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Lemony Scallops with Angel Hair Pasta

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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

Directions

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
  • 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.
  • In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. 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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Reviews

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Average Rating:
  • Gwendolyn
    Apr 7, 2020

    Can you substitute something else for radishes?

  • IdahoChick
    Jul 30, 2019

    Delicious!!!! I don't care for radishes but others in my family do - all of them said it was delicious also. Thank you for my new go-to recipe!

  • Kevin
    Dec 13, 2018

    Made this last night. Didn't change a thing. Everyone loved it.