Pan Seared Scallops with Lemon Caper Pasta

Pan seared scallops with lemon caper pasta is a gourmet recipe for any occasion! Light angel hair pasta is tossed in a citrus white wine sauce and tomatoes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Italian
Servings: 4 servings
Calories: 563kcal
Author: Jessica Gavin


  • 1 pound scallops jumbo size (about 20 pieces, 1-inch wide)
  • kosher salt for seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • black pepper freshly ground, for seasoning
  • 1/2 pound angel hair pasta Barilla
  • 3 teaspoons minced garlic
  • 1/2 cup chardonnay wine Clos du Bois
  • 1 cup chicken broth low sodium or unsalted
  • 2 tablespoons lemon juice plus zest from one lemon
  • 2 tablespoons capers rinsed
  • 1 tablespoon finely chopped parsley
  • 1 cup baby tomatoes sliced in half
  • 1/4 cup freshly grated parmesan cheese



  • Dry the scallops very well with a piece of paper towel. Season both sides with salt.
  • Heat a large stainless steel frying pan over medium-high heat. Add 2 tablespoons olive oil and heat until the oil ripples and begins to smoke.
  • Add scallops to a hot pan without crowding. Cook the scallops without moving them, until the bottoms are a rich golden brown, about 3 minutes.
  • Add one tablespoon of butter to the pan. Turn the scallops and caramelize the second side, about 1 1/2 to 2 minutes. Turn off heat but do not discard the pan.
  • Transfer scallops to a clean plate and lightly season with freshly ground black pepper. Lightly cover to keep warm while making the pasta.

Lemon Caper Pasta

  • Bring a large pot of salted water to a boil. In the meanwhile make the lemon caper sauce.
  • In the same pan used to cook the scallops, turn heat to medium and add one tablespoon of butter and garlic. Stir and cook garlic for about 1 minute, until fragrant but not browned.
  • Increase the heat to medium-high and add 1/2 cup white wine. Simmer, stirring as needed until the wine is reduced by half and you can no longer smell the alcohol, about 3 minutes.
  • Add the chicken broth, lemon juice, zest, and capers, turn heat to high. Cook until sauce is reduced by half (1/2 cup) about 8 to 10 minutes.
  • Turn off heat and add one tablespoon of butter, and whisk to combine. Taste sauce, season with salt and pepper as needed.
  • Cook angel hair pasta in boiling water about 4 minutes until al dente, 5 minutes for more tender pasta. Drain pasta and add to the sauce.
  • Add parsley and toss to combine. Add sliced tomatoes and gently mix. Season pasta with salt and pepper as desired.
  • Evenly divide the pasta amounts serving dishes. Top with scallops and freshly grated parmesan cheese.


This recipe serves 4 smaller portions or 2 large portions for a hungrier crowd.


Calories: 563kcal | Carbohydrates: 53g | Protein: 30g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 792mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 15.7mg | Calcium: 140mg | Iron: 2.5mg
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