Lemony Seared Sea Scallops over Angel Hair
Looking for a delicious new recipe to help ring in the New Year? Our Lemony Seared Sea Scallops recipes will not disappoint! Bold lemon and garlic flavors paired with scallops and mushrooms, this simple recipe is sure to be a favorite all year round.
Lemony Seared Sea Scallops over Angel Hair
Total Time 30 minutes
Servings 4 Servings
Ingredients
- 8 oz. angel hair pasta
- 2 Tbsp./1 oz. vegetable oil
- 18 – 30 each depending on size/1 ½ lbs. “dry” or “chemical free” sea scallops
- 6 cups/12 oz. mixed wild mushrooms roughly chopped
- ¼ cup/1 oz. garlic finely chopped
- 1 ½ tsp. fresh thyme leaves
- 3 Tbsp./1 ½ oz. lemon juice
- 6 Tbsp./3 oz. heavy cream
- 2 Tbsp. finely chopped parsley
Instructions
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Bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.
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Heat a large sauté pan over medium-high heat. Add the oil. Add the scallops in one even layer. If there are too many, sauté in batches. Cook the scallops until browned on the first side, then flip and repeat, about 1 ½ minutes per side. Remove to a plate.
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Lower heat to medium-low and add the mushrooms. Cook until softened and starting to brown, about 3 minutes.
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Add the garlic and thyme and cook until aromatic, about 30 seconds.
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Deglaze the pan with the lemon juice, whisk to pick up the brown bits. Add the cream and pasta and toss to coat. Divide between 6 bowls. Arrange the scallops on top of the pasta. Sprinkle with parsley.
