Angel hair pasta is coated in a zesty tequila lime sauce and served with golden seared scallops. This scallop pasta is super simple, impressive, and ready to eat in 30 minutes!
8ozangel hair pastacooked according to box directions
Equipment
12-inch Skillet
Large pot
Tongs
Spatula
Measuring cups & spoons
Instructions
Cook pasta:
Bring a large pot of salted water to a boil.
Add pasta al dante and cook according the box directions.
Prepare the scallops:
Wash the scallops under cold water. Then thoroughly dry the scallops with a paper towel.
Season with salt and pepper on both sides.
Sear the scallops:
In a large cast iron or stainless steel skillet, heat olive oil over medium high heat.
Add the scallops to a sizzling hot skillet, making sure the scallops don’t touch each other. (If needed, work in batches. I sear in 2 batch in a 12-inch skillet.)
Sear the scallops for about 2 minutes without disruption until a golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don’t force it.
Using a pair of kitchen tong, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops. Transfer the scallops to a plate.
Make tequila lime sauce:
Off heat, carefully add the tequila and lime juice into the now-empty skillet.
Then over medium heat, add the garlic and cook the sauce until it reduces by half, scraping up the browned bits from the scallops.
Stir in the butter and scallops along with its juices. Warm the scallops for 30 seconds or so and serve immediately over the prepared pasta.
Notes
Note 1: Purchase high-quality dry-packed sea scallops. Never thaw scallops in hot water. Thaw them in the refrigerator overnight or in a sealed bag in a bowl of cold water. Note 2: Reposado or Blanco tequila both work great.Storing Tips: - Store this scallops pasta dish in an airtight container in the refrigerator for up to 2 days. - Reheat the pasta and scallops in a large skillet over medium heat. Add a little bit of olive oil to the pan first, then stir in the pasta until hot throughout. - Avoid reheating the scallops in the microwave which quickly dries them out and makes them chewy!