Scallop pasta with golden-seared scallops and angel hair in a bright, garlicky citrus sauce - ready in under 30 minutes. Perfect for date night or busy weeknights.
Cook the 10-12 ounces thin spaghetti or angel hair pasta in salted water according to the package instructions to al dente. Drain and set aside.
In the meantime, pat dry the 1 1/2 pounds scallops with a paper towel and season with Salt & Pepper .
Heat the 2 tablespoons olive oil in a large pan over medium-high heat. When the pan is very hot, carefully add the scallops with a bit of space in between to avoid overcrowding.
Sear for no more than 2 minutes per side, then set aside on a plate.
Reduce the heat to medium and add the 2-4 garlic cloves, 3 tablespoons butter, and 1 teaspoon crushed dried chilies, and cook for 30 seconds.
Add 1 large orange (juiced), 1 large lemon (zest and juice). Whisk everything together until bubbly and emulsified into a smooth sauce.
Remove from heat and return the scallops to the sauce; add the 3 tablespoons freshly chopped parsley or cilantro.
Stir in the cooked pasta. Serve immediately.
Notes
Frozen scallops work well - just make sure they’re fully thawed and patted dry before cooking.
You can swap angel hair with thin spaghetti or capellini if preferred.
Use fresh lemon and orange juice for the best flavor; bottled juice can dull the brightness.
Red pepper flakes can be replaced with cayenne or Aleppo pepper for different heat levels, or skipped altogether.
Parsley can be swapped with fresh basil or chives for a different herbal note.
If needed, butter can be replaced with olive oil for a dairy-free version.
To make the sauce creamier, stir in a splash of cream or a spoonful of Greek yogurt at the end.