Ingredients:
1 (16 ounce) package angel hair pasta
¼ 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
½ cup heavy cream (Optional)
1 tablespoon grated Parmesan cheese to taste (Optional)

Directions:

  • Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.
  • While pasta is cooking, melt butter in a large skillet over medium heat.
  • Stir in garlic and cook just until fragrant and softened, about 1 minute.
  • Stir scallops, basil, and parsley into the skillet.
  • Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.
  • Reduce heat to low; stir in lemon juice and season with salt and pepper.
  • Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.
  • Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.