savory sea scallops and angel hair pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package angel hair pasta
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 pounds sea scallops, rinsed and patted dry
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional)
• 1 tablespoon grated parmesan cheese to taste (optional)

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
• melt butter in a skillet over medium heat. stir in the garlic and cook just until fragrant and softened, about 1 minute. slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. scallops will become tough and chewy if overcooked. stir in lemon juice, and season with salt and black pepper. pour in cream if you like a thicker sauce. bring the mixture just to a bare simmer.
• serve over hot angel hair pasta; sprinkle to taste with parmesan cheese.