Description
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
- 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)
Instructions
- 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 the 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.
- 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.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 6