Lemony Scallops with Angel Hair Pasta

Total Time:Prep/Total Time: 25 min.

Recipe by thomas faglon, Somerset, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 17, 2023

This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey

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Lemony Scallops with Angel Hair Pasta

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Yield:4 servings
Prep:10 min
Cook:15 min
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Ingredients

  • 8 ounces uncooked multigrain angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1 pound sea scallops, patted dry
  • 2 cups sliced radishes (about 1 bunch)
  • 2 garlic cloves, sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 6 green onions, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
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Directions

  1. 1
    In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
  2. 2
    Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm.
  3. 3
    In same skillet, saute radishes, garlic and pepper flakes in remaining 1 tablespoon oil until radishes are tender, 2-3 minutes. Stir in green onion and salt; cook 1 minute longer. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

Nutrition Facts

1-1/2 cups: 404 calories, 13g fat (2g saturated fat), 27mg cholesterol, 737mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 25g protein.
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