Description
This scallops and pasta with butter recipe is a delicious, quick meal with fresh spinach and tomatoes, perfect for any occasion.
Ingredients
Scale
- 4 oz angel hair pasta
- 3/4 lb dry sea scallops
- Vegetable oil
- Salt and freshly ground black pepper
- 10 ounces fresh spinach
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon flour
- 3/4 cup low-sodium chicken broth
- 1 pint grape or cherry tomatoes, halved
Instructions
- Prep the scallops and cook the spinach:
Start by boiling a large pot of salted water for the pasta. While that’s heating up, pat your scallops dry (this helps them sear properly). Season them with salt and pepper, and brush with a little oil to prevent sticking. In a large pan, sauté the spinach in batches until it’s wilted—this only takes a minute or two. Set the spinach aside and wipe the pan clean for the next step. - Make the sauce:
In the same pan, melt half of the butter over medium heat. Add the garlic and cook just until fragrant (about 1-2 minutes). Be careful not to brown it—it’s easy to go from golden to burnt in a flash. Whisk in the flour, cooking it for a minute to get rid of any raw taste. Then, add the tomatoes and cook until they soften slightly, about 2-3 minutes. Set the sauce aside and wipe the pan out again (clean pans are key to getting a good sear on the scallops). - Sear the scallops:
Timing is everything with scallops. Melt the remaining butter in the pan and add the scallops one at a time. Let them cook undisturbed for 1-1.5 minutes, or until they release easily from the pan. (I’ve definitely made the mistake of flipping them too soon and ending up with stuck scallops—not fun!) Flip them and cook for another 1-1.5 minutes, then remove from the heat. - Finish the dish:
While your scallops are cooking, add the angel hair to the boiling water. It cooks fast, so keep an eye on it—usually around 2 minutes. Drain the pasta, reserving a little cooking water, and toss it back in the pan with the sauce. Add the spinach and, if needed, a bit of the reserved water to get everything evenly coated. - Plating:
Divide the spinach between your plates, top with pasta and tomatoes, then arrange the scallops on top. Drizzle any remaining butter sauce from the pan over the dish. Serve immediately and enjoy!
Notes
If you have leftovers (though I doubt you will!), you can store them in an airtight container in the fridge for up to two days. When reheating, be gentle with the scallops—they can turn rubbery if overcooked. I recommend reheating the pasta and sauce separately from the scallops. Warm the pasta in a pan over low heat with a splash of chicken broth to keep it moist, and then add the scallops just at the end to warm them through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner