Angel Hair Pasta with Tomato-Scallop Sauce

This is the kind of seafood pasta that tastes like you fussed but actually comes together in one skillet: sweet sea scallops poached gently in a chunky tomato sauce built on sautéed onions, red bell peppers, and plenty of garlic.

Oregano adds an Italian accent while the scallops cook just long enough (3 minutes) to stay tender and sweet, not rubbery.

Serve it over a tangle of angel hair with a snowfall of Parmesan on top for a restaurant-worthy dinner at home.

Kitchen Tips

• Don’t overcook scallops: Three minutes in the simmering sauce is enough; longer and they turn tough and chewy.
• Pat scallops dry: Moisture prevents browning, though here they’re poached rather than seared.
• Simmer sauce first: The 10-minute simmer develops flavor and thickens the sauce before adding delicate scallops.
• Use good canned tomatoes: San Marzano or fire-roasted diced tomatoes make a big difference in flavor.

Variations

• Add white wine: Deglaze the pan with ½ cup white wine after sautéing vegetables for extra depth.
• Try shrimp instead: Swap scallops for large shrimp (same 3-minute cooking time).
• Make it spicy: Add red pepper flakes with the garlic for a fra diavolo style.