Tequila Lime Seared Scallops Pasta
Servings: 4 servings
Calories: 411kcal
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!
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Ingredients
- 1 lb sea scallops if frozen, thawed Note 1
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- ¼ cup fresh lime juice
- ¼ cup tequila Note 2
- 2 garlic cloves grated
- 2 tablespoons unsalted butter
For serving:
- 8 oz angel hair pasta cooked 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!
- 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!
Nutrition
Calories: 411kcal
Carbohydrates: 48g
Protein: 21g
Fat: 11g
Sugar: 2g
Sodium: 740mg