Ingredients:

  • 8 large sea scallops, patted dry (approximately 200g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (15g)
  • Salt and freshly ground black pepper to taste
  • 8 ounces angel hair pasta (225g)
  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced
  • ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) (60 ml)
  • ¼ cup chicken broth (60 ml)
  • ¼ cup freshly squeezed lemon juice (60 ml)
  • 2 tablespoons unsalted butter (30g)
  • ¼ cup grated Parmesan cheese, plus more for serving (25g)
  • 2 tablespoons chopped fresh parsley
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
  2. Pat the scallops completely dry with paper towels. Season generously with salt and pepper.
  3. While the pasta is cooking, heat olive oil in the large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Pour in the white wine and chicken broth. Bring to a simmer and cook until slightly reduced, about 2-3 minutes.
  5. Stir in the lemon juice and butter. Season with salt and pepper to taste.
  6. Heat olive oil and butter in a separate skillet (ideally cast iron) over high heat until shimmering. Add the scallops to the hot pan, making sure not to overcrowd. Sear for 2-3 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Add the drained pasta to the skillet with the lemon-garlic sauce. Toss to coat, adding a little reserved pasta water if needed to create a silky sauce.
  8. Stir in the Parmesan cheese and fresh parsley.
  9. Divide the pasta between two plates. Top with the seared scallops and sprinkle with extra Parmesan cheese and parsley. Serve immediately.