Easy & Light Summer Seafood Angel Hair

This is the product of me not having gone grocery shopping! It is sometimes a fun challenge to take random ingredients in your kitchen and turn them into a savory dinner surprise. I did have a little time, however, to stop at Publix and quickly pick up some Patagonian scallops, which are on sale for $6.99 per lb! This gives you about 100-150 scallops for only $6.99! Yea, I had to. And of course, most importantly, they are wild NOT farm raised. 

This is the product of me not having gone grocery shopping! It is sometimes a fun challenge to take random ingredients in your kitchen and turn them into a savory dinner surprise. I did have a little time, however, to stop at Publix and quickly pick up some Patagonian scallops, which are on sale for $6.99 per lb! This gives you about 100-150 scallops for only $6.99! Yea, I had to. And of course, most importantly, they are wild NOT farm raised. 

Other than that, every other ingredient you will probably have on hand already. Its so easy and you can mix up the ingredients if you wish! For example, instead of asparagus you could do zucchini or yellow squash or broccolini, whatever your heart desires! 

This is how my quickie dinner turned out. So fresh and healthy and light. If you haven’t noticed yet, I love pasta… and if I can add some seafood and a veggie to it, I am one happy duck. 


Servings: 2-3

Ingredients:

• 3/4 lb Patagonian scallops
• Angel Hair pasta (I kept it healthy and went with the Barilla Plus brand, so much good stuff in this pasta!)

• 1 cup of white wine (any will do as long as you enjoy drinking it, I used a crisp sauvignon blanc)
• Asparagus (about 20, ends cut off and the rest cut in half)
• 1/2 yellow onion (thinly sliced)
• 3 garlic cloves (minced)
• 1 tablespoon butter
• Mrs. Dash Sicilian Blend (amazing for any dish)

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• Salt & Pepper to taste
• Olive oil 
• Crumbled feta cheese

Directions:

Fill large pot with water, add salt and set to high heat for the pasta. Once it is bubbling, throw in the angel hair, stir and drain when it is al dente (has a little firmness left). 

Heat pan with olive oil on medium-high heat. Wait about 2 minutes, then toss in the onions and then the garlic. Season with salt and pepper and toss several times until the onions become semi clear and you smell that heavenly marriage.

Add the asparagus and toss a couple times. You know its ready for the next step when the asparagus starts to turn a beautiful bright green. Add the wine, a few shakes of the sicilian seasoning and the butter. Let this simmer for about 5 minutes then add your scallops. 

Allow the scallops to cook in the wine for about 5 minutes and then you will add the angel hair to this pan. By this point everything has been cooked thoroughly but you want the pasta to marry into the sauce so let it all simmer down for another 5 minutes. I added some of the feta at this point but then when plated, I realized I wanted more. 

Once done, plate and add crumbled feta cheese on top. As much as you like. The whole tub, if you wish. I was tempted… then I remembered this is supposed to be a “light” dish! 

The wine is my favorite ingredient in this… something about wine and butter and seafood that is almost sinful to my taste buds. MMmmmm… I really love that sicilian seasoning as well. The crushed red pepper in that gave this dish a little kick, which I always love. Pair this with a lovely cool glass of white wine that you have leftover and perhaps some toasted baguette and you have yourself a perfectly light and savory end of summer dinner. Enjoy! 

xoxo, Tiny Taster