Name: Angel Hair with Marinated Tomatoes and Seared Scallops Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 (8.82 oz) bag DeLallo Capellini Angel Hair Nest Pasta; 1 pint cherry or grape tomatoes, quartered; 4 cloves garlic, grated or minced; 1/3 cup chopped parsley; 3 tablespoons DeLallo extra-virgin olive oil; Coarse salt, to taste; 1 1/2 pounds scallops (about 9 large scallops); 2 tablespoons butter; Coarse salt, to taste; Extra chopped parsley; Grated Parmesan cheese

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If you’re looking for a dish that feels like a celebration on your plate, let me introduce you to the magic of Angel Hair with Marinated Tomatoes and Seared Scallops. This recipe bursts with fresh, vibrant flavors from sun-kissed cherry tomatoes soaked in garlic and parsley, paired with the buttery richness of perfectly seared scallops. Silky angel hair pasta ties it all together with a delicate, light texture that lets each ingredient shine. Whether for a special occasion or a delightful weeknight dinner, this dish promises an unforgettable and truly elegant experience.

Angel Hair with Marinated Tomatoes and Seared Scallops Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might be simple, but together they create layers of flavor and texture that are absolutely irresistible. Each element plays its part, from the juicy sweetness of the tomatoes to the tender, caramelized scallops and the melt-in-your-mouth angel hair pasta.

1 (8.82 oz) bag DeLallo Capellini Angel Hair Nest Pasta: Delicate and thin, this pasta cooks quickly and carries sauces beautifully.
1 pint cherry or grape tomatoes, quartered: Their natural sweetness and juiciness become a flavorful, fresh marinade base.
4 cloves garlic, grated or minced: Adds a robust aroma and savory depth to the tomato marinade.
1/3 cup chopped parsley: Brightens the dish with a refreshing herby note and lovely green color.
3 Tbs. DeLallo extra-virgin olive oil: Adds richness and helps meld the flavors of the marinade.
2 Tbs. butter: Used to sear the scallops, providing that irresistible golden crust and buttery finish.
1 1/2 pound scallops (9 in all): Tender, with a sweet ocean flavor that pairs perfectly with the tomatoes.
Coarse salt: Essential for seasoning at every step to enhance natural flavors.

How to Make Angel Hair with Marinated Tomatoes and Seared Scallops

Step 1: Marinate the Tomatoes

Start by mixing those quartered cherry tomatoes with the grated garlic, chopped parsley, olive oil, and a pinch of coarse salt in a medium bowl. The trick here is to let this mixture hang out at room temperature for at least an hour, allowing the tomatoes to soak up the garlicky, herby oil. If you have the time to let it marinate longer, it only deepens the flavor—sometimes letting it sit all day really lets those flavors sing.

Step 2: Sear the Scallops

While your tomatoes are marinating, heat butter over medium-high heat in a skillet. When it’s hot and bubbling, add the scallops. Season lightly with coarse salt as you place them in the pan. Sear for about two minutes without moving them—that’s how you get that gorgeous golden crust. Then, gently flip and sear the other side for another minute until browned and just cooked through. You want tender scallops with a caramelized exterior—it’s absolute perfection every time.

Step 3: Cook the Angel Hair Pasta

Bring a large pot of salted water to a boil and cook your angel hair pasta until it’s al dente, which usually only takes a couple of minutes due to its delicate nature. Don’t forget to reserve about a cup of pasta water before draining—it’s liquid gold for creating a silky finish when you toss the pasta.

Step 4: Combine and Finish

Return the drained angel hair to the pot and add a few tablespoons of that starchy pasta water. Swirl the pasta gently to coat and loosen it up, ensuring it’s glossy but not watery. Now, plate the pasta by draping it with generous spoonfuls of those wonderfully marinated tomatoes and topping with buttery, seared scallops. Don’t be shy about adding extra parsley or a sprinkle of parmesan to make this dish even more special.

How to Serve Angel Hair with Marinated Tomatoes and Seared Scallops

Garnishes

A handful of fresh parsley leaves and a generous dusting of freshly grated Parmesan cheese can elevate this dish to restaurant-quality elegance. A light drizzle of extra virgin olive oil just before serving adds a glossy finish and enhances the flavors beautifully.

Side Dishes

This dish shines wonderfully on its own but pairs beautifully with a crisp, green salad or some roasted asparagus. A crusty baguette is also fantastic for soaking up any leftover marinade and buttery scallop juices.

Creative Ways to Present

For an eye-catching presentation, try twirling the angel hair into neat nests on each plate before topping with scallops and tomatoes. Alternatively, you can serve it family-style on a large platter, letting everyone help themselves to the vibrant medley of pasta and seafood.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the pasta separately from the scallops and marinated tomatoes to maintain their textures. Use airtight containers and refrigerate within two hours of cooking for the best freshness.

Freezing

Freezing this dish isn’t ideal since the delicate texture of the scallops and marinated tomatoes can suffer. If needed, freeze only the cooked angel hair pasta without sauce in a sealed container for up to one month. Thaw in the refrigerator overnight before reheating gently.

Reheating

Reheat your leftovers gently in a skillet over medium-low heat, adding a splash of pasta water or olive oil to prevent drying out. Add the scallops last to warm through briefly, so they don’t overcook and toughen.

FAQs

Can I use frozen scallops for Angel Hair with Marinated Tomatoes and Seared Scallops?

Frozen scallops can definitely work, but be sure to thaw them completely and pat dry to remove excess moisture before searing. This helps achieve that beautiful golden crust.

Is angel hair pasta the only pasta that works for this dish?

While angel hair’s delicate texture pairs perfectly, you can substitute with thin spaghetti or capellini if needed. Just remember to adjust cooking times accordingly.

How long can the tomatoes marinate?

The tomatoes can marinate for at least an hour and up to 24 hours. Longer marinating allows flavors to deepen, but they’re delicious even after a short soak.

Can I prepare this dish vegan?

To make a vegan version, skip the scallops and use sautéed mushrooms or grilled tofu for a similar texture. Also, replace the butter with olive oil.

What wine pairs best with Angel Hair with Marinated Tomatoes and Seared Scallops?

A crisp white wine like Sauvignon Blanc or a light Chardonnay complements the sweet scallops and fresh tomatoes beautifully, enhancing the entire dining experience.

Final Thoughts

Trust me when I say that Angel Hair with Marinated Tomatoes and Seared Scallops is a dish that delights and impresses every time. It’s light yet luxurious, simple but bursting with flavor, and perfect for sharing with those you love. Once you try it, this recipe will become a beloved favorite in your repertoire, bringing a touch of elegance and warmth to any meal.

Angel Hair with Marinated Tomatoes and Seared Scallops Recipe

★★★★★

5.1 from 6 reviews

Author: lilan
Total Time: 1 hour 30 minutes (including marinating time)
Yield: 4 servings 1x
Diet: Halal

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Description

This elegant Angel Hair with Marinated Tomatoes and Seared Scallops recipe features delicate capellini pasta tossed with sweet, garlicky marinated tomatoes and buttery seared scallops. It’s a light yet satisfying dish perfect for a special dinner or an impressive weeknight meal.

Instructions

Marinate the Tomatoes: In a medium bowl, combine the quartered cherry or grape tomatoes with grated garlic, chopped parsley, olive oil, and a pinch of coarse salt. Stir everything together well to coat the tomatoes evenly. Let this mixture marinate at room temperature for at least one hour, or up to all day if time allows, to develop rich, fresh flavors.
Prepare the Scallops: Heat butter in a medium skillet over medium-high heat until melted and slightly bubbling. Season the scallops lightly with coarse salt. Place scallops in the hot pan and sear undisturbed for 2 minutes, allowing them to develop a golden crust. Flip them gently using tongs or a spatula and sear for an additional 1 minute until both sides are nicely browned and scallops are cooked through but still tender.
Cook the Pasta: While scallops cook, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente, usually about 3 minutes given the thinness of capellini. Reserve about 1 cup of the starchy pasta cooking water before draining the pasta completely.
Toss the Pasta: Return the drained pasta to the pot over low heat. Add a few tablespoons of the reserved pasta water to loosen the noodles and create a silky coating. Gently toss to combine, adding more pasta water if needed to reach desired consistency.
Assemble and Serve: Divide the tossed pasta onto four plates. Spoon the marinated tomatoes with their liquid evenly over the pasta. Arrange two to three seared scallops on top of each serving. Garnish with extra chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

Marinating the tomatoes for several hours greatly enhances the flavor, so plan ahead when possible.
Use fresh, large dry-packed scallops rather than wet-packed for the best sear and flavor.
Be careful not to overcook the scallops; they should be opaque but tender inside.
Reserve enough pasta water to adjust the sauce consistency—you want the pasta lightly coated but not swimming.
You can substitute parsley with fresh basil or oregano for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Seared, Boiled, Marinated
Cuisine: Italian