Name: Lemony Scallops with Angel Hair Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 ounces uncooked multigrain angel hair pasta -; 3 tablespoons olive oil, divided -; 1 pound sea scallops, patted dry -; 2 cups sliced radishes (about 1 bunch) -; 2 garlic cloves, sliced -; 1/2 teaspoon crushed red pepper flakes -; 6 green onions, thinly sliced -; 1/2 teaspoon kosher salt -; 1 tablespoon grated lemon zest -; 1/4 cup lemon juice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Scallops with Angel Hair Pasta

1. 8 ounces uncooked multigrain angel hair pasta -

2. 3 tablespoons olive oil, divided -

3. 1 pound sea scallops, patted dry -

4. 2 cups sliced radishes (about 1 bunch) -

5. 2 garlic cloves, sliced -

6. 1/2 teaspoon crushed red pepper flakes -

7. 6 green onions, thinly sliced -

8. 1/2 teaspoon kosher salt -

9. 1 tablespoon grated lemon zest -

10. 1/4 cup lemon juice -

How to cook deliciously - Lemony Scallops with Angel Hair Pasta

1. Stage

In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.

2. Stage

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm.

3. Stage

In same skillet, saute radishes, garlic and pepper flakes in remaining 1 tablespoon oil until radishes are tender, 2-3 minutes. Stir in green onion and salt; cook 1 minute longer. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.