Scallops and Angel Hair with Lemon Cream Sauce
Serves 4
WHY THIS RECIPE WORKS: Briny, sweet scallops are the perfect match to this rich cream sauce, which we brighten with plenty of herbs as well as lemon zest and juice. This elegant recipe is also streamlined and simple: We cook the scallops in our skillet first, then set them aside and build the base of the sauce by simmering the cream and lemon zest and juice together for just a few minutes until it thickens to the right consistency. Folding the herbs—chives, basil, and parsley—in at the end ensures they stay fresh and bright. See Quick Prep Tip that follows the recipe.
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1 |
pound large sea scallops, tendons removed |
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Salt and pepper |
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3 |
tablespoons olive oil |
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1 |
onion, chopped fine |
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3 |
garlic cloves, minced |
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1 |
cup heavy cream |
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2 |
teaspoons grated lemon zest plus ¼ cup juice (2 lemons) |
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1 |
pound angel hair |
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½ |
cup finely chopped fresh parsley |
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¼ |
cup finely chopped fresh chives |
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¼ |
cup finely chopped fresh basil |
1. Bring 4 quarts water to boil in large pot. Pat scallops dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add scallops and cook, without moving, until well browned, 1½ to 2 minutes. Flip scallops and cook until sides are firm and centers are just opaque, 30 to 90 seconds. Transfer to plate and tent loosely with aluminum foil.
2. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add heavy cream and lemon zest and juice and bring to simmer. Cook until sauce is slightly thickened, about 2 minutes.
3. While sauce cooks, add angel hair and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain angel hair and return it to pot. Add sauce, parsley, chives, and basil to pasta and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve with scallops.