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Angel Hair With Scallops In White Wine Butter

Seared scallops are paired with sauteed spinach, grape tomatoes and delicate angel hair pasta tossed with a white wine butter sauce, for a light, elegant meal.

Angel Hair With Scallops In White Wine Butter

Ingredients

Instructions

  1. Bring a large pot of salted water to a boil for the angel hair.
  2. 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.
  3. 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.
  4. 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.
  5. Add the wine and cook for about 4 to 5 minutes, or until the sauce is smooth and slightly thickened.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

Recipe Notes:

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