There is something incredibly comforting about a pasta dish that comes together quickly but still feels thoughtful and inviting. This scallop pasta has that balance. Tender scallops with a light golden crust, a lemony garlic butter sauce that clings to every strand of pasta, and fresh tomatoes that soften just enough to release their sweetness. The whole dish feels bright and warm, but not overwhelming. It’s the kind of meal that works just as well on a quiet evening alone as it does when you’re cooking for someone you want to impress.
I remember the first time I tried making scallops at home. I hovered over the pan, nervous that I’d mess them up. But the moment they hit the hot oil and I saw that deep golden color form, I realized they aren’t as intimidating as they seem. Once you cook them a couple of times, you start to get a feel for the timing, and suddenly scallops become a weeknight possibility, not just a restaurant treat.
Why This Dish Works So Well
This recipe has a gentle rhythm. The scallops cook fast, the sauce is simple, and the pasta ties everything together. The flavors are layered but clear — garlic for warmth, lemon for brightness, tomatoes for sweetness, spinach for earthiness, olives and capers for salty contrast. Each bite shifts slightly, and that’s what keeps it interesting.
Angel hair pasta works beautifully here because it’s light and delicate. It doesn’t compete with the scallops. Instead, it lets them shine.
This dish gives you that “someone took care making this” feeling without taking up your whole evening.
Ingredients and Notes
Scallops
Sea scallops work best because they’re large enough to sear nicely. Pat them dry before cooking — dry scallops equal a good crust.
Pasta
Angel hair gives this a soft and elegant texture. Linguine, spaghetti, or bucatini also work if you want a little more bite.
Olive Oil
Use a neutral or lighter olive oil for searing. High heat is key here.
Butter
Just enough at the end to bring the sauce together into something silky.
Garlic
Cook it gently. It should smell pleasantly sweet, not sharp.
Lemon Juice
Freshly squeezed. It brightens the pasta in the best way.
Tomatoes
Cherry or grape tomatoes are ideal. They soften quickly and add color.
Spinach
Added at the end so it wilts gently and stays vibrant.
Olives + Capers
They bring that briny lift that makes the dish feel balanced and layered.
Red Pepper Flakes
Just a pinch for warmth, nothing overwhelming.
How to Cook the Scallops
This part makes the whole dish feel special.
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Pat scallops dry and season lightly with salt.
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Heat oil in a skillet until very hot.
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Place scallops in the pan and don’t move them once they’re down.
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After about 2 minutes, check for that golden crust.
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Flip and cook briefly on the other side.
The scallops should be deeply golden on the outside and still soft in the center. Once done, set them aside — they’re ready to shine later.
Building the Pasta
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Cook the angel hair in salted water. It cooks quickly, so keep an eye on it.
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In the same skillet used for the scallops, lower the heat and add garlic.
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Add tomatoes and cook until they begin to soften.
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Add spinach, lemon juice, olives, and capers.
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Add a small spoon of butter to coax everything into a glossy sauce.
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Add the cooked pasta and toss to coat.
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Nestle the scallops back into the pan just before serving.
The sauce should feel light and loose — not heavy or creamy — just enough to cling and flavor everything.
Serving Suggestions
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Finish with extra lemon right at the table.
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A sprinkle of fresh herbs brings a lift.
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Warm bread on the side never hurts.
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If you enjoy a little heat, pass red pepper flakes at the table.
If serving guests, bring the skillet to the table and let everyone serve themselves — it always feels more inviting that way.
Make-Ahead Notes
This dish is best served right after cooking.
If you need to prep ahead:
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Slice the garlic and tomatoes in advance.
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Rinse the scallops and dry them well before refrigerating.
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Have the pasta water salted and ready.
Once cooking begins, everything moves quickly.
Storage
Leftovers can be stored for a day in the refrigerator.
Warm gently in a pan with a splash of water to loosen the sauce.
Scallops will be more firm the next day but still enjoyable.
FAQs
How do I know when scallops are done?
They should feel just slightly springy to the touch. Not mushy, not firm.
Can I use frozen scallops?
Yes. Let them thaw overnight and dry them thoroughly before cooking.
What kind of tomatoes work best?
Cherry or grape tomatoes are ideal, but any ripe tomato will work.
Is angel hair pasta necessary?
No, but it does give a lightness to this dish that pairs beautifully with scallops.
Angel Hair Pasta with Scallops and Tomatoes
Golden-seared scallops, tender angel hair pasta, and bright tomatoes come together in a light lemon garlic butter sauce.
Ingredients
- 12 oz angel hair pasta (or any long pasta)
- 1.5 lb scallops
- 2 tablespoons cooking oil
- Salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 10 oz cherry tomatoes, halved
- 5 oz fresh spinach
- 1/3 cup sliced kalamata olives
- 1/4 cup sliced green olives
- 2 tablespoons salted butter
- Juice of 1/2 lemon
- 3 tablespoons capers, drained (divided)
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- Pat the scallops very dry with paper towels and season them with salt and black pepper. Heat the cooking oil in a large skillet over high heat until shimmering. Add the scallops without crowding the pan and sear until a deep golden crust forms, about 3 to 4 minutes. Flip and cook the second side for 2 to 3 minutes. Remove the scallops from the skillet immediately and set aside.
- In the same skillet, reduce heat to medium and add the garlic, half of the tomatoes, and 1 tablespoon of capers. Cook until the tomatoes begin to soften.
- Add the spinach and let it wilt, then stir in the remaining tomatoes and both types of olives.
- Add the cooked pasta to the skillet along with the butter. Squeeze in the lemon juice and toss until everything is coated. Season to taste with salt and black pepper.
- Return the scallops to the top of the pasta. Sprinkle with the remaining capers and finish with crushed red pepper flakes. Serve warm.
Notes
- Dry scallops thoroughly before searing — less moisture means a better golden crust.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 491Total Fat 19gSaturated Fat 5gUnsaturated Fat 14gCholesterol 84mgSodium 1738mgCarbohydrates 42gFiber 4gSugar 3gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
What I love about this dish is how calm it feels to cook. The ingredients aren’t complicated, the steps aren’t rushed, and yet the finished plate feels like something worth slowing down for. The scallops add a touch of grace, the pasta holds everything together, and the sauce brings brightness that lingers. It’s the kind of meal that creates a pause in the day — in the best way.
