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Savory Sea Scallops and Angel Hair Pasta

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Savory Sea Scallops and Angel Hair Pasta
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Prep 25 m Cook 5 m Ready In 30 m

“This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!”

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

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.

Savory Sea Scallops and Angel Hair Pasta

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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)
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Instructions

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.

Notes

Prep: 25 mins Cook: 5 mins Total: 30 mins Servings: 6 Yield: 6 servings