Lemony Scallops with Angel Hair Pasta


  • 8 ounces uncooked multigrain angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1 pound sea scallops, patted dry
  • 2 cups sliced radishes (about 1 bunch)
  • 2 garlic cloves, sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 6 green onions, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice


  1. In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
  2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm.
  3. In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.

Recipe source: tasteofhome

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