Seared Sea Scallops Over Angel Hair Pasta

Food Network Canada
4 servings

Feel free to use thawed frozen peas for this recipe. You can buy saffron at upscale grocery stores and specialty food shops. It’s quite expensive but a tiny bit goes a long way. You can always substitute 1/2 tsp turmeric instead. Yield is 4 servings.




lb(s) angel hair pasta

Scallops and Sauce

cup butter
Coarse salt and freshly cracked black pepper
lb(s) large sea scallops
cloves garlic, minced
Juice of half lemon
pinch saffron
cup peas
Tbsp grated lemon zest
tsp freshly cracked pink peppercorns
Coarse salt


Tbsp chopped fresh chives
cup chopped fresh parsley
Garlic chives, for garnish


Step 1

Bring a large pot salted water to a boil over high heat.

Step 2

Add the angel hair pasta and cook for about 5 minutes or until al dente.

Step 3

Drain pasta, reserving 1/4 cup of the pasta cooking water.

Step 4

Heat 1 tbsp. butter in a large skillet over medium-high heat until it just starts to turn brown and nutty.

Step 5

Season the sea scallops and add them to the pan.

Step 6

Sear the scallops for 1 to 2 minutes per side or until crispy on the outside and just cooked through.

Step 7

Remove the scallops from the pan and set aside.

Step 8

Heat the remaining butter in the same skillet over medium-low heat until melted.

Step 9

Add the garlic and cook for 1 to 2 minutes or until the garlic is soft.

Step 10

Put the lemon juice and saffron in a small bowl and stir to combine.

Step 11

Add the saffron mixture and the peas to the pan, stir and heat for 1 to 2 minutes.

Step 12

Add the lemon zest and cracked pink peppercorns.

Step 13

Season the sauce with salt and stir to combine.

Step 14

Reduce the heat to low and keep warm.

Step 15

Add the pasta and reserved cooking water to the sauce and toss to coat.

Step 16

Heat gently on low heat until hot.

Step 17

Add the seared scallops, chopped fresh chives and parsley to the pan and toss to combine.

Step 18

Serve the pasta garnished with the garlic chives.

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