Hatch’s Sauteed ScallopsPhoto Credit : Liz Neily | Styled by Liz Neily
This sauteed scallops recipe with angel hair pasta from Hatch’s Fish Market in Wellfleet, Massachusetts, is a Yankee classic.
It’s delicious year-round, but especially nice in winter when summer produce feels like a distant memory, but scallops are fresh and in-season.
¾ pound angel hair pasta
1 ¾ pounds sea scallops
3 tablespoons olive oil
3 tablespoons salted butter
5 garlic cloves, crushed
1 small red onion, minced
1 small green bell pepper, finely chopped
½ teaspoon table salt, plus extra for pasta water
¼ teaspoon freshly ground black pepper
¼ teaspoon red chili flakes
¼ cup dry white wine
2 tablespoons fresh chopped herbs (e.g., basil, parsley, and dill)
In a large pot with salted boiling water, cook the pasta according to package directions. Drain, reserving ¹⁄3 cup water, and set aside.
If using very thick scallops, slice each in half crosswise. Heat olive oil and butter in a large sauté pan over medium heat. Stir in garlic, red onion, green pepper, salt, black pepper, and chili flakes; cook until onion is translucent, about 6 minutes.
Using a slotted spoon, remove onion mixture from pan, leaving some of the butter and olive oil behind.
Turn heat up to medium-high and lay scallops in the pan in one layer with space between them (you may need to do two batches). Let scallops sear and caramelize, 4 to 6 minutes. They should have a nice brown crust when done. Using tongs, turn each scallop and cook 2 to 4 minutes more, depending on thickness. When done, scallops should be opaque throughout (cut to check). Remove from pan.
Pour wine into pan; while it sizzles, use a wooden spoon to scrape the browned bits from the bottom of the pan. Stir in fresh herbs and simmer just until wilted. Return scallops and onion mixture to pan and add pasta and reserved water; toss to combine. Garnish with lemon wedges and serve.