Angel Hair Pasta With Scallops And Shallots
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A quick and elegant pasta dish featuring tender scallops and shallots in a light lemon and parsley sauce. Perfect for a weeknight dinner or special occasion.
Ingredients
- 1 angel hair pasta
- 3 shallots chopped
- olive oil
- 454 g scallops
- parsley chopped
- 29.6 ml lemon juice
- Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 231 mg
- Iron: 1.71 mg
- Magnesium: 47.2 mg
- Phosphorus: 594 mg
- Potassium: 375 mg
- Zinc: 2.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 angel hair pasta
- olive oil
- 454 g scallops
- 29.6 ml lemon juice
- Parmesan cheese
Prepare
- Chop 3 shallots
- Chop parsley
Let's Cook
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Step 1.
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente, about 3-4 minutes. Reserve 3 tablespoons of pasta cooking water before draining.
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Step 2.
While the pasta cooks, heat a splash of olive oil in a large frying pan over medium heat. Add the chopped shallots and sauté, stirring occasionally, until they begin to brown, about 3-4 minutes.
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Step 3.
When the shallots are browning, add the scallops to the pan. Stir briskly and cook until they are opaque, about 1-2 minutes. Do not overcook; scallops become chewy if overdone.
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Step 4.
As the scallops cook, add the chopped parsley, lemon juice, and the reserved 3 tablespoons of pasta water to the pan. Stir to combine and let the sauce come together for about 30 seconds.
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Step 5.
Drain the pasta in a colander once it is al dente and the scallops are done. Transfer the pasta to a serving bowl.
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Step 6.
Pour the scallop and shallot mixture over the pasta. Sprinkle lightly with Parmesan cheese to taste. Toss gently to combine.
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Step 7.
Serve immediately with garlic bread and a glass of white wine.