Angel Hair Pasta With Scallops and Arugula

Recipe by mermaidmagic
READY IN: 35mins




  • Rinse the scallops and dry well with paper towels.
  • Season the scallops with salt and pepper.
  • In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
  • In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
  • Turn the scallops over and brown the other side, about 1 minute more.
  • Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
  • Using a slotted spoon, transfer the scallops to a bowl.
  • Reduce the heat to low and add the butter and shallots to the pan.
  • Sauté until softened, about 4 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat.
  • Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
  • While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
  • Simmer until slightly thickened, 3 to 4 minutes.
  • Drain the pasta well and add it to the fry pan.
  • Add the scallops and any juices that have accumulated.
  • Add the capers and pine nuts.
  • Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
  • Taste and adjust the seasonings.
  • Transfer to a warmed large, shallow bowl.
  • Add the arugula leaves and toss gently.
  • Serve immediately.