Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta Recipe
Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta are succulent scallops, perfectly caramelized and tender, with a golden-brown crust that gives way to a sweet, melt-in-your-mouth interior, served with a tangy citrus butter sauce that elevates the natural flavor of the sea.
Make this Straight-From-the-Restaurant Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta Recipe at home and your Pan-Seared Sea Scallops will taste just like Bahama Breeze.
Photo by Lewi Hirvela
Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta
A Bahama Breeze Copycat Recipe
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Straight-From-the-Restaurant
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Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta Recipe is a Straight-From-the-Restaurant Recipe.
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Bahama Breeze
Established in 1996, Bahama Breeze is a popular restaurant chain known for its Caribbean-inspired atmosphere and cuisine. The first location opened in Orlando, Florida, and the brand has since expanded its reach across the United States.
Bahama Breeze is celebrated for its vibrant and relaxed ambiance, capturing the essence of a tropical getaway with lively music, colorful decor, and outdoor seating reminiscent of Caribbean islands. The restaurant has gained popularity for providing patrons with a unique dining experience that transports them to the islands without leaving the mainland.
The menu at Bahama Breeze features a diverse array of dishes influenced by Caribbean flavors, including seafood, tropical salads, jerk chicken, and flavorful cocktails. Among the favorites is the Painkiller cocktail, a tropical libation blending dark rum, cream of coconut, pineapple, and orange juice.
With its commitment to creating a laid-back and enjoyable atmosphere combined with a menu that offers a taste of the Caribbean, Bahama Breeze has become a go-to destination for those seeking a relaxed dining experience with a touch of island flair.
Seared Scallops: A Sophisticated Delicacy with a Rich History
Seared Scallops, known for their delicate texture and sweet, oceanic flavor, are one of the most celebrated seafood dishes in fine dining. These tender shellfish, often associated with luxury and refined cuisine, have a rich culinary history that spans both European and American traditions, and their popularity continues to soar in upscale restaurants and home kitchens alike.
Scallops have been enjoyed as a food source for centuries, dating back to ancient times when they were gathered from the Mediterranean Sea. The practice of searing scallops, however, became more prominent in the 19th century as cooking techniques advanced. While scallops were historically prepared in stews or broths, the method of quickly searing them at high heat, achieving a beautifully golden and caramelized crust while maintaining their tender interior, began to emerge as a hallmark of fine dining. The French culinary tradition, particularly in haute cuisine, helped popularize seared scallops, with chefs elevating them by pairing them with rich, flavorful sauces and garnishes.
Today, seared scallops are a popular entrée in upscale restaurants around the world, particularly in coastal regions like New England in the U.S., Brittany in France, and parts of the Mediterranean. Their appeal lies in the simplicity of their preparation—requiring minimal ingredients and quick cooking—yet delivering an elegant and sophisticated flavor. They are often served alongside a variety of accompaniments such as puréed vegetables, fresh herbs, and delicate sauces, allowing the natural sweetness of the scallops to shine through.
The popularity of seared scallops has also extended beyond fine dining into the home kitchen, as their quick cooking time and luxurious appeal make them an excellent choice for special occasions. Whether served as part of a multi-course meal or as the star of a seafood platter, seared scallops continue to be a symbol of refined taste and indulgence, loved for their rich flavor and melt-in-your-mouth texture.
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Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta Recipe
Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta are succulent scallops, perfectly caramelized and tender, with a golden-brown crust that gives way to a sweet, melt-in-your-mouth interior, served with a tangy citrus butter sauce that elevates the natural flavor of the sea. Make our Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta Recipe at home. With our Secret Restaurant Recipe your Pan-Seared Sea Scallops will taste just like Bahama Breeze. This pan-seared sea scallops recipe is a perfect blend of bold flavors and fresh ingredients, offering a delightful combination of savory scallops and tangy citrus sauce with delicate angel hair pasta.
Ingredients
Scallops
- 6 tablespoons Olive Oil
- 10 Jumbo Sea Scallops
- Sea Salt and Freshly Ground Black Pepper to taste
Pasta
- 2 tablespoons finely diced Red Bell Pepper
- 2 tablespoons finely diced Yellow Bell Pepper
- 2 tablespoons finely diced Green Bell Pepper
- 8 ounces Angel Hair Pasta cooked according to package instructions, drained and kept warm
- 1 tablespoon plus 2 teaspoons minced fresh Garlic
- 4 tablespoons Cold Butter
- 4 tablespoons chopped Scallion Tops
- 1 teaspoon chopped fresh Thyme
Sauce
- 1 tablespoon freshly squeezed Lemon Juice
- 1 tablespoon freshly squeezed Lime Juice
- 1/2 teaspoon Granulated Sugar
- 1 tablespoon finely chopped fresh Cilantro
- 1 tablespoon finely chopped fresh Parsley
Instructions
Sear the Scallops
- Heat 2 tablespoons olive oil in a sauté pan.
- Season scallops with salt and freshly ground black pepper on both sides.
- Sear scallops for 3 to 4 minutes on each side (2 to 3 minutes if they are not jumbo-sized). Set aside.
Prepare the Pasta Sauce
- Sauté 1 tablespoon garlic in olive oil for about 1 minute.
- Remove from heat, then add butter. Swirl butter into the garlic until it has melted.
- Add 3 tablespoons scallions, thyme and bell peppers.
- Toss sauce with pasta and keep warm until ready to serve.
Make the Lemon-Lime Mixture
- Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons garlic, cilantro, parsley, 1 tablespoon scallions and sugar. Toss to combine.
Assemble the Dish
- Combine pasta mixture with seared scallops.
- Garnish with the lemon-lime mixture and serve immediately.
Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta
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Photo of “Scallop” is by Lewi Hirvela and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode.en. Photo of “Bahama Breeze” is by Thomas Hawk and is used by permission under the CC BY-NC 2.0 Deed Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, Lewi and Tom. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Bahama Breeze Restaurant and Bahama Breeze Chef, James Cropper of Phoenix, Arizona. Recipe source – often, but not exclusively, the restaurant’s website, a magazine or newspaper article, a promotional video or a promotional book or handout – is presumed to be honest (this is the recipe used in the restaurant or a scaled down “home version” of a larger recipe) and accurate (no mistakes were made in the presentation). Recipe has been changed only to fit the style and format of this website – Ingredients and instructions are exactly the same as presented in the shared recipe. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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