This scallop pasta dish is a very simple, easy-to-prep meal that you will most likely be asked to make again! The taste, if carefully prepared and not overcooked, is incredible.
Savory Sea Scallops and Angel Hair Pasta
This scallop pasta dish is a very simple, easy-to-prep meal that you will most likely be asked to make again! The taste, if carefully prepared and not overcooked, is incredible.
Ingredients
- 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 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.
