This scallop pasta dish is a very simple, easy to prepare meal that you will most likely be asked to make again. The taste, if carefully prepared and not overcooked, is incredible. Enjoy!
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
515 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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 4
Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.
Ingredients
¼ cup butter
2 tablespoons fresh lemon juice
2 cloves garlic, minced
salt and freshly ground black pepper to taste
3 tablespoons chopped fresh basil
1 (16 ounce) package angel hair pasta
½ cup heavy cream (Optional)
2 tablespoons chopped fresh flat-leaf parsley
2 pounds sea scallops, rinsed and patted dry
1 tablespoon grated Parmesan cheese to taste (Optional)
