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Angel Hair Pasta With Scallops And Arugula Recipe

Elevate your weeknight dinner with this exquisite Angel Hair Pasta recipe featuring succulent pan-seared scallops, peppery arugula, and bright lemon. Inspired by the Williams-Sonoma collection, this dish boasts a delightful balance of flavors and textures. Learn how to unlock the sweet, floral notes of capers packed in salt (a must-try!), and create a restaurant-quality meal in just 40 minutes!

Prep Time 15 mins
Cook Time 35 mins
Calories 826.9 kcal
Protein 52g
Rating 5.0 (1 Reviews)
Angel Hair Pasta With Scallops And Arugula 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Angel Hair Pasta With Scallops And Arugula

  • 1 pound large scallops
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • zest of 1 lemon
  • fresh thyme sprigs, for garnish (optional)
  • 2 tablespoons unsalted butter
  • 2 finely chopped shallots
  • 8 ounces angel hair pasta
  • 2 tablespoons lemon juice
  • 1/4 cup chicken broth
  • 2 tablespoons capers, rinsed and soaked
  • 1 tablespoon pine nuts
  • 2 cups arugula

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How to Make Angel Hair Pasta With Scallops And Arugula

  1. Pat 1 pound of scallops dry with paper towels. Season generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large, heavy skillet over high heat until shimmering.
  3. Sear scallops in batches for 2 minutes per side, until golden brown. Remove and set aside.
  4. Reduce heat to low. Add 2 tablespoons of butter and 2 finely chopped shallots to the skillet. Sauté until softened, about 4 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Add 8 ounces of angel hair pasta and cook until al dente (3-4 minutes).
  6. Add 2 tablespoons of lemon juice and 1/4 cup of chicken broth to the skillet, scraping up browned bits. Simmer until slightly thickened (3-4 minutes).
  7. Drain the pasta and add it to the skillet with the scallops and any accumulated juices.
  8. Stir in 2 tablespoons of rinsed capers packed in salt (soaked for 15 minutes, changing water once), 1 tablespoon of pine nuts, and the zest of 1 lemon.
  9. Toss gently over low heat for 1 minute to combine. Season to taste.
  10. Add 2 cups of arugula to a warmed large, shallow bowl. Transfer the pasta mixture to the bowl and toss gently.
  11. Garnish with fresh thyme sprigs (optional) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

16g

Fat

52g

Carbs

31g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood European Italian Mediterranean

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Pasta Seafood Dietary Pasta Rice And Grains