Ingredients:
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)
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.
- 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, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.
- Step 5
- Nutrition Facts
- Per serving: 515 calories; total fat 22g; saturated fat 10g; cholesterol 96mg; sodium 528mg; total carbohydrate 46g; dietary
- fiber 3g; total sugars 2g; protein 33g; vitamin c 9mg; calcium 66mg; iron 3mg; potassium 649mg
- 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.
- Step 6
- Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.