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Bahama Breeze Pan-Seared Sea Scallops with Angel Hair Pasta Recipe
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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.
Prep Time45 minutes
Active Time35 minutes
Total Time1 hour 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Gulf Coast, Island-Inspired, Italian, Seafood
Keyword: Bahama Breeze, Pasta Dish, Pasta Sauce, Sea Scallops, Seafood, Seafood Sauce

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.