Angel Hair Pasta Recipe with Bay Scallops and Tomatoes

Sauteed bay scallops with tomatoes and a touch of white wine and lemon juice, served over delicate angel hair pasta — a quick, elegant seafood pasta that’s perfect for a weeknight dinner or a special occasion.

Angel Hair Pasta with Scallops and Tomatoes

This light, flavorful pasta brings together sweet bay scallops, bright tomatoes, garlic, a splash of white wine and lemon, and a sprinkle of fresh parsley. It cooks quickly — under 30 minutes from start to finish — making it ideal for romantic dinners, last-minute guests, or a satisfying family meal. Bay scallops are small and tender; they sear in seconds, so proper prep and high heat are essential for a perfect texture.

Why this recipe works

Angel hair pasta cooks extremely fast and pairs well with delicate seafood like bay scallops. The simple sauce — garlic, tomatoes, white wine and lemon — enhances the natural sweetness of the scallops without overpowering them. Cooking scallops in small batches on a very hot skillet ensures a quick sear and prevents them from turning rubbery. Draining excess liquid and finishing the dish off the heat keeps the flavors fresh and the texture tender.

Ingredients

• 1 lb bay scallops, dried well
• 2 tsp olive oil, divided
• 1 tsp butter
• 3 cloves garlic, sliced
• 1/2 cup white wine
• 14 oz can diced petite tomatoes, drained
• Salt and freshly ground black pepper, to taste
• 1 tsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 7 oz angel hair pasta (about half whole wheat if preferred)
• *Use brown rice pasta or quinoa pasta for a gluten-free option

Directions

1. Bring a large pot of salted water to a rolling boil for the pasta.
2. Meanwhile, heat a large heavy-bottomed skillet over high heat. Add 1 tsp olive oil and the butter, then reduce to medium-high just long enough for the butter to melt and begin to brown slightly.
3. Make sure the pan and oil are very hot. Working in two or three batches to avoid overcrowding, add half of the scallops to the skillet and cook without moving until seared on the bottom, about 30 seconds. Gently flip and sear the other side for another 20–30 seconds. Remove the seared scallops to a plate and repeat with the remaining scallops. Overcrowding the pan will steam the scallops and prevent a proper sear.
4. Add the angel hair to the boiling water and cook according to package directions until al dente (angel hair usually cooks very quickly).
5. Reduce the skillet heat to medium-high and add the remaining teaspoon of olive oil. When hot, add the sliced garlic and cook about 1 minute until fragrant. Add the drained tomatoes, white wine, salt and pepper and cook for about 2 minutes to meld the flavors. Stir in the lemon juice and two tablespoons of the chopped parsley, then remove the skillet from the heat.
6. Drain any liquid that accumulated from the scallops, then return the scallops to the skillet with the tomato-wine sauce and remove from the heat to prevent overcooking.
7. Drain the pasta and transfer it to a large serving bowl. Top with the scallops and sauce, sprinkle the remaining parsley over the top, and serve with grated Parmigiano-Reggiano if desired.

Prep and cook times / Yield

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total: 30 minutes
• Yield: 4 servings
• Serving size: approximately 1/4 cup (note: adjust portion sizes as needed)

Tips for success

• Dry scallops thoroughly on paper towels before searing. Moisture prevents a proper sear and causes steaming.
• Use a heavy skillet and high heat for quick searing. Work in batches if necessary so scallops have room to brown.
• Angel hair cooks very fast — watch it closely to avoid overcooking and a mushy texture.
• If someone prefers a milder pasta, combine whole wheat and semolina pasta; the whole grain taste becomes subtle while adding fiber and nutrients.

Variations and serving suggestions

This dish adapts nicely: swap sea scallops for bay scallops if you prefer larger pieces, or serve the scallop-tomato mixture over roasted spaghetti squash for a gluten-free, lower-carb option. A light green salad and a crisp white wine complement the meal. For a touch more heat, add a pinch of red pepper flakes when cooking the garlic.

Quick, elegant, and full of fresh flavor, this angel hair pasta with scallops and tomatoes is an easy way to bring restaurant-worthy seafood to your table in under half an hour.