Seared Scallop Angel Hair with Lemon‑Butter Sauce

Ingredients

• 8 pieces large sea scallops
• 200 g angel hair pasta
• 4 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 clove garlic
• 1 tablespoon fresh parsley, chopped(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the angel hair pasta in a large pot of salted boiling water for 2‑3 minutes, or until al dente; drain, reserving 1/4 cup of pasta water.

2. 2

   Pat the scallops dry, season with salt and pepper, and heat olive oil in a large skillet over medium‑high heat. Add the scallops in a single layer and sear 1‑2 minutes per side until golden brown and just opaque; remove and set aside.

3. 3

   Reduce heat to medium, add butter and minced garlic to the same skillet, cooking 30 seconds until fragrant. Stir in lemon juice, lemon zest, and the reserved pasta water, whisking to create a smooth emulsion.

4. 4

   Add the cooked angel hair to the skillet, tossing gently to coat the pasta with the lemon‑butter sauce. Return the scallops to the pan, heat through for 1 minute, and finish with chopped parsley, adjusting salt and pepper as needed.

5. 5

   Divide the pasta and scallops between two plates and serve immediately.