhance the flavor.
- Transfer the sautéed vegetables to the cooked pasta. Toss everything together gently to combine.
- Sprinkle the grated lemon zest and lemon juice over the pasta mixture for a burst of bright flavor.
- Top the pasta with the seared scallops, serving immediately for the freshest taste.