Angel Hair With Scallops In White Wine Butter
This pasta dish pulls together some great classic flavors in a simple preparation. The trick is to have all your ingredients measured and ready so you can work quickly. This ensures that each element makes it to the plate piping hot. Angel hair is the perfect choice for the pasta because of its delicate, light texture and fast cooking time.
- 12 oz angel hair pasta
- 1 lb dry sea scallops
- 3 tablespoons flour, divided
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup dry white wine
- 1 pint grape tomatoes, quartered lengthwise
- 1 lb fresh spinach
Bring a large pot of salted water to a boil for the angel hair.
Mix 2 tablespoons of the flour, salt and white pepper together in a shallow dish. Lightly press each end of every scallop into the flour mixture to coat and set aside on a plate.
Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large pan over medium heat. Add the shallot and garlic and sauté until soft and fragrant, about 1 minute. Add the remaining 1 tablespoon of flour and stir to combine. Continue cooking for about 2 minutes, until the flour turns a light golden color. Add the wine and cook for about 4 to 5 minutes, or until the sauce is smooth and slightly thickened. Add the grape tomatoes, toss gently to combine, season to taste with salt and pepper and transfer the mixture to a small bowl and cover to keep warm.
Heat the remaining 1 tablespoon each of olive oil and butter over medium-high heat. Working in batches, add the scallops in a single layer, being careful not to overcrowd the pan. Cook for 1-1/2 minutes per side, transferring them, one by one, to a plate as soon as they are cooked through. Cover the scallops loosely with foil to keep warm.
Quickly add the angel hair to the boiling water and cook for 3 to 4 minutes, or until it reaches the desired doneness. While the pasta cooks, sauté the spinach over medium-high heat in the pan you used for the scallops, seasoning with salt and pepper and adding a bit more olive oil if needed.
Drain the angel hair, reserving a tablespoon of the cooking water to add to the butter-wine-tomato sauce. Toss the pasta together with all but 2 tablespoons of the sauce. Divide the spinach among 4 serving plates, top with the pasta, then with the scallops. Drizzle the reserved sauce over the scallops and serve immediately.
Makes 4 servings
If desired, you can make a non-alcoholic version of this recipe by replacing the white wine with low-sodium chicken broth.
See our recommendations for buying and cooking scallops in the recipe notes for:
• Paprika-Crusted Scallops With Roasted Red Pepper Coulis