Savory Sea Scallops and Angel Hair Pasta Recipe

I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim!

I really liked this recipe! However, I used 1 lb of bay scallops, 2 tbsp of butter and 2 tbs of olive oil to cook the minced garlic.I was afraid of overcooking so I cooked the scallops in the butter/oil mixture for 2 minutes then took out of the pan while I made the sauce, then added back in to incorporate all the flavors. It was delicious!

Very tasty. First time 'by the book,' the next time tweaked by the addition of shrimp, sherry & more garlic. In both cases, I used 'previously frozen' scallops. In the second, I poured off the broth and reduced it in a separate pan by about 75% to concentrate the flavor & thicken the liquid. Then I added the sherry, cream & lemon, quickly blending it before returning to the main pan & finishing the dish. The thicker sauce, as tweaked, makes it close to a '5' - certainly 95%. I will greatly increase the fresh herbs next time (especially the basil); their flavors are overwhelmed. The basil is an outstanding addition.

Not a big fan of this, particularly the method but also seems to be missing a key ingredient or three. I’ve since tried another recipe which is much better in my opinion - simply seasoning the scallops and searing them first, then removing from the pan whilst making the sauce and adding back in after the pasta is mixed in the sauce. This will ensure the lovely, crispy side to the scallop remains. It also needs something more to sauce - either white wine or some sort of stock (I’ve used chicken stock even) in the beginning of the sauce to deglaze the yummy browned bits of the scallops. The cream is absolutely necessary without, I prefer it no matter what. Tastes nicer with capers and lemon zest. If you have none of those ingredients, this recipe will be okay but it’s just rather mediocre.

This was a great recipe. We tried it out but added a slight twist. We released the flavours of the garlic with a little unroasted sesame oil and set it all aside. We then brushed the scallops with a little unroasted sesame oil (due to its high smoking point) and set it onto the pan at high heat for some great colour. Once the scallops were done, we took them out and set them on the pasta. We then deglazed the pan with the lemon juice, and the butter and put in the rest of the ingredients. When everything mixed well together, we poured it all on top of the scallops and pasta and garnished with a little more fresh parsley and basil and sprinkled grana padano over it. Delish and thanks for the original recipe. We hope we didn't offend anyone by giving it a slight twist.

That was a WINNER! The men were pleased and I was thrilled. everyone had seconds. I read the tweaks that others tried and implemented triple the sauce, added shrimp, cream cheese, half n half, and red pepper flakes. My fresh basil and half butter substituted with olive oil. I used dried parsley because I didn't have fresh and added a splash of lemon juice. I didn't cook with much salt or pepper so everyone could customize their dishes to taste. Everyone got healthy amounts of seafood in each bowl and came back for seconds. We paired it with a side of steamed broccoli and red wine (I know that's not the wine for seafood but it's what we had). Thanks for the new recipe. It took about 45 minutes since I did small batches of seafood. Great for a work night, too.

My family LOVES this recipe! The first time I made it for my husband and I and we considered it pretty good, but as some people said the sauce was kind of thin (Yes, I used cream) and didn't stick to the pasta. It was good enough to try again, so when I saw scallops on sale this week I planned it for Father's Day dinner. I was a bit more generous with my garlic and lemon and used heavy whipping cream. Still didn't look very thick in the pan so I added around half a teaspoon of cornstarch to the sauce. There was plenty of sauce and this time it stuck! YUMMY

recipe came out great! made some modifications though. Bay scallops would have worked better for the way it was written. Using sea scallops you need to first off salt and pepper each flat side, then cook them on the flat sides, cooking until opaque below the middle of scallop, then turn over and do the same on the other side. Remove from pan and keep warm while following the recipe. add scallops when plating.

Absolutely delicious! I made it for my husband and he totally enjoyed it. I did add some shrimps...I sautéed the shrimp first till they were just done, took them out of the pan and then added the scallops, sautéed them also till done and then proceeded with the recipe. I added a pinch of red pepper flakes for heat. I did add the cream and we really enjoyed this recipe and will make again. I made garlic bread to serve with it. You will not be disappointed! Enjoy!

I wasn’t in a pasta mood, so I served this over rice. Don’t worry if you are out of fresh basil and parsley as it works well with a teaspoon of each from your spice rack. A new family favorite!

Wow! This recipe is so delicious 😋 last night I prepared & cooked this luscious recipe without the cream , still tasted on the lighter side, delicious I substituted with 9oz. Package of fresh 1 min boil Angel hair pasta ! I did add more fresh lemon juice , 1 whole lemon and half stick of butter. I’ll be adding the cream in the winter months ahead! Love ❤️

Came out amazing!! One of the best meals I've made! I was scared of overcooking the scallops, but I followed the recipe to a T, and everything came out perfect. Will definitely be making this dish again!

Made it just as it was told. Absolutely fabulous. I used half and half instead of cream and it was delicious! Will make this over and over again. Thx for another great recipe!

I added fresh salsa to it for extra flavor. Very tasty!

Great simple recipe. I used light cream and milk. Trying to reduce calories. Also little more lemon and capers Throw in a veggie. I uses broccoli

Omg, so good! I did fry the scallops with garlic and herbs separately, then made the cream sauce and placed scallops back in to warm till pasta was done.

Loved this recipe I added 4 slices of bacon diced up , milk and whipped cream cheese. I also only had fettuccine noodles.

My new go-to recipe when I’m short on time.

Made just as instructed. So simple, so delicious.

I followed the recipe except I added 2x the Parmesan cheese into the cream sauce as it was cooking. It was delicious!