Pepper-Crusted Scallops with Angel Hair Pasta

Pepper-Crusted Scallops with Angel Hair Pasta


This easy and elegant pasta and seafood dish is perfect for quick weeknight dinners. 

Beverage Pairing: IZZE Sparkling Blackberry

  • Dinner


Prep Time
10 min

Cook Time
20 min


  • 12 sea scallops
  • 2 tbsp all-purpose flour
  • 2 eggs, beaten
  • 1 cup crushed Miss Vickie’s Lime and Black Pepper Chips
  • 1/4 cup canola oil
  • Pasta Roni® Angel Hair with Herbs
  • 2 tbsp chopped fresh parsley


Pat scallops dry with paper towel. Coat scallops in flour; shaking off excess. Dip scallops in eggs, then coat with chips.

In large nonstick skillet, heat oil over medium-high heat; cook scallops for 2 to 3 minutes per side or just until cooked through and crust is golden brown. Remove from pan; keep warm.

Meanwhile, cook pasta according to package directions; drain well. Divide among 4 plates or shallow bowls. Top with scallops and sprinkle with parsley.

Tip: Serve with lemon wedges if desired. 

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