Hatch’s Sautéed Scallops
Flavored with aromatics and red chili flakes, this sauteed scallops recipe from Hatch’s Fish Market in Wellfleet, Massachusetts, is one of our favorite scallop dishes. Serve with angel hair pasta for a quick and delicious meal.
By Yankee Magazine|Jan 20 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis 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.
Yield:
4-6 servingsIngredients
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)
Lemon wedges
Instructions
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.
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Have tried repeatedly to print recipe for Hatches Sauteed Scallops. Why can’t we print it ??? What good is half a recipe ????
Hi Jane! To print the recipe, scroll to the top of the page and click the green square with an image of a printer on it. The button is just below the title of the page. Hope this helps!
Yum..just made this recipe and will do again! Excellent and approved by all !
It is a keeper!!
As a diabetic, I’d like to know the carbohydrate and calorie count of one serving.
Scallops don’t require all those “ruffles and flourishes” and especially NOT chili flakes…..the flavor of the scallops is totally lost in the midst of all those ingredients.
Is it best to use one type of herb or would combining 2 or 3 be excessive?
It doesn’t really matter. Use what you like. Many herbs are not excessive. But if you want to highlight just one that’s okay too. Made some seared scallops the other day with some pan sauce made from fresh chervil, garlic, lemon, butter, salt and pepper and the scallop juice that I reserved from letting them drain through a strainer. Oh, so good.
Like your “tip” re slicing large scallops in half lengthwise ????????.
Delicious!! This recipe and the baked scallops are my absolute favorites.
Green pepper? Hmmm…that may overpower the scallops..
Why do all your recipes seem to have booze as an ingredient?
why does it matter?
1) This is a recipe from a place in New England that has served this dish to hundreds of thousands of people and is being replicated here.
2) It is not a made up recipe by some person that just wants to publish their own
3) wine is not “booze” and has been used as a cooking ingredient since wine was discovered.
4) If you are concerned about alcohol, the alcohol cooks off /disappears. If you don’t like it, try the recipe without it. your results will be for you and you alone and you can loke it or leave it.
Lots of commenters seem to have bees in their bonnets. :/
Thanks for the lovely recipe, Katherine and Yankee Magazine! <3
Thank you for the lovely recipes…delicious!!!
I think there must have been a full moon when some of the commenters commented. Gee, what a bunch of Grumpy Guys’s and Gals.
a fantastic dish, lived on the south shore of Mass for 60 yrs before retiring to NC. Miss the fresh seafood right off the dock, and the SS Bar Pizza. Hey people need to make this just as the recipe states. as for the Nay Sayers. that is typical of New Englanders for every positive review on somthing there are a bunch that jump on and complain about it without even trying it. never mind commenting just go out and grab the neighbors kids ball that rolls into your yard and take it and keep it.. Have made this numerous times and it is delicious, the only thing l cut down a little is the red pepper flake since l am not into very spicy dishes..